-
1
Special equipment: an immersion blender
-
2
Preheat the oil to 300 degrees F in a deep pot or deep-fryer.
-
3
Remove the stems from the mushrooms and then stuff each mushroom with 1 to 1 1/2 ounces of sausage.
-
4
Create a standard breading station in 3 separate 8-by-8-inch pans: Combine the flour, 1 tablespoon salt and 2 teaspoons pepper into the first pan.
-
5
Whisk together the eggs and the milk in the second pan.
-
6
Place the breadcrumbs in the third pan.
-
7
Dredge each of the stuffed mushrooms in the flour, coat with the egg wash and then with the breadcrumbs.
-
8
Fry the mushrooms, in batches if necessary, until golden brown and the sausage is fully cooked, 8 to 10 minutes.
-
9
Heat the Tomato Sauce in a saucepan.
-
10
Spoon 1/4 cup sauce onto the center of each plate.
-
11
Arrange 3 fried mushrooms on top of the sauce.
-
12
Garnish each plate with chopped parsley and Parmesan.
-
13
Combine the whole tomatoes and their liquid, the olive oil, onion, basil, oregano, salt, pepper and 4 cloves garlic in a large bowl or 2-gallon container and puree with an immersion blender until smooth.
-
14
Heat a large saute pan over high heat until it begins to smoke.
-
15
Reduce the heat to medium, add the grapeseed oil and remaining 4 cloves garlic and quickly saute.
-
16
Add the diced tomatoes and saute for 1 to 2 minutes.
-
17
Add the pureed tomato sauce and bring to a simmer.
-
18
Cook for 15 minutes, remove from the heat.
-
19
Bring back to a simmer when you are ready to plate.
