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re: Submission Thread for F&DB Mushroom Challenge - May 25, 2021
Posted on 5/26/21 at 11:45 am to Darla Hood
Posted on 5/26/21 at 11:45 am to Darla Hood
Submissions are over and voting has started, but I’m adding this to the thread for when people are looking for mushroom recipes. Easy to make, no advanced skills are necessary. 
Mushroom and Sausage Stuffing
I started with a pound of a variety of mushrooms, diced trinity and garlic.
I browned a pound of Italian sausage, and then added the sautéed mushroom mixture, plus a cup of chicken stock.
I sliced and tore a loaf of sourdough bread, tossed the pieces in olive oil and lightly seasoned them, and then toasted them in a 250 degree oven for 20 - 30 min.
I folded the toasted bread into the mushroom and sausage mixture and then into a buttered 2.5 quart baking dish.
It needed more moisture, so I stirred in another cup of stock. I also folded in two lightly beaten eggs. Baked, uncovered at 350, for thirty to 40 min.
Served with a pan seared pork chop and some baked sweet potato, possibly more appropriate for a fall dinner.
Mushroom and Sausage Stuffing
I started with a pound of a variety of mushrooms, diced trinity and garlic.
I browned a pound of Italian sausage, and then added the sautéed mushroom mixture, plus a cup of chicken stock.
I sliced and tore a loaf of sourdough bread, tossed the pieces in olive oil and lightly seasoned them, and then toasted them in a 250 degree oven for 20 - 30 min.
I folded the toasted bread into the mushroom and sausage mixture and then into a buttered 2.5 quart baking dish.
It needed more moisture, so I stirred in another cup of stock. I also folded in two lightly beaten eggs. Baked, uncovered at 350, for thirty to 40 min.
Served with a pan seared pork chop and some baked sweet potato, possibly more appropriate for a fall dinner.
This post was edited on 5/26/21 at 11:54 am
1
Posted on 5/26/21 at 11:51 am to NOLAGT
I guess that is why everything varies as people see if differently. Some make it the whole point of the dish and others add it here and there. I fricking hate mushrooms so yours was probably the only one I would eat
Posted on 5/26/21 at 11:56 am to tduecen
quote:
Darla, quick question... When y'all do these challenges is the picked ingredient supposed to be the star of the dish, an important part, or it just has to be in it?
Sorry, I missed seeing your post earlier. In my opinion, the star. But no rule was ever made, so it’s the voter’s choice.
Posted on 5/26/21 at 5:16 pm to Darla Hood
Darla, thanks for sharing! This looks like it would be a good candidate to modify into a vegetarian recipe. What would you add seasonings-wise if you had to skip the sausage and sub veggie for meat broth?
Posted on 5/26/21 at 6:14 pm to Slagathor
One thing I meant to add, but completely forgot, was dried mushroom powder. I think that would kick up the flavor, especially in a meatless dish. And of course, seasoning and tasting, layer by layer, as you go. But don’t season the mushrooms till after you’ve sautéed them. I took the easy way out with Tony’s but I know it’s not everyone’s preference.
Toasted chopped pecans, sage, parsley, and thyme would be good. Mine had minimal celery, so I’d add more. Maybe I’d chop up the mushrooms better. For my dish I sliced some, but not all. Not sure if that was any help.
Toasted chopped pecans, sage, parsley, and thyme would be good. Mine had minimal celery, so I’d add more. Maybe I’d chop up the mushrooms better. For my dish I sliced some, but not all. Not sure if that was any help.
Posted on 5/26/21 at 6:52 pm to Darla Hood
Thanks! I’m excited to experiment with it! 
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