Elk stuffed mushrooms with fresh herbs and Russian mustard make a delicious, interesting appetizer ideal for dinner parties or large groups. Combining the gamey, savory flavor of elk meat with the earthy taste of mushrooms and spicy, tangy Russian mustard, elk stuffed mushrooms are sure to be a hit at any event. You also can serve the elk stuffed mushrooms as an appetizer for a large six- or seven-course meal over a bed of Belgian endive or frisee lettuce with a simple garlic-infused vinaigrette.
Ingredients
- 1 lb. button mushrooms, stems removed
- 1/2 lb. elk ground meat
- 3 cloves garlic, crushed and chopped
- 1/2 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 2 tbsp. Worcestershire sauce
- 4 tbsp. spicy Russian mustard
- 1/2 tbsp. chopped fresh oregano
- 1/4 teaspoon chopped fresh sage
- 1/2 cup fresh bread crumbs, very finely chopped
- 1 egg, beaten
- 1 cup beef stock
- 2 tsp. chopped fresh basil, for garnish
Instructions
- Clean the mushrooms with a lightly damp brush. Preheat the oven to 375 degrees.
- Combine the elk, garlic, sea salt, black pepper, Worcestershire sauce, Russian mustard, oregano, sage, bread crumbs and beaten egg in a. Mix thoroughly and cover. Allow the mixture to marinate at room temperature for 15-20 minutes, letting the flavors combine.
- Stuff the insides of the mushrooms with the mixture inside the mixing bowl.
- Pour the beef stock into an 8-by-12-inch, ovenproof baking dish and arrange the mushrooms in the stock. Bake for 20 to 22 minutes in the oven or until the mushrooms are golden brown and the elk meat is thoroughly cooked.
- Transfer the mushrooms to a large platter. Garnish the plate with the chopped fresh basil and serve immediately while piping hot.