Recipe: Mushrooms Stuffed With Wild Rice and Sausage for Chris

Mushrooms Stuffed With Wild Rice and Sausage
From chef and author Emeril Lagasse

1/4 cup wild rice
1 1/2 cups chicken broth
20 mushroom caps, 1 pound mushrooms
4 ounces sliced bacon
4 tablespoons olive oil
4 ounces pork sausage without casings
1/2 cup minced onion, 1/2 medium onion
1/4 cup minced celery
2 teaspoons minced garlic
3 tablespoons grated parmigiano cheese
3 tbsp fresh white breadcrumbs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped parsley

Bring 1 1/2 cups chicken broth to a boil in a medium saucepan. Add the wild rice, cover and simmer 30 minutes. Set aside to cool. Remove stems from mushroom caps and chop fine. You should have half a cup. Cook bacon on a sheet pan at 350. Turn after 8 minutes and then cook another 7 minutes. Drain and let cool. Then chop fine and set aside. Saut pork sausage in a medium skillet, and break up large pieces with a fork. Cook until golden brown and cooked through, but still moist, about 15 minutes. Place in a medium bowl. In 2 tablespoons of olive oil in a medium skillet, saut the onion and the celery until lightly golden, about 5 to 7 minutes. Then add the chopped mushroom stems and the garlic, and continue saut ing another 3 to 4 minutes. Add to the cooling sausage. Now add rice to the ingredients in the previous step. Add parmigiano cheese, bread crumbs, salt and pepper, and mix thoroughly. Put 2 tablespoons olive oil in a small bowl. Brush the bottom of a cookie sheet lightly with some of the olive oil and then brush the inside of each cap. Place about 1 teaspoon of mixture in each cap, and place stuffed cap on the cookie sheet. Bake at 350 degrees for 20 minutes. Remove from oven and let cool for 20 minutes on a rack. Sprinkle each cap with bits of bacon and chopped parsley.