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Sausage stuffer for charcuterie, forcemeat preparations
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Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
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Melt butter in medium saucepan; add onion, garlic and mushroom stems, cook until onion is translucent. Add water (or broth); heat to boiling. Remove pan from heat. Add stuffing mix and stir until moistened. Stir in souffle, cooked sausage and 1/4 cup parmesan cheese. Stir well. Arrange mushrooms on baking sheet and fill with spinach mixture, mounding slightly. Sprinkle with additional parmesan cheese. Bake in a preheated 400 degree oven for 10- 15 minutes or until cheese and mushrooms are lightly browned. Enjoy.