Sausage Gravy with Mushrooms in Puff Pastry Bowl

Ingredients:

• PUFF PASTRY BOWLS
• 4 Sheets of Puff Pastry, thawed (we use Pepperidge Farm)
• 1 large egg
• 1 TBLSP water
• SAUSAGE GRAVY WITH MUSHROOMS
• 1/2 # ground pork sausage (from a local farmer (we use Heritage Acres) if possible, or Jimmy Dean)
• 4 ounces baby portabella mushrooms, sliced
• 1 shallot, finely diced
• 1/4 cup flour
• 1/2 cup chicken broth
• 1/4 cup white wine (or substitute chicken broth)
• 2 cups half and half
• 3 TBLSP fresh parsley, chopped
• 1/2 tsp rubbed sage
• 1 tsp Worcestershire sauce
• 1/2 tsp black pepper
• 1/8 tsp red pepper flakes (optional, but recommended)

Instructions:

1. FOR PUFF PASTRY BOWLS:

2. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper. In small bowl, whisk together egg and water.

3. On a lightly floured surface, unfold puff pastry sheets and poke entire surface of each sheet with a fork. Using a 3" ring, cut 9 circles per sheet. Place 9 full circles on prepared sheet pan (these will form the base of your bowls). For the remaining circles, use a 2" ring to cut out circles from the center to create a ring, set the middle holes aside while you assemble the bowls.

4. To assemble the bowls, brush the full circles on the sheet pan with egg wash, and top with a ring and brush with egg wash, add another ring and brush with egg wash, and finally add third ring and brush top and sides with egg wash. Repeat to create 9 bowls (a base and three rings make up one bowl). Next, egg wash the holes that you set aside and stack them 4 high, so you should have 9 stacked holes. Egg wash the sides and place the stacked holes on the prepared sheet pan or a separate parchment lined sheet pan if there is not enough room on the one pan.

5. Place pan on middle rack in oven and bake for 18-20 minutes, turning pan once halfway through cook time. The bowls and holes should be puffed up and golden brown. Remove from oven and set aside until ready to serve.

6. FOR SAUSAGE GRAVY WITH MUSHROOMS:

7. Cook sausage in heavy pan (we like to use a cast iron pot 4 or 5 quart size), breaking it up as it cooks. Once the sausage is no longer pink, remove it from pan reserving 1/4 cup of drippings. Add butter as necessary to reach 1/4 cup of fat (we usually need to add 3 - 4 tablespoons of butter). Ove medium heat saute mushrooms and shallots in drippings/butter until the mushrooms and shallots begin to brown slightly. Add flour to mushroom mixture and whisk to incorporate. Continue cooking flour until lightly browned, about 2-3 minutes. Slowing add chicken broth and wine, stirring constantly making sure to loosen any delicious brown bits from the bottom of the pan. Add in the cooked sausage.

   Once the mushroom and sausage mixture is thickened and starting to bubble, slowly add the half and half, stirring constantly until it thickens and starts to bubble. Stir in the parsley, sage, Worcestershire sauce, black pepper and red pepper flakes. Reduce heat to low and cook for another 8 minutes, stirring occasionally.

8. ASSEMBLY:
   Place Pull Pastry Bowl on plate and spoon the Sausage Gravy with Mushrooms into the center of the bowl and pour gravy over the side of the bowl. Serve with one of the Holes and a fried egg. The Holes are great to eat with a fried egg. Garnish everything with parsley if you would like. Now it's time to enjoy!