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Sunset Hill House Inn & Restaurant

Sugar Hill, New Hampshire

Specialty Recipe

Stuffed Mushroom Soup

Our recipe was requested by Bon Appetit magazine, this always is a sell out on our menu. The do-ahead nature and surprising presentation makes it just right for a dinner party.

Ingredients for stuffed mushroom caps
25 mushroom caps
2 cups sliced mushrooms (mixed)
1 cup diced onions
1 stick (1/2 cup) melted butter
1/2 cup breakfast sausage, minced
1/2 cup sherry
2 cups bread crumbs
2 eggs
1 pound cheddar cheese
Scallions for garnish
Ingredients for Apple Garnish:
25 thick apple slices
25 butter pats
salt
cinnamon
nutmeg
sugar
Ingredients for Mushroom Stock:
4 cups mushrooms, sliced
1 cup onion, diced
1 cup celery, diced
1/2 cup (1 stick) butter, melted
1/2 cup sherry
3 quarts chicken stock
2 cups cream
3/4 cup flour

Stuffed Mushroom Caps: Saute mushrooms, onion, sausage and butter until onions are translucent and sausage is cooked. Deglaze pan with sherry. Add bread crumbs and eggs, and blend. Stuff each cap, place a slice of cheese on top, and bake at 350 degrees until golden. Set aside.

Apple Garnish: Place apple slices on baking sheet, with pat of butter on each. Sprinkle with salt, cinnamon, nutmeg and sugar. Bake at 350 degrees until golden. Set aside.

Mushroom Stock: Saute mushrooms, onion, celery and butter. Add flour and form roux, deglaze with sherry. Add chicken stock and bring to boil, stirring all the while. Reduce to a simmer, keep stirring, and add cream. Salt and pepper to taste.

To serve: Place stock in decorative tea or coffee pot. Garnish soup plate with apple slice, 2 mushrooms and a scallion. Pour soup over garnish at table. Wow!

Serves: 12

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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