Lunchbreak: Stuffed mushrooms from Links Taproom

Mike Quinlan

Links Taproom
1559 N. Milwaukee Avenue
Chicago
(773) 360-7692
www.linkstaproom.com

Event:

Links Taproom will be hosting a tap takeover at 6pm on Wednesday, September 13 tap takeover featuring beers from Begyle Brewery and coffee from Ipsento. The following will be on tap:

Begyle Coffee Tough Guy

Begyle Imperial Pajamas w/ Espresso

Begyle Coffee Cream Ale

Ipsento NITRO COFFEE

Recipe:

“Bouncin’ Around The ’Shroom”

Ingredients

32 button mushrooms, cleaned

One Spanish Onion, diced

Three cooked bratwurst sausages, chopped

¼ Cup Scallions, chopped

16oz heavy cream

8oz pepper jack cheese, grated

4oz Parmesan cheese, grated

3 Tablespoons flat leaf parsley, chopped

One Tablespoon of Salt

½ Tablespoon Black Pepper

One Tablespoon of Cumin

One Tablespoon Thyme

Olive Oil

 

Cooking Instructions

  1. Clean the button mushrooms and gently remove the stems and set stems aside
  2. Place the mushrooms, cup down, on a lined baking sheet and bake for 15 minutes at 450 degrees and then remove from oven
  3. Heat a medium pot on the stovetop and set to medium heat. Sweat the diced Spanish onion and scallions on medium heat and cook for about five minutes
  4. Chop the mushroom stems and add to the pot and cook for an additional eight minutes
  5. Add the chopped bratwurst sausages and cook until warm
  6. Add all the heavy cream and spices and simmer on medium low heat for about 15 minutes until the sauce thickens
  7. Pull pot from the stove and mix in all the pepper jack cheese and stir until smooth
  8. Stuff the mushrooms with the mixture
  9. Place the mushrooms back in the oven for about three to four minutes at 450 degrees
  10. Remove mushrooms from oven and put on serving plate
  11. Top mushrooms with grated Parmesan cheese and chopped parsley
  12. Eat and enjoy