Cheesy Sausage Cakes On Roasted Field Mushrooms Recipes

Steps:

• Heat oven to 200C/fan 180C/gas 6. Arrange the mushrooms on a baking tray. Scatter over the cheese, walnuts, thyme sprigs and butter. You can do up to this stage a day in advance.
• Pop in the oven and cook for 10 mins until the cheese is melted and the mushrooms are softened. Arrange some rocket leaves on plates and place the mushrooms on top.

Steps:

• In a small bowl, combine the bread crumbs, cheese and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., Meanwhile, drain sun-dried tomatoes, reserving 1 tablespoon oil. Chop enough sun-dried tomatoes to measure 1/2 cup and set aside. (Save remaining tomatoes for another use.) In a large skillet, cook sausage over medium heat until no longer pink; drain. Add garlic, cook 1 minute longer., In a large bowl, beat the cream cheese, cream and reserved sun-dried tomato oil until smooth. Add eggs; beat on low speed just until combined. Stir in the mozzarella cheese, onions, basil, sausage mixture and sun-dried tomatoes. Pour over crust. Return to baking sheet. Bake for 35-40 minutes or until center is almost set., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve at room temperature with crackers.

Steps:

• Preheat the oven to 400°F.
• Place the mushrooms on a roasting tray, drizzle with the olive oil and season.
• Cook in the oven for 15 minutes then reduce the temperature to 350°F
• Cook at this temperature for about one-and-a-half hours. Remove from the oven and drain well. Put to one side.
• Turn the oven up to 375°F Meanwhile, to make the sausage patties, take the sausage meat out of the sausage skins and put into a bowl. Discard the skins.
• Add the rest of the ingredients and mix well. Mould into four even-sized cakes.
• Heat a little olive oil in a frying pan and fry the sausage cakes for a few minutes on each side, or until nicely browned.
• Transfer to a baking tray and cook in the oven for about 20 minutes, or until cooked through.
• Just before they're finished cooking, return four of the roast mushrooms to the oven to reheat.
• Cut the remaining six roast mushrooms into strips and fry gently in the butter. Season and stir in the chives.
• Spoon the mushroom strips onto the centre of four serving plates. Top with one whole mushroom, a sausage cake and a fried egg.