Romantic Recipes
Appetizers
Breakfast
Brunch
Lunch
Dinner
Dessert

Cheese
Eggs
Fruits
Meat
Nuts
Pasta
Rice
Seafood
Vegetables
Wild Game

Baked Goods
Beverages
Breads
Cakes
Condiments
Cookies & Candies
Hot & Spicy
Jellies & Jams
Main Dish
Salad & Dressings
Sauces & Gravies
Side Dishes
Slow Cooker
Soups & Stews
Stuffing

Cultural Foods
Holiday
Quick & Easy
Special Diets
Vegetarian
Not Listed

Filed under: Appetizers - Hot, Dinner.

Description:
As requested by Bon Appetit magazine, this always is a sell out on our menu. The do-ahead nature and surprising presentation makes it just right for a dinner party.

Ingredients:
Stuffed Mushroom Caps
1/2 C sherry
25 mushroom caps
2 C Breadcrumbs
2 C sliced mushrooms (mixed)
2 Eggs
1 C diced onions
1 lb Cheddar Cheese
1 stick melted butter
Scallions for Garnish
1/2 C breakfast sausage, minced
Apple Garnish
25 thick apple slices
cinnamon
25 butter pats
nutmeg
salt
sugar
Mushroom stock
4 C mushrooms, sliced
1/2 C sherry
1 C onion, diced
3 quarts chicken stock
1 C celery, diced
2 C cream
1/2 C butter, melted
3/4 C flour

Directions:
Mushroom Caps
Saute mushrooms, onion, sausage and butter until onions are translucent and sausage is cooked. Deglaze pan with sherry. Add breadcrumbs and eggs, and blend. Stuff each cap, place a slice of cheese on top, and bake at 350 degrees until golden. Set aside.

Apple Garnish
Place apple slices on baking sheet, with pat of butter on each. Sprinkle with salt, cinnamon, nutmeg and sugar. Bake at 350 until golden. Set aside.

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.

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!

Recipe Provided By:
A Grand Inn-Sunset Hill House
Sugar Hill, NH

Sugar Hill Bed and Breakfast Inns