Mushroom with fresh sage and thyme.
Enjoy over slices of crisp french bread,top a steak or toss into a bowl of spinach to slighly wilt and enjoy as a salad or toss into pasta adding some extra virgin olive oil.
Or easier to say Renee's Stuffed Mushrooms. Few people I know can cook like Renee. There are other yummy stuffed mushroom recipes out there, but none I bet so yummy as this. You better make at least twice as many as you think you need.
We love the sauteed mushrooms from a popular restaurant chain (salty, peppery goodness). This recipe is not exactly the same, but very good and makes enough to serve a crowd. If you're looking for something good to go with steak at your next cook out, this may be it! Even better made ahead and reheated.
This recipe was devised when I found that the mushroom stalks from some fairly hefty sized Portobello Mushrooms, would just not fit into the stuffing mixture, even though they were finely diced! So, I made "chimney stacks" from the offending stalks and served them as a starter at dinner for some friends, who LOVED them! They would also be wonderful as a light lunch, allow two per person with fresh bread & salad. Do not be tempted to add ANY liquid to the mushrooms before baking them - they make their own gorgeous juices whilst merrily cooking away in the oven! You must also be sure to get very HIGH quality sausages or sausagemeat, with no more than 10% fat preferably.