Stuffed Mushrooms ala Cat

Remove the mushrooms from the container and wash and dry them. Pull the stems out and hollow the inside of the mushroom cap. Dice the stems up and put them aside. Place the caps in a 9×13 pan.

In one pan, fry the sausage, making sure to grind it finely. In a saute pan, add the butter and melt over medium heat. To the butter, add the diced mushroom stems, onions, garlic, thyme and salt. Cook until the onions are just starting to soften, and then add the wine. Reduce the heat and cook until the mixture thickens a little. Drain the sausage and place it in a bowl. Add the reduced wine and onion mixture to the bowl and mix well.

Fill the mushroom caps with the sausage mixture. Place about 1/4 cup of water and a pat of butter inside the 9×13 pan with the mushrooms and cover tightly with foil. Cook at 375 degrees for 30 minutes. Then remove the foil and return to the oven for another 25 minutes.