November 18, 2010 at 10:02 am , by Fang
I’d signed up to try out Ina Garten’s Sausage Stuffed Mushrooms from the November issue of LHJ, but before I’d chopped, peeled or stemmed a single thing I was already feeling a little anxious. Extra-large white mushrooms—the first item on the list of ingredients—had me stumped. At Whole Foods all I could find were white mushrooms. Was I supposed to be looking for a different type of shroom entirely—extra-large white mushrooms? Or should I just be looking for really big white mushrooms? Clearly, food is something I’ve yet to master. This is good news for you though—if I can do this, you definitely will be able to.
I tried to make things as easy as possible by putting out all my ingredients on the counter. I realized after I’d gotten home I’d forgotten mascarpone cheese, and I couldn’t find scallions so I’m using shallots instead, but everything else is the same. I have a very bad habit of starting on the recipe before I prepare the ingredients on the list, but after the first step I realized what a mistake that was. Prepare your ingredients first. There’s a good reason for it. I was all set to start cooking—heat on, oil cooking—when I realized I hadn’t removed the sausage casings. The recipe itself was simple—no hard steps and no words I had to look up!
The recipe didn’t say how long it would take to get everything in the oven, but I think it took me about half an hour, mostly because I like to be thorough (partially because I took a short Guitar Hero break), and I’m not a particularly quick cook. The baking, however, took less than 50 minutes. It was probably closer to 40, if not less.
When they came out the oven, I was initially saddened at the lack of green they sported compared to Ina’s originals, but they were really tasty and surprisingly filling! I think the mascarpone would have been a nice touch. The shallots were a good scallion substitute. On a side note, these weren’t the only things for dinner tonight. I think I’m a bold eater—I’ll try almost anything and I’ll put the oddest two things on my spoon. In my defense, I’m also a college student—sometimes I just have to make do. So tonight, I’d happened to serve guacamole and chips as an appetizer to this dish. Even then, I barely finished four stuffed mushrooms, and I sunk into a warm food coma right afterward. They made for a very cozy almost-winter meal.
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