Erika’s Sausage and Mushroom Cups
Ingredients
- Bread Cups:
- 2 loaves White Bread
- 1 tablespoon Butter
- Filling:
- 1 pound (roll) Breakfast Sausage (if you don’t live in the US, any loose pork sausage will do… but you might wanna spice it up)
- 2 tablespoons Butter
- 6 Green Onions (Spring Onions)
- ½ cup Chopped Canned Mushrooms (you can also cut fresh)
- ¼ cup thinly sliced Pimento Stuffed Green Olives
- ¾ teaspoon Salt
- ¼ teaspoon Black Pepper
- 4 tablespoon Flour
- 2 cups Whipping Cream
- ¼ cup Parmesan
How to do it…
- Bread Cups: Preheat oven to 400°F (200°C). Lightly butter small muffin tins. With 2 ½ to 3 inch biscuit cutter slice bread into circles and roll out each to flatten. Press circles firmly into buttered tins to form 48 cups. Bake until lightly brown, about 6 minutes. Remove from tins and cool. Place on a baking sheet for filling. (May be made ahead and frozen to fill later.)
- A note here, this is finger food so these cups are not meant to be extravaganzas. These are meant to be eaten in a bite…ish.
- Filling: Preheat oven to 350°F (180°C).
- Brown sausage in large skillet over medium heat, breaking up with fork. Pour off drippings and drain on paper towels. In same skillet melt butter and cook green onions until soft, about 3 minutes. Add mushrooms, olives, salt and pepper. Sprinkle with flour, stirring constantly. Pour in cream and bring to a boil. Add sausage. Reduce heat and simmer until mixture thickens, stirring occasionally, about 10 minutes. Fill cups with sausage mixture, discard any excess oil. Sprinkle with Parmesan cheese. Bake 10 minutes to melt cheese. Serve hot.
Notes
As you can see, the cups may be fiddly. So just make the filling as a dip. Or dress to impress by making the whole shebang for company. Seriously, whatever. Just make this!
Recipe URL: https://www.kristenashley.net/recipe-archive/erikas-sausage-and-mushroom-cups/