Adam Berkelmans lives in eastern Ontario and enjoys hunting, fishing, foraging, and gardening in order to acquire real food, which he uses to create internationally inspired recipes.
Brad Trumbo says this delectable sausage grind makes a superb ingredient for breakfast, pizza, soup, and one of his family’s favorites, this recipe for sausage-stuffed portobello caps.
In a small saucepan, combine all ingredients and heat at medium-high, bringing to a slow boil. Cook for about 5 minutes. At this point, using the back of a spoon, smash the berries.
While thoughts of spring mushroom hunting will be in our minds throughout the cold winter months ahead of us, this recipe shared by Adam Berkelmans is one you can try now by substituting the “Pheasant
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