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 Coals Below
10 Coals 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.
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!