Boreas Inns Wild Mushroom Chive and Sausage Shortcake
From peetabear 15 years ago
- 30 minutes to make
- Serves 4
this sounded sooo good to me that I thought I would post it.... the recipe is from the ... Boreas Bed and Breakfast 607 North Ocean Beach Blvd Long Beach, WA 98631
Ingredients
- 1/2 lb bulk pork sausage shopping list
- 3/4 lb wild mushrooms, brushed clean, trimmed and coarsely chopped * see note shopping list
- 1/4 cup minced onion shopping list
- 1/4 cup flour shopping list
- 2 tablespoons fresh minced chives shopping list
- 2 cups half -and- half or milk shopping list
- salt and freshly ground pepper shopping list
- ......................................................................................................................... shopping list
- For biscuits shopping list
- 2/3 cups flour shopping list
- 1 tablespoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 6 tablespoons cold, unsalted butter shopping list
- 3/4 cup milk shopping list
- 2 tablespoons fresh minced chives shopping list
- .............................................................................................................. shopping list
- note. shopping list
- *they prefer to use 1/2 pound dried porcini mushrooms reconstituted in a cup or so of water. Drain the mushrooms and save the liquid. Make the wild mushroom and sausage gravy the night before an dthen use the saved liquid to think the gravy prior to heating and serving. The reserved mushroom liquid adds more depth the wild wild mushroom flavor of the dish. Delicious! shopping list
How to make it
- For Biscuits: Preheat the oven to 400 degrees. Lightly butter (or spray) a heavy baking sheet. For the biscuits, combine the flour, baking powder and salt in a food processor and pulse a couple of times to blend. Add the butter and pulse until it’s finely chopped and mixture has the consistency of coarse cornmeal. (You can also cut the butter into the flour mixture with a pastry blender or two knives.). Transfer the mixture to a bowl, add the milk and chives and stir until the batter is evenly mixed. Don’t over-mix or you will have tough, heavy biscuits!
- Transfer the dough to a lightly floured work surface. Press the dough into a circle about six inches across and one inch thick. Cut the dough into a circule about six inches across and one inch thick. Cut the dough into quarters, setting the biscuits on the baking sheet with one inch or so between them. Bake the biscuits until they are puffed and lightly browned on top, 12-15 minutes. Transfer them to a rack to cool.
- For the wild mushroom sausage gravy: Cook the sausage in a large skillet over medium heat until cooked through and lightly browned, 12-15 minutes. Stir often and break up the sausage chunks as they cook. Spoon out and discard excess fat. Add the mushrooms and onion; increase heat to medium-high and cook, stirring occasionally, until the mushrooms are tender and any liquid they give off is evaporated, 5-7 minutes. Add the four and cook for 1-2 minutes longer, stirring so that the flour evenly coats the sausage and mushrooms. Slowly stir in the milk or half and half and cook until the gravy has thickened, 5-7 minutes. Stir in the chives and season to taste with salt and pepper.
- To serve, cut each of the biscuits in half horizontally and set the bottom halves on the individual plates. Generously spoon the mushroom-sausage gravy over, top with the top of the biscuit. Makes 4 servings.
The Rating
Reviewed by 10 people-
Sounds great! Paula Deen would be so jealous of your biskits and griy-vee.
I hope you don't mind if I get lazy and buy some biscuits. That gravy sounds like something I'd like to fill the bath tub with!
cabincrazyone
in Duluth loved it
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That does sound heavenly to me - love, love mushrooms, and I'm betting this gravy is excellent. Thanks for posting it, Peeta...I always love those Bed and Breakfast recipes - good cooking!
krumkake
in Chicago Suburbs loved it
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WOW PEETA THIS IS A WONDERFUL RECIPE THANK YOU SWEETIE HOW ARE YOU ????
FIVE PLUS
TINK
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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