This recipe is the twelfth in a 21-week series, The Feast of the Ages. As you may have gathered, we really love food. But even more important to us in life is our faith, and we wanted to somehow bring faith and food together in a series. You can read more about how we came up with the name, The Feast of the Ages, and see the first recipe of the series here.We offer wild mushrooms for the 12th course:
Serving size: 1 large cap or 2 medium caps per person
- 6-8 medium or 4 large portobello mushroom caps
- 1 pound pork sausage
- 8 ounces shitake mushrooms, sliced
- 8 ounces button mushrooms, sliced
- 2 medium onions, sliced julienne
- 2 teaspoons garlic, minced
- 2 small shallots, diced
- 2 cups beef broth
- approximately 1/4 cup heavy cream
- 1-2 cups shredded smoked gouda cheese
- Preheat oven to 350 degrees.
- Place julienne onions in small non-stick frying pan over low heat. Cook slowly until caramelized.
- In 10-inch non-stick skillet, brown crumbled sausage over medium heat. Do not drain drippings.
- Add mushrooms, garlic, and shallots. Saute until soft.
- Turn heat to low and add caramelized onions. Combine thoroughly.
- Add beef broth and simmer until liquid is reduced by 75% to 80%.
- Remove from heat and add heavy cream. Stir thoroughly. Once mixture has warmed thoroughly, remove from heat and set aside.
- Prepare mushroom caps by inverting and removing stem, being careful not to tear or split mushroom cap. Using a spoon, scrape the underside of cap, removing dark colored flesh.
- Place caps inverted on baking sheet. Drizzle small amount of olive oil into cap.
- Spoon approximately 2 heaping tablespoons of sausage mixture into medium caps or 1/2 cup into large caps. (Stuffing should be piled into a mound in each cap as shown in picture.)
- Sprinkle each cap with shredded smoked gouda cheese.
- Bake in oven approximately 10-15 minutes or until cheese is melted and browned slightly.
*(You will be able to select from the following versions: English, Chinese-traditional characters, French, Japanese, Spanish, or Children’s — preferred by some adults due to its simple style.)
Click here to go to the 13th Course, Mediterranean Shrimp and Scallop Pot Pie.
If you’d like to see the previous courses:
1st Course (amuse): Shrimp and Pineapple Wontons,
2nd Course (second amuse): Mini Brats,
3rd Course (cold appetizer): Tangy Cuke and ‘Mater Salad,
4th Course (thick soup): Creamy Chicken Curry Soup,
5th Course (thin soup): Apple “Cider” Soup,
6th Course (beef): London Broil with Cranberry and Portobello Reduction,
7th Course (antipasto): Tomato and Mozzarella Crostinis,
8th Course (in place of pasta): Mini Soft Tacos,
9th Course (caviar): Country Boy Caviar,
10th Course (ice cream): Lemon-Lime Ice Cream Soda Shots,
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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