Sausage and Thyme Stuffed Mushrooms
I’m about to blow your mind. With mushrooms, definitely (no, not that kind of mushroom), but also with this fact: “Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo,” is a grammatically correct sentence. No really, it is! I just found this out a couple of days ago.
You already knew about this, didn’t you? If so, just pretend you didn’t. You couldn’t care less, could you? If not, just pretend you could. I need for you to share my geeky excitement.
For those of you who just found out about this like I did, let me see if I can explain. I posted this video in an attempt to explain to my Facebook friends:
…only to find that the video didn’t help. Like, at all. So let me try again.
To paraphrase, the sentence basically says: “Bison from the city of Buffalo — that bison from Buffalo bully — themselves bully bison from Buffalo.” This cartoon might come in handy. Imagine there are a couple of bison cliques in Buffalo. I know that sounds nuts, but stay with me. Maybe one of the cliques of bison love One Direction and the other clique is comprised of diehard Bieber fans (you can tell I teach middle school.)
Now imagine that the Belieber bison beat up some of the Directioner bison on Tuesday. Those Directioners are now out for revenge, so they go beat up some of the weakest Belieber bison. So to make sense of the sentence, you could make it: “Buffalo’s Directioner Bison — that Buffalo’s Belieber bison bully — themselves bully Buffalo’s Belieber bison.” Get it??
No? Okay. Well here are stuffed mushrooms to blow your mind instead. Believe (Belieb?) it or not, they’re even cooler than a sentence full o’ buffalo. In fact, they’re the best stuffed mushrooms I’ve ever had. Mike’s mom first made them for us in Charlotte and we both flipped. We emailed her for the recipe and made them for dinner as soon as it showed up in my inbox. Now we’ve had them for dinner twice in as many weeks, and that’s unusual for us. As a food blogger, I’m always making something new and rarely revisiting old favorites.
The first time, we ate these with Warm Chickpea Salad with Shallots & Red Wine Vinaigrette and the second we had crisp, cold iceberg wedge salads with homemade blue cheese dressing (stay tuned for that recipe!) Both meals were incredible. I don’t think you can go wrong where stuffed mushrooms are involved.
One year ago: Brown Butter Pumpkin Cake Cheesecake with Salted Caramel
Two years ago: The “Just Trust Me” Fried Bologna Breakfast Doughnutwich
Three years ago: Homemade Croissant Phototutorial
Four years ago: Jack-o’-Lantern Whoopie Pies
Sausage and Thyme Stuffed Mushrooms
Recipe by: Very slightly adapted from Pioneer Woman
Yield: 6 servings
This recipe is very slightly adapted from Pioneer Woman’s stuffed mushroom recipe, and features an incredible filling of mushroom, onions, sausage, cream cheese, white wine, and thyme. Mike and I eat the whole batch by ourselves as a main course some nights for dinner.
24 ounces white button mushrooms
1 (8-ounce) package cream cheese, softened
1 egg yolk
3/4 cup grated parmesan cheese
1/4 teaspoon dried thyme
1/2 pound hot pork sausage
1/2 medium onion, finely diced
4 cloves garlic, minced
1/3 cup dry white wine (I used Sauvignon Blanc)
salt and pepper
Preheat the oven to 350 degrees F and line two baking sheets with aluminum foil. Clean the mushrooms and cut their stems out, finely chopping and reserving the stems. Place the hollowed out mushroom caps on a foil-lined baking sheet. Combine the softened cream cheese and egg yolk in a large bowl. Add in the grated parmesan and thyme.
In a medium skillet over high heat, brown the sausage. When it’s browned, remove it with a slotted spoon to the bowl with the cream cheese mixture. Let it sit and melt the cheese while you cook the onions until softened in the remaining sausage drippings, about 2 minutes. Add garlic and cook for about 30 seconds before adding in white wine to deglaze the pan. Cook until the liquid is gone, about 2 minutes. Add in the mushroom stems and cook until they’re tender, about 2 minutes. Spoon the mixture into the cream cheese bowl and mix it all together. Salt and pepper this mixture to taste. Pile each mushroom cap high with the cream cheese mixture. Bake for 20-25 minutes or until firm. Let the mushrooms cool a few minutes, serving warm.