Stuffed Mushrooms

Another recipe from  The Pioneer Woman.  These were good but not quite as light tasting as my own recipe (which I will post at a later date).  Next time I think I would probably leave the egg out.

Here's what you'll need:

24 oz. white button mushrooms
1/3 lb. hot Italian sausage
1/2 a medium onion, diced
4 cloves garlic, finely minced
1/3 cup dry white wine or chicken stock
8 oz. package light cream cheese
1 whole egg yolk
3/4 cup grated Parmesan cheese
salt and pepper to taste

Wipe off mushrooms in warm water and dry on paper towels.  

 Pop out the stems and place mushroom caps on a parchment lined baking sheet.

 Finely chop the stems and set aside.

Brown and crumble sausage and drain on paper towel. Set aside to cool.

Add onions and garlic to skillet and cook for 2 minutes over medium low heat.  Pour in wine/chicken broth to deglaze pan; allow liquid to evaporate. 

Add in chopped mushroom stems and cook for 2 minutes.  Add salt and pepper to taste and set aside to cool.

In large bowl combine cream cheese and egg yolk.  Stir in Parmesan cheese.

Add cooled sausage and mushroom stem mixture.

Fill mushroom caps.

I then sprinkled with more Parmesan and topped half with a jalapeno pepper. Bake at 350 degrees for 25-30 minutes or until golden brown.  Allow to cool 10 minutes before serving.  Great appetizer!

Mushroom Soup

I love mushroom soup and you'd be surprised at how easy it is to make. This is a tried and true recipe from my Joy Of Cooking cookbook.  So much better than canned!

Here's what you'll need:

For the mushroom base
2 tbsp. butter
8 oz. of mushrooms with stems, I use baby bellas (or cremimi) plus a few extra chopped up to add at the end
2 cups low sodium chicken broth or water
1/2 cup chopped celery
1/4 cup chopped onion
2 tbsp. chopped parsley

White Sauce (light bechamel)
1 tbsp. butter
1 tbsp. flour
1 cup of milk

Melt butter in a soup pot.  Add mushrooms with stems and cook, stirring until they start to release their juices.

Add the chicken stock, celery, onion and parsley.  Bring to a boil; reduce heat and simmer, covered for 20 minutes.

 Using a hand blender puree until smooth.

In small sauce pan make white sauce by melting butter over medium heat.  Stir in flour and cook for about a minute then gradually add milk.

Cook stirring constantly (a whisk makes this easier) until mixture is smooth, hot and has thickened.  About 2 minutes.  Season with a dash of salt, pepper and nutmeg.

Slowly stir the cream sauce into the puree.

Add the reserved chopped mushrooms and cook stirring until hot.  Don't boil.  Makes about 4 1/2 cups.