User Manual

FALCON AUTUMN SERIES
7
8 portobello mushrooms
20g dried porcini mushrooms
50g unsalted butter
1 tbs olive oil
1 small onion, finely diced
1 tsp chopped thyme leaves
300g Italian pork sausages, casings removed
100g sourdough bread, torn into small pieces
200g taleggio cheese, rind removed & diced
sea salt & freshly ground black pepper
Preheat oven to 180°C Fan
or 200°C Conventional
Line a baking tray with baking paper and
arrange mushrooms stalk-side up. Season with
salt and pepper.
Place porcini mushrooms in a heatproof bowl
and cover with hot water. Allow to stand for
10-15 minutes to rehydrate.
Meanwhile, heat butter and oil in a frypan over
medium heat. Add onion and thyme and cook
for 5 minutes until so.
Add sausage meat and cook for a further 10
minutes, breaking up the meat with the back
of a wooden spoon until browned. Transfer
everything to a large bowl, including all the pan
juices.
Scoop out the porcini mushrooms from
the water (discard liquid) and roughly
chop. Transfer to sausage mixture. Add the
sourdough and toss to combine. Divide stuing
between the mushrooms, gently pressing down
and nestling in pieces of taleggio as you go, and
ensuring there is some cheese on top. Bake for
15 minutes, or until golden. Season with extra
pepper and serve sprinkled with thyme leaves.
Stuffed Mushrooms with Pork
Sausage & Taleggio
ingredients
method
Prep time
15 mins
Cooking time
30 mins
Serves
4