|We used an electric fondue pot rather than a chafing dish!|
Cocktail Wieners and Variation
Shrimp Appetizer Supreme
Hot Mexican Bean Dip (Veganized)
HI HAT MUSHROOMS IN WINE SAUCE AND VEGAN VARIATION
16 medium-sized fresh mushrooms, washed, stems removed and chipped
½ lb ground sausage (preferably homemade—see recipes in Meats and Tex-Czech sections)
1 C tomato sauce (preferably homemade—see recipes in Basics section)
1 C white wine
½ clove garlic, minced, mashed into a pulp
1/8 tsp oregano
Instruction & Vegan variation below.
Preheat oven to 350o. Add chipped mushroom stems to sausage and stuff caps with mixture, rounding meat mixture into high crowns. Bake 30 minutes. Heat together tomato sauce, wine, garlic, and oregano in a chafing dish, and when blended, add mushrooms. Cover dish and let sauce bubble. Spear mushrooms with toothpick to serve.
Replace sausage in above recipe with 3-4 servings Dressing or Stuffing, prepared with vegetable stock and no eggs. Reduce baking time to 20 minutes.