 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
The morels have popped up here so it's time for a wonderfully rich, decadent way to enjoy them: stuffed with sausage and topped with a cream sauce. Ingredients:
6 white morels, cleaned and halved lengthwise |
panko |
filling |
1/4 lb spicy breakfast sausage |
pinch nutmeg |
2 t chopped parsley |
1 shallot, minced |
2 cloves garlic, minced |
1 t bread crumbs |
salt and pepper to taste |
1 t butter |
sauce |
splash dry sherry |
1/4-1/3 c heavy cream |
1 t dijon mustard, or to taste |
salt and pepper |
Directions:
1. Preheat oven to 450.
2. Saute the shallot and garlic in the butter, then add to the rest of the filling ingredients and mix.
3. Fill the mushrooms with the sausage mixture, mounding slightly, and top with a sprinkle of panko. The amount of filling that you need will depend on the size of the mushrooms, the ones I had were fairly small.
4. Place in a steel skillet and bake for 10-12 minutes.
5. Remove from the oven and remove the morels from the skillet.
6. Place the skillet over medium heat and brown the juices from the mushrooms if they haven't already browned, then deglaze with the sherry.
7. Add in the cream and mustard and bring to a simmer, season with salt and pepper.
8. Top the mushrooms with the sauce and enjoy.
|
|