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Recipe Detail Page
Sausage-Stuffed Mushrooms with Ricotta Salata
Autumn 2013
Fennel seed-stewed tomato sauce makes this version of stuffed mushrooms flat-out addictive. Tangy, milky ricotta salata is a pressed and salted, harder version of the more familiar soft ricotta available in tubs. If unavailable, Pecorino makes a delicious substitute.
Makes 24
1 can (796 mL) Italian tomatoes
¼ cup (60 mL) olive oil, divided
4 cloves garlic, finely chopped
2 tsp (10 mL) sugar
1 tsp (5 mL) red wine vinegar
¼ tsp (1 mL) fennel seed
Salt
Freshly ground black pepper to taste
1 small cooking onion, finely chopped
2 sweet Italian sausages, removed from casing
1 to 2 tbsp (15 to 30 mL) bread crumbs
24 medium-size cremini mushrooms, stems removed and reserved for another use
Shavings of ricotta salata to garnish
1 Strain tomatoes from packing juices and dice (save juices for another use if you wish). Heat 3 tbsp (45 mL) oil in a small saucepan over medium-low heat. Fry garlic for 2 to 3 minutes or until lightly golden. Stir in tomatoes, sugar, vinegar, fennel and ¼ tsp (1 mL) salt. Bring to simmer, reduce heat to low and cook for 20 to 25 minutes or until thick and jam-like; season with pepper to taste and set aside.
2 Preheat oven to 400°F (200°C).
3 Heat remaining tablespoon (15 mL) oil in a large skillet over medium heat. Add onion and cook for 3 to 4 minutes or until just beginning to colour. Add sausage to pan and, using a fork to break up pieces, fry until cooked through, about 6 minutes. Remove from heat, stir in tomato sauce and bread crumbs; check for seasoning and add more salt and pepper if necessary.
4 Divide stuffing mixture between mushroom caps and place on a parchment-lined baking sheet. Bake for 15 to 18 minutes or until mushrooms are cooked and edges of stuffing are crisped. Allow to cool for 5 minutes.
5 Arrange on a serving platter and garnish with shavings of ricotta salata.
Makes 24
