Stuffed Mushrooms

Total Time:
50 min
30 min
20 min

6 servings

  • 1 gallon vegetable oil
  • 18 cremini mushrooms
  • 1 1/2 pounds sweet Italian sausage, casings removed
  • 2 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 6 large eggs
  • 1/2 cup whole milk
  • 3 cups panko breadcrumbs
  • 1 1/2 cups Marinara Sauce, recipe follows
  • 2 tablespoons chopped fresh parsley
  • 3/4 cup grated Parmesan
  • Tomato Sauce:
  • 5 cups canned whole San Marzano tomatoes, plus liquid from the can
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup diced yellow onion
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 8 cloves garlic
  • 2 tablespoons grapeseed oil
  • 3 cups canned diced San Marzano tomatoes
  • Special equipment: an immersion blender

  • Preheat the oil to 300 degrees F in a deep pot or deep-fryer.

  • Remove the stems from the mushrooms and then stuff each mushroom with 1 to 1 1/2 ounces of sausage.

  • Create a standard breading station in 3 separate 8-by-8-inch pans: Combine the flour, 1 tablespoon salt and 2 teaspoons pepper into the first pan. Whisk together the eggs and the milk in the second pan. Place the breadcrumbs in the third pan.

  • Dredge each of the stuffed mushrooms in the flour, coat with the egg wash and then with the breadcrumbs.

  • Fry the mushrooms, in batches if necessary, until golden brown and the sausage is fully cooked, 8 to 10 minutes.

  • Heat the Tomato Sauce in a saucepan. Spoon 1/4 cup sauce onto the center of each plate. Arrange 3 fried mushrooms on top of the sauce. Garnish each plate with chopped parsley and Parmesan.

Tomato Sauce:
  • Combine the whole tomatoes and their liquid, the olive oil, onion, basil, oregano, salt, pepper and 4 cloves garlic in a large bowl or 2-gallon container and puree with an immersion blender until smooth.

  • Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium, add the grapeseed oil and remaining 4 cloves garlic and quickly saute. Add the diced tomatoes and saute for 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes, remove from the heat. Bring back to a simmer when you are ready to plate. Yield: 6 servings

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