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Old 06-25-2012, 08:36 PM   #11
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Quote:
Originally Posted by PrincessFiona60 View Post
Looks like an italian sausage stuffing with marinara and parm.
This sounds most likely. If that's parm and marinara on top, it's very likely there's Italian sausage in the mushroom.

The mushrooms could be criminis which are brown. They could also be white stuffing mushrooms that turn brown when baked.
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Old 06-25-2012, 09:18 PM   #12
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Yeah, a silver dollar, or large button mushroom, looks exactly the same after being baked off.
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Old 06-25-2012, 10:12 PM   #13
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Italian sausage stuffing in a mushroom. Sounds yummy.
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Old 06-26-2012, 01:23 AM   #14
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I am betting it is made from the chopped stems of the mushrooms, italian sausage, and bread crumbs, using crimini caps, baked and when done, topped with marinara and parm. At least that is what I would do...
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Old 06-26-2012, 03:33 AM   #15
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Wild Mushroom: Boletus Eduli in Latin

Buon Giorno Total Immortal 36,

To the best of my knowledge on funghi varieties in the Mediterranean, this earthy wild mushroom is called Boletus in the Iberian Peninsula.

In English, ( I stand to be corrected ), if memory serves me correctly, it is called, Penny Bun.

This wild mushroom is quite common in Navarra, Catalonia, Castilla La Mancha particularly Cuenca and Guadalajara and the Basque Country.

The coulis could be Piquillo Sweet Red Basque Peppers with or without tomato ... The topping is clearly Reggiano Parmesano.

I hope this has assisted you. My best suggestion would be to contact the Jaguar Catering Department.

Have a lovely Tuesday,
Ciao,
Margi Cintrano.
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Old 06-26-2012, 01:06 PM   #16
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A Buul Cep = Boletus Eduli ...
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Old 06-26-2012, 01:13 PM   #17
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I think those are plain old, grocery store, white mushrooms. As Andy wrote, they often turn brown when baked.
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Old 06-27-2012, 09:29 AM   #18
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I have never seen boletes for sale in a grocery--my bet is criminis. And I am so going to make some sausage stuffed ones.
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