Sausage-Portobello Crepe Filling

Agate Cove Recipes : Sausage-Portobello Crepe Filling


This recipe yields about 4 cups of the filling.

Ingredients
1 pound	chicken-apple sausage
1	onion (white or yellow), chopped
2 cloves	garlic
1 Tbsp	oregano
2	Portobello mushrooms
1/4 cup	half-and-half
2 Tbsp	flour

Directions
Thoroughly mix the flour into the half-and-half, and set aside for later. Dice the portobello mushrooms into 3/4-inch cubes. Sautee the onion and garlic in olive oil until translucent, and then add the sausage. Cook over medium heat until the sausage is entirely cooked. Add the oregano and the cream/flour mixture, and cook for 1-2 minutes until the mixture thickens. Stir two-thirds of the Portobellos into the mix, and cook for another minute. Save the rest of the Portobellos. When you’re ready to serve, heat up the mixture in a saucepan. Add the rest of the Portobellos to the mix, and heat just enough to warm them up.

Last Revised: 12-Aug-2005