Sausage-Stuffed Mushrooms

A classic from The Silver Palate. This one doesn't disappoint - its super easy, big on flavour, and huge compliments from your guests will follow. I omitted the olives (and admitedly, I didn't miss them here) and the dusting of Parmesan (again, no loss of flavour detected - but perhaps the massive serving of rich French cheeses earlier negated the need for more here!). A guaranteed crowd pleaser, that you can make ahead, I highly recommend a try.

For bechamel sauce:

2 tbsp sweet butter
3 tbsp flour
1 cups milk
salt, pepper and ground nutmeg

(this will yield 1 cup heavy béchamel, you will need 1/3 cup for this recipe)

For filling:

2 Italian sausages (about 1/2 pound) (I used HOT)
1/2 tsp fennel seeds
1/4 cup finely minced yellow onion
1 garlic clove minced
1/4 cup freshly chopped parsley
1/3 cup bechamel sauce
salt and pepper
12 large mushrooms

Preheat oven to 450 degrees F/230 C.

For bechamel:

Mix butter in heavy saucepan, sprinkle in the flour and cook gently, stirring constantly for about 5 minutes. Don't let the mixture brown.

Meanwhile boil milk and remove from heat adding immediately to the flour and butter mixture. As mixture bubbles, beat with a whisk. When bubbling stops, return pan to medium heat and bring bechamel to boil, stir constantly for 5 minutes. Season with salt, pepper and nutmeg 

For filling:

I add some water to a pan, add sausages, bring to boil, reduce and cook for 15 mins, cool slightly. Remove sausage from casings and crumble into hot skillet, along with fennel, onion and garlic - saute until onion is tender. Stir in parsley and bechamel sauce. Season as necessary. 

Pull stems off mushrooms. Generously fill each one with filling. Bake for 15 minutes or until bubbling and well browned.