Recipe: Hi Hat Mushrooms in Wine Sauce and Vegan Variation

We used an electric fondue pot rather than a chafing dish!

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HI HAT MUSHROOMS IN WINE SAUCE AND VEGAN VARIATION
Serves 4-6

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.

VEGAN VARIATION

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.