Cotechino Sausage with Mushroom Sauce
(Cotechino con Salsa di Funghi)
Ingredients:
2 tablespoons extra virgin olive oil
1 shallot, chopped
1 lb and 5 oz (600 grams) mushrooms, thinly sliced
7 fl oz (200 ml) double cream
12 white bread slices
Melted butter, for brushing
5 tablespoons milk
1 lb and 5 oz (600grams) cooked cotechino sausage, skinned, sliced and heated through
Salt and pepper
Directions:
Preheat the oven to 200°C (400°F) Gas Mark 6.
Heat the olive oil in a pan, add the shallot and cook over a low heat, stirring occasionally, for 5 minutes.
Add the mushrooms and cream, season with salt and pepper and cook for 10-20 minutes until tender.
Meanwhile, stamp out 12 rounds from the slices of bread, brush with melted butter, place on a baking sheet and cook in the oven until golden brown.
Bring the milk to simmering point in a small saucepan.
Transfer the mushroom mixture to a food processor, add the hot milk and process until smooth.
Put a slice of cotechino sausage on each round of bread and pour the mushroom sauce over the rounds. Serves 6.