Mushroom Stuffed Roast
- 1 (4 lb.) beef tenderloin
- 4 c. white wine
- 1/2 c. butter - softened
- 1/4 tsp. thyme
- 1/2 bay leaf
- 1 medium onion - thinly sliced
- 1/4 c. stems from mushrooms*
- 10 medium whole mushrooms *Chop stems to make 1/4 cup
- The 10 mushroom caps will be stuffed with
- 10 Tablesoons of precooked turkey sausage
- 1/2 cup herb seasoned bread stuffing
- Marinate beef in white wine for at least 12 hours. Precook turkey sausage and combine with herb seasoning bread stuffing. Combine butter, thyme, bay leaf, onion, and celery in saucepan; simmer until liquid is reduced by half. Cut lengthwise pocket in beef; fill with saucepan ingredients. Then stuff with the mushroom caps stuffed with(precooked turkey sausage-bread stuffing)
- Tie or skewer opening together. Place in roasting pan - bake, uncovered in 325-degree oven for 45 minutes or until desired degree of doneness. Serve with bearnaise sauce; garnish with watercress. The stuffed mushrooms maybe used as appetizers.
beef tenderloin, white wine, butter, ubc, bay leaf, onion, mushrooms, mushrooms, mushroom, turkey sausage, herb seasoned bread stuffing
Taken from www.epicurious.com/recipes/member/views/mushroom-stuffed-roast-1208451 (may not work)