RECIPES

Sautéed Autumn Mushroom Medley

From Mary Davidek

Ingredients

• 10 oz Shitake mushrooms
• 10 oz Portobello mushrooms
• 20 oz Crimini mushrooms
• 16 oz Italian chicken sausage
• 1/2 cup butter
• 1 shallot
• 4 cloves garlic
• 1/2 bulb fresh fennel
• 4 oz dry white wine
• 5 oz chicken or vegetable stock
• 1/4 cup grated Fontina cheese
• 1/4 cup grated Parmesan cheese

Directions

• Sauté diced sausage in a large sauté pan; drain fat and set aside.
• Finely chop shallot, garlic, and fennel and sauté with white wine and 1/4 cup butter. Add to cooked sausage and set aside.
• Finely chop mushrooms and sauté with remaining 1/4 cup butter and 4-6 oz of stock until desired texture (about 12 minutes), adjusting liquid as needed.
• Add vegetable and sausage mixture and let cool slightly before folding in cheeses.
• Serve on crostini and pair with Pinot Noir.

Enjoy!