Sherried Mushrooms and Sausage

INGREDIENTS
2    sausages, pre cooked (4-5 ounces total)
8    ounces Portobello or Crimini mushrooms
3    cloves garlic
2    tablespoons olive oil
½   cup Emile’s sherry or equivalent
1    baguette
      sour cream

METHOD

Remove the outer skins from the sausages and cut into ½ inch slices. Place these into a food processor and pulse until they resemble hamburger. Remove to a mixing bowl. Wash and de-stem the mushrooms, cut into quarters and place into the same food processor. Pulse until they are coarsely ground. Remove and add to the medium mixing bowl.

Clean the garlic, cut into slices and add to the food processor. Pulse until minced and set aside. In a medium frying pan, over medium-low heat, add the olive oil, swirling to coat. Add the sausage, stir and cook for 2 to 3 minutes. Add the mushrooms and stir and cook for 4 to 5 minutes. Add the garlic and cook for 1 minute.

Add the sherry, stir around and scrape up any brown bits. Continue to cook until all the wine has been absorbed or evaporated, 3 to 4 minutes. Remove from the heat  

Slice the baguette crosswise into 10 to 12 slices, ½ inch wide. Place these on a baking sheet and broil until just beginning to brown. Remove from the oven and allow them to cool. Butter each slice thickly with sour cream, add a scoop of mushroom mixture, flatten it with the spoon or your fingers and they are ready to serve.

Or, cut off 4 inches of the baguette, slice it lengthwise, butter both halves with the sour cream and add scoops of the mushroom filling for a sandwich you won’t soon forget.