Recipe Swap

[Lady Rachel]

Sausage Stuffed Mushrooms

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 24 large stuffed mushrooms


1 tablespoon extra-virgin olive oil, one turn of the pan
24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel
Salt and pepper
Stuffing:
1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
3/4 pound sweet bulk Italian sausage
4 cloves garlic, chopped
20 stems mushrooms, finely chopped
1 rib of celery and green, leafy top from the heart of the stalk, chopped
1/2 small onion, chopped
1/2 small red bell pepper, seeded and chopped
1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry
3 slices white bread, toasted and buttered, chopped into small dice
1/3 cup grated Parmigiano or Romano, 2 handfuls

Preheat oven to 500 degrees F.
Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.


I saw this, and I really want to try it >.< Looks amazing!

[♪ *~ Lola ~* ♪]

I think I'm going to make this either tonight or tomorrow. I will edit my thread with the results.

btw, is this thread for all recipes or just yours?

[Lady Rachel]

lola said:

I think I'm going to make this either tonight or tomorrow. I will edit my thread with the results.

btw, is this thread for all recipes or just yours?

this thread is for all recipes. If someone else wants to make one about vegetarian/vegan recipes, desserts, snacks, or whatever, I'm sure that's fine as well. This is just somewhere that we can all throw down ideas and give feedback about the dishes. >.>

[Communication Breakdown]

Sweet orange pancake with orange sauce

Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins


Ingredients
For the sauce
85g/3oz caster sugar
2 oranges, peeled and segmented
For the pancakes
110g/4oz plain flour
1 tbsp self-raising flour
pinch of salt
3 tbsp sugar
150ml/¼ pint milk
2 eggs, beaten
zest of 1 orange
30g/1oz butter

Method
1. To make the sauce, cook the sugar in a saucepan over low heat until the sugar has melted. Increase the heat and bring the sugar to a boil until caramelised.
2. Carefully add the orange segments once the sugar has reached a desired caramel colour.
3. To make the pancakes, combine the flours, salt and sugar in a mixing bowl.
4. Gradually whisk in the milk, eggs and orange zest. Leave the batter to rest for 5 to 10 minutes.
5. Melt the butter in a crêpe pan or blini pan.
6. Pour in a little of the pancake batter. When the batter starts to bubble, flip the pancake and cook the other side. Repeat with the rest of the batter.
7. Serve the pancakes with the warm orange sauce.

[Communication Breakdown]

Hmm, methinks this deserves a bump.

Here are a couple of easy dishes to prepare.

My favourite piece of meat has to be duck. So here's my recipe for the perfect roast duck based on a 2 kilo (or 4.4lb in your measurements) duck. This takes 100 minutes to prepare. btw, a good way of judging cooking time is to add 20 minutes for every 500g (24 ounces, 1.1lb) Then add another 20 mins.

You'll need a roasting tin and rack to cook the duck in. As for other ingredients, a little bit of onion and a few slices of orange for the sauce.

Rub salt on the duck and prick it. (especially the fatty parts) Preheat the oven to 425F. Place the duck right side up on the rack and leave it in the oven for 20 minutes. This should remove some of the fat which will gather in the tin underneath. Once the 20 minutes have elapsed, pour out the fat from the tin. The duck's giblets usually come in a seperate bag. Take them out and put them in the tin then pop in some onions and a few slices of orange plus a bit of boiling water on top to make the sauce. Turn the duck upside down on the rack, lower the oven temperature to 400F and pop the tin back into the oven for the next 60 minutes. Having the duck upside down means the ducks juices will seep to the best part of the duck (the top half). Once the 60 minutes have elapsed, turn the duck right side up and cook it in the oven for the remaining 20 minutes. Serve with the sauce in the bottom of the roasting tin.


Now I quite like roast potatoes with duck but pasta also works. So here's my recipe for the perfect pasta.

Take 1 cup of flour, 1 large egg, and 1 tbsp of oil with a dash of salt. Then mix it all together until you get it into a ball. Wrap it up in cling film then leave it for a bit until it stiffens. Then roll out it out flat with a rolling pin and cut out whatever type of pasta pieces you desire. (the long rectangular bits are best for pasta with duck imo)
Then pop them in salted boiling water, stirring so they don't stick together and cook until you think they're done