Mushroom St Thomas Recipes

MUSHROOM ST. THOMAS

Mushroom St. Thomas image

This recipe was a huge favorite at a local restaurant for many years. Unfortunately, the family who owned the restaurant is no longer in town, but I enjoyed this so much I counted myself lucky to get a copy before they left! Be sure to thaw the spinach out the night before for more even cooking.

Provided by cezwho

Categories Breakfast and Brunch Eggs

Time 1h

Yield 10

Number Of Ingredients 10

Ingredients

2 pounds Italian turkey sausage links, casings removed
4 teaspoons fennel seed
½ pound sliced fresh mushrooms
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup butter, melted
1 cup grated Parmesan cheese
¾ cup half-and-half cream
2 pounds shredded Monterey Jack cheese
2 teaspoons dry mustard powder
½ cup dry vermouth

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Brown turkey sausage and fennel seeds in a large skillet over medium heat, about 10 minutes; drain off excess grease, then add mushrooms and spinach. Cook until the mixture is hot and the juice from the spinach and mushrooms has evaporated,10 to 15 more minutes. Spread the turkey mixture into the prepared baking dish.
In a bowl, mix the butter, Parmesan cheese, half and half cream, Monterey Jack cheese, mustard powder, and vermouth until well combined; pour over the sausage mixture in the baking dish.
Bake in the preheated oven until bubbling and the topping has browned, 20 to 30 minutes. Check after 20 minutes.

Nutrition Facts : Calories 754.4 calories, Carbohydrate 7.1 g, Cholesterol 211.9 mg, Fat 60.1 g, Fiber 2.2 g, Protein 46 g, SaturatedFat 34.3 g, Sodium 1544.1 mg, Sugar 2.2 g

MUSHROOM ST. THOMAS

Mushroom St. Thomas image

The absolutely ultimate spinach recipe!

Categories Beef/Pork Dinner Beef/Pork Dinner

Yield 10

Number Of Ingredients 9

Ingredients

1 cup unsalted butter
1 cup grated Parmesan cheese
3/4 cup half and half
2 cups Monterey Jack cheese, shredded
2 tsp dry mustard
1/2 cup dry vermouth
1 lb mild Italian sausage (bulk)
2 cups sliced mushrooms
3 packages (10 oz each) frozen spinach, thawed and drained

Steps:

Preheat oven to 375 degrees. In a large saucepan, brown sausage and mushrooms. Drain. Add spinach, cover, and heat through (about 10 minutes). Drain again if necessary. For the sauce, melt butter with Parmesan cheese in a separate pan. Stir in half and half, dry mustard and vermouth. Simmer gently for 5 minutes. Pour the sausage and spinach mixture into a large greased casserole dish. Pour sauce over the spinach mixture. Top with shredded Monterey Jack cheese. Bake, uncovered, for 15 minutes or until cheese is melted and bubbly.

Nutrition Facts : Nutritional Info Servings Per Recipe 10 Amount Per Serving Calories

FUNGI

Fungi image

A staple on dinner tables in the Virgin Islands, this filling, earthy side dish goes well with fish or any stewed protein. In St. Thomas, you can find it accompanying tender stewed snapper or butter-braised conch, acting as a sponge for luscious sauces. Here, chef Julius Jackson, author of "My Modern Caribbean Kitchen" (Page Street Publishing, 2018) and native Virgin Islander, offers a simple, traditional version. This dish isn't an exact science; some people like it so thick it stands up on its own, while others prefer it thinner, with runny lines of butter. Find which way works best for you by tasting and tweaking as needed. Chilled leftover fungi can be cut into squares and pan-fried in a bit of oil until golden, making a great base for scrambled or poached eggs with bacon on the side.

Provided by Korsha Wilson

Categories dinner, lunch, weeknight, vegetables, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1/3 cup sliced fresh or frozen okra
Kosher salt and freshly ground black pepper
1 cup fine yellow cornmeal
1/4 cup chilled unsalted butter (1/2 stick), cut into chunks

Steps:

In a medium saucepan, bring 2 1/4 cups water to a boil over medium-high.
When water reaches a rolling boil, add okra and 2 teaspoons salt. Cook over medium-high until softened, about 4 minutes.
Slowly and carefully, pour half the cornmeal into the water while whisking to prevent lumps. It will get very thick very quickly.
Once the mixture is smooth, add the remaining cornmeal and the butter, whisking vigorously to combine.
When smooth, taste and adjust seasoning with salt and pepper. If you'd like it a little thinner, whisk additional water into the mixture. Serve hot.

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