• 2/4 Nat'l Stuffie day - 4

    From Dave Drum@1:2320/105 to All on Sat Feb 3 16:31:00 2024
    February 4: National Stuffed Mushroom Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Nonna Gina's Stuffed Mushrooms
    Categories: Pork, Mushrooms, Breads, Vegetables, Herbs
    Yield: 10 servings

    3 1/2 lb Large cremini or button
    - mushrooms; stems reserved
    - and diced small
    2 lb Italian pork sausage; spicy
    - or mild
    2 c Ritz crackers
    2 Celery ribs; chopped fine
    2 sm Yellow onions; chopped fine
    1/4 c Italian parsley, chopped
    - fine
    1/2 c Unsalted butter
    1/2 c Extra virgin olive oil
    1 ts Kosher salt
    1 ts Ground black pepper

    Set the oven @ 325-#F/165-#C.

    In a large saucepan, add 3 cups of cold water. Bring
    water to a boil and add sausage links and parboil them
    for 5 minutes. Drain and grind sausage in a food
    processor for a few minutes, just until sausage is
    crumbled. Empty into a large bowl.

    In a large saut|- pan, melt butter and olive oil over
    medium heat. Add celery, onion, parsley, salt, pepper
    and reserved mushroom stems. Saute until vegetables have
    softened and onions are translucent, about 5 to 7

    While vegetables are cooking, empty two sleeves of Ritz
    crackers (approx 2 cups) into the food processor and
    grind to fine crumbs. Add cooked vegetables to the
    processor and pulse into a chunky paste.

    Add cracker/veg mixture to bowl with sausage and mix
    until fully incorporated. Set aside and prepare mushroom

    Place mushroom tops upside down on a baking sheet lined
    with parchment paper and drizzled with olive oil.
    Sprinkle the tops with kosher salt.

    Add a tablespoon of stuffing to each mushroom. Drizzle
    the filled mushroom with extra virgin olive oil.

    Bake for 30 to 35 minutes until filing is golden brown
    and mushroom is soft to the touch.

    RECIPE FROM: https://food52.com

    Uncle Dirty Dave's Kitchen


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