Simple and Easy Stuffed Mushrooms
1 (16 ounce) package white mushrooms
1 lb Italian sausage (Mild or Hot or Both)
1 (8 ounce) can tomato sauce
8 ounces red wine (use can to measure)
Cut ends off stems, and wipe mushrooms clean. Break off stems at cap. Save
to throw in sauce.
Fill caps with Italian sausage (kind of mounded)
Lay all in large, deep, fry pan or sauce pan.
Pour tomato sauce, wine mixture over. Cover, bring to a boil, lower temp to
low. Simmer 1 l/2 hours,
The sausage adheres to the mushroom cap. I put them in a Corningware dish,
over a warming candle. You can add different seasoning to taste, but you
really don't need to.
Tips: You can make a day ahead, refrigerate and lift off fat before you
reheat in microwave or stove top.
If you have too much sausage or visa versa, just throw in to sauce and
cook. Roll sausage into balls:).
By eyechic. From Food.com
Bogdan Ionescu / 123RF Stock Photo 9642299