 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
don't let this recipe scare you it is not hard to make.. and it looks so impressive in the bowl... it is a nice way to start a fancier meal... the recipe is courtesy of Sunset Hill House Inn & Restaurant Sugar Hill, New Hampshire Ingredients:
ingredients for stuffed mushroom caps |
25 mushroom caps |
2 cups sliced mushrooms (mixed) |
1 cup diced onions |
1 stick (1/2 cup) melted butter |
1/2 cup breakfast sausage, minced |
1/2 cup sherry |
2 cups bread crumbs |
2 eggs |
1 pound cheddar cheese |
scallions for garnish |
ingredients for apple garnish |
25 thick apple slices |
25 butter pats |
salt |
cinnamon |
nutmeg |
sugar |
ingredients for mushroom stock |
4 cups mushrooms, sliced |
1 cup onion, diced |
1 cup celery, diced |
1/2 cup (1 stick) butter, melted |
1/2 cup sherry |
3 quarts chicken stock |
2 cups cream |
3/4 cup flour |
Directions:
1. Stuffed Mushroom Caps: Saute mushrooms, onion, sausage and butter until onions are translucent and sausage is cooked. Deglaze pan with sherry. Add bread crumbs and eggs, and blend. Stuff each cap, place a slice of cheese on top, and bake at 350 degrees until golden. Set aside.
2. Apple Garnish: Place apple slices on baking sheet, with pat of butter on each. Sprinkle with salt, cinnamon, nutmeg and sugar. Bake at 350 degrees until golden. Set aside.
3. Mushroom Stock: Saute mushrooms, onion, celery and butter. Add flour and form roux, deglaze with sherry. Add chicken stock and bring to boil, stirring all the while. Reduce to a simmer, keep stirring, and add cream. Salt and pepper to taste.
4. To serve: Place stock in decorative tea or coffee pot. Garnish soup plate with apple slice, 2 mushrooms and a scallion. Pour soup over garnish at table. Wow!
5. Serves: 12
|
|