Mary Merry Mushrooms!

So happy to see my bubbly friend and her fabulous recipes featured in “A Taste of Lake Life” in the Roanoke Times  today: Fridge Magnet, sheripoore@roanoketimes.com.  She lives at Smith Mountain Lake in Virginia and is one of the best cooks I know…plus she has a gorgeous kitchen with floor to ceiling windows overlooking the lake. Oh la la!!!! Here’s her marvelous appetizer mushroom recipe just in time to enjoy during the holidays:

Baby Bella Sausage Stuffed Mushrooms

Recipe courtesy of Mary Boyer.

16 oz. package baby Bella mushrooms

8 oz. package reduced-fat cream cheese

1 lb. Neeces extra sage sausage

1/4 cup of Parmesan cheese to sprinkle on top of mushrooms just before they are done

Start with a 16-ounce container of baby Bella mushrooms. Wash each mushroom, pop out the stems, set them on paper towels and let them dry.

While the mushrooms are drying on the paper towels, brown 1 pound sausage. Drain, rinse and return it to the pot, adding 8 ounces cream cheese and stirring until melted.

Use about a teaspoon of this mixture to fill the top of each mushroom. Layer into a casserole dish and bake 25 to 30 minutes at 350 degrees. Just before they are done, sprinkle with Parmesan cheese and return them briefly to the oven.

Champagne To Serve With Stuffed Mushrooms…

The Food Lover’s Guide To Wine by Karen Page and Andrew Dornenburg suggests champagne blended with Pinot Meunier to pair with mushrooms.  Pinot Meunier along with Chardonnay and Pinot Noir are the primary grapes in champagne.

I pick up earthy notes in champagne that is primarily blended with  Pinot Meunier grapes so it makes sense that Pinot Meunier champagne would pair well with earthy mushrooms.  The taste of Pinot Meunier is often described as “confected fruit with a touch of smoke”.

Here’s a link to champagne made with Pinot Meunier grapes plus one of my suggestions to pair with mushrooms:

Argyle Brut Rosé Willamette Valley 2011 is a blend of  70% pinot noir and 25% pinot meunier with a splash of chardonnay:

ArgyleRose kind of dayArgyle 2010 Brut Rose

Wine Spectator tasting notes:  Argyle Brut Rosé Willamette Valley 2011. Light and refreshing, a refined style, with finesse to the balance of fruit and savory notes as the finish dances. Rated 91.

My tasting notes:  My bottle of Argyle arrived as a special order from Mr. Bill’s Wine Cellar, Roanoke, Virginia. http://mrbillswinecellar.com

A lovely sparkling offering from Oregon. Tiny bubbles dance around the glass.  Pretty pale pink salmon color.  The first sip explodes with fresh ripe cherry flavors.  A blend of 70% pinot noir and 25% pinot meunier with a splash of chardonnay. The finish is creamy but with a little tingle on the tongue. This sparkly is well deserving of its 91 points. Cheers!

wine-saying

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1 Comment

  1. Cindy Stanley says:

    Becky,

    If you like mushrooms, I have found a fantastic sautéed mushroom recipe. I made it for Thanksgiving. AWESOME!

    Hope you and Lou had a great Thanksgiving. Miss you guys.

    Cindy

    Like

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