2 Italian sweet sausages
1/4 ts Fennel seeds
pn Red pepper flakes (optional)
1/4 c Yellow onion, minced
1 Garlic clove, minced
Olive oil, as necessary
1/4 c Parsley, chopped
1/4 c Black olives, chopped
1/3 c Béchamel sauce, thick
Salt & pepper
12 Mushrooms, large
Parmesan cheese
Remove sausage meat from casings and crumble into a small skillet. Sauté
gently, stirring often, until meat is thoroughly done. Season with fennel
and, if desired, red pepper flakes. With a slotted spoon, remove sausage to
a bowl, leaving the rendered fat in the skillet.
Sauté onion and garlic in the fat, adding a little olive oil if
necessary, until tender and golden, about 25 minutes. Stir in chopped
parsley and add to reserved sausage meat.
Stir (imported) olives and béchamel into the sausage mixture; combine
thoroughly. Taste the mixture and season with salt and pepper if necessary.
Pull the stems off the mushrooms and save for another use. Wipe mushroom
caps with a damp cloth and season lightly with salt and pepper. Fill each
cap generously with the stuffing. Arrange caps in a lightly oiled baking
dish. Sprinkle the tops of the stuffing with Parmesan cheese to taste.
Bake at 450°F. for about 15 minutes or until bubbling and well browned.
Let settle for 5 minutes before serving.
