Stuffed Buffalo
and Lamb Mushrooms
By Chef Don Louie CEC, ACE |
| Serving for 6 (2ea. Per Person) |
- 1 lb of ground Buffalo
- 1 lb of ground Lamb
- 1 TSP of Olive oil of your choice
- 1 TSP of Kosher salt
- 2 TSP of Italian Seasoning
- 2 TSP of cooking sherry (optional)
- 2 TSP of fresh or dry onions
diced
- ½ cup of chopped parsley
- 1pkg or 1 doz. Medium mushrooms
- 1 Sheet pan (do not spray the
pan)
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Cooking: With the ground Buffalo and lamb place in a medium
bowl and place the remainder of the dry ingredients
the ground Buffalo and lamb and mix well and set
aside and chill for an hour. Take the mushrooms clean
and de-stem, let the mushroom air dry for 20 minutes.
Use a 1oz scoop to stuff the mushroom. Set the oven
350 degrees and bake for 10 to 15 minutes or until
is not a lot of pink, a little pink is o.k. and serve. |
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| Recommended Dipping Sauce: Fresh Apple Mint Sauce |
- 1 Granny Smith Apple small dice w/ skin
- 1 pkg. of Fresh Mint
medium chopped w/ stems
- 2 cup of water
- ½
cup of Simple Syrup
|
Cooking: Bring the water to a boil and put
all the
remaining ingredients in the water and reduce to a
medium heat, cook for 20 to 30 minutes or until
mixture has a syrupy consistency. The taste
should have a semi-sweet and minty flavor. |
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