Sunday, August 23, 2009

A Dutch Oven Gathering that Almost Wasn't

This last Saturday was my birthday Dutch Oven Gathering. I almost canceled it, because I didn't have many respondents. But in the end, we did it anyway. Only my good friend Andy was able to make it for some great outdoor cooking. We did move it from the park to my house, and that was cool, except that Andy had a really hard time finding my house. Eagle Mountain is not the easiest city to navigate.

We both cooked up some good stuff. I made some bread, and this honey mustard salmon crusty thing, that I'll write up later this week, and Andy made what he calls "Mushrooms Bellagio". I was blown away by it. It was essentially a stuffed mushroom dish, but it was totally different from all the other variations I've ever seen, in indoor or outdoor cooking.

First of all, there wasn't any cream cheese in the stuffing, second, it was all topped and blended with a marinara sauce! That alone turned it from a simple appetizer to a main dish. In my mind, I'm thinking it would be really cool on top of a plate of hand- rolled fettuccine! The 'shrooms would replace meatballs in the sauce!

But anyway, her's Andy's recipe:

Dutch Oven Mushrooms Belaggio

12" Dutch Oven

20 Co
als Below
10 Co
als above

  • 6 pounds mushrooms, stems removed
  • 1 pound sausage
  • 1 pound Asiago cheese (get the real stuff)
  • 16 oz Marinara sauce
  • Dash Basil
  • Dash Thyme
  • Dash Oregano
  • Dash Garlic Salt

Light the coals, and as they heat combine the
precooked sausage, 1/2 the Asiago and all the spices. I mixed them in a ziplock bag to save on dishes. Stuff the sausage mixture into the mushrooms where the stems were. Layer them crown down in a 12" Deep Dutch Oven. Top each layer with the remaining Asiago, and pour any remaining sausage mix on the top. Cover with the lid and heat until the mushrooms are soft and the cheese is melted.

You may need to baste out some of the juices, and can save that as a mushroom gravy if desired. I found a large water syringe works well as a turkey baster if one can't be found... in fact, I'm going to nab the next one I find for my outdoor kitchen!
Add the marinara and cook until the sauce is bubbling. Serve immediately.

Andy Johnson

Thanks, Andy! He's a great iron chef. It was wonderful to sit with him and talk about music and things, while the food was cooking down. Go check out his songs at his facebook page.

Oh! And I almost forgot! He gave me a wonderful birthday present: The Magic Dutch Oven Spoon! It's a big, wide, wooden spoon, and he's etched the heat/coals chart into the back! So, whenever I'm out cooking, and I need a heat guide: I can consult the Magic Spoon! Ingenious!

Here's a shot of the Salmon. There'll be more on this one when I write it up in full recipe form on the blog. I cooked it a second time the next day for my parents and sister/bro-in-law. It's really good!
Mark: Master bread maker or psycho killer with a knife. You decide, and comment below.
Here's the magic spoon. Apparently, even though I aligned the picture correctly, it's not magic enough to display that way. I guess you just have to turn your head.

Still it's invention is sheer genius!

Mark has discovered a love of Dutch Oven Cooking. Mark also has other sites and blogs, including and his MoBoy blog.

1 comment:

  1. Your definitely the outdoor master chef, not the psycho killer. Thanks for the plug... lets see if I can get more than 10 fans. It was so fun talking with you and cooking up some good grubbies. Definitely worth the drive...

    Andy J.



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