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Baked Olive-and-Sausage-Stuffed Mushrooms

Source of Recipe


From "The Mushroom Book" by Michael McLaughlin






List of Ingredients



• 2 Tbsp unsalted butter
  
• 2 Tbsp plus 1 tsp all-purpose flour
  
• 1-1/2 cups milk, heated
  
• 1/8 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 1/8 tsp ground nutmeg
  
• 32 large (about 2-1/2 inches in diameter) mushrooms, wiped
  
• 1 Tbsp olive oil
  
• 3 sweet Italian sausages, casings removed, crumbled
  
• 1/2 cup finely chopped onion
  
• 1 medium clove garlic, peeled and minced
  
• 1/4 tsp fennel seeds
  
• 1/4 tsp crushed red pepper
  
• 1/2 cup Kalamata olives, pitted and coarsely chopped
  
• 1/2 cup finely chopped parsley
  
• 1/4 cup grated Parmesan cheese
  
• 1 (26-ounce) jar mushroom and black olive tomato sauce*
  






Instructions



1. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook 1 minute. Whisk in the hot milk, salt, pepper and nutmeg. Turn the heat to medium-low and cook the sauce 5 minutes, whisking often to prevent the sauce from sticking. Transfer to a bowl.
   
   
2. Remove the mushroom stems and chop enough finely to measure 1/2 cup. Pull away the soft gill edges of the mushroom caps to create the largest possible cavity for stuffing.
   
   
3. In a medium skillet over moderate heat, warm 1 tablespoon olive oil. Add the crumbled sausage and cook, stirring often, until cooked through. With a slotted spoon, transfer the sausage to paper towels to drain.
   
   
4. Set the skillet back over medium heat and stir in the chopped mushroom stems, onions, garlic, fennel seeds and red pepper flakes. Cook until the vegetables have softened. Stir into the bechamel sauce with the sausage, olives and parsley. (The recipe can be made a day ahead to this point. Refrigerate the bechamel sauce; wrap the mushrooms in paper towels and a plastic bag and refrigerate.)
   
   
5. Preheat oven to 450 degrees (F). Lay the mushrooms out in a large shallow pan, such as a jelly-roll pan. Fill the cavities with the stuffing and sprinkle with the Parmesan. Bake 15 minutes.
   
   
6. While the mushrooms are cooking, pour the tomato sauce into a saucepan and heat. When the mushrooms have finished cooking, pour the mushroom liquid into the tomato sauce, stirring to blend. Spoon the tomato sauce onto plates and place the mushrooms on top.
   
   Makes 8 first-course servings.
   
   * Classico tomato sauce flavored with mushrooms and black olives was used in this recipe.