1 TBSP olive oil
4 portabella mushrooms
1/2 pound sweet Italian sausage, loose
4 cloves garlic, minced
1 shallot, diced
1/4 cup gorgonzola
1/4 cup bread crumbs
1 tsp marjoram
gorgonzola cream sauce (see below)
1/8 cup pine nuts, toasted
Saute sausage in olive oil, until brown. Add shallot, cook 3 minutes. Add garlic, cook 1 minute. Remove and pulse processs with cheese, bread crumbs, and marjoram. Remove and add egg to bind. Divide mixture evenly on mushrooms. Cook in 350 degree oven for 20 minutes. Top with gorgonzola cream sauce and toasted pine nuts.
4 TBSP gorgonzola
2 1/2 TBSP milk
1 1/2 TBSP butter
1/4 cup whipping cream
Heat gorgonzola, milk, and butter over low heat until cheese dissolves. Just before serving, add cream over medium-low heat until reduced.
Notes: This came out exactly as I wanted; a nice balance of flavors. I had the leftovers for lunch today, and they don't reheat quite as well. I suspect keeping the sauce separate and adding it after reheating the mushroom with the dressing will work better.
Served with Angelini 2003 Pinot Grigio. A soft, well balanced and dry white wine with flavors of citrus and a clear, fresh finish. It made out better in the glass prior to the meal; the wine was a little over-powered by the strong flavor of the cheese. In the future, this dish might be better paired with a Zin.Posted by Jennifer at May 17, 2006 7:36 PM | TrackBack