Mushroom St. Thomas Best Dishes

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Mushroom St. Thomas

"This recipe turned into a large preferred at a local restaurant for decades. Unfortunately, the own family who owned the restaurant is no longer on the town, however I loved this a lot I counted myself lucky to get a duplicate before they left! Be certain to thaw the spinach out the night time earlier than for more even cooking."

Ingredients :

2 pounds Italian turkey sausage hyperlinks, casings eliminated
4 teaspoons fennel seed
half of pound sliced clean mushrooms
2 (10 ounce) packages frozen chopped spinach, thawed and tired
1 cup butter, melted
1 cup grated Parmesan cheese
three/4 cup half of-and-half of cream
2 kilos shredded Monterey Jack cheese
2 teaspoons dry mustard powder
half of cup dry vermouth

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H

Preheat oven to 375 levels F (one hundred ninety levels C). Grease a 9x13-inch baking dish.
Brown turkey sausage and fennel seeds in a massive skillet over medium heat, approximately 10 minutes; drain off extra grease, then upload mushrooms and spinach. Cook until the combination is hot and the juice from the spinach and mushrooms has evaporated,10 to 15 more mins. Spread the turkey mixture into the prepared baking dish.
In a bowl, blend the butter, Parmesan cheese, half of and half of cream, Monterey Jack cheese, mustard powder, and vermouth until nicely mixed; pour over the sausage aggregate inside the baking dish.
Bake in the preheated oven until effervescent and the topping has browned, 20 to 30 minutes. Check after 20 mins.

Notes :

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