INGREDIENTS
24 oz
white button mushrooms
1/3 lb
hot Italian sausage (ground)
1/2
yellow onion (finely diced)
6 cloves
garlic (finely minced)
1/3 cup
dry white wine (I used pinot grigio)
2 tsp
sprigs of fresh thyme (chopped (or 1/4 dried thyme leaves))
8 oz
cream cheese
1
egg yolk
3/4 cup
Parmesan cheese (grated)
salt and pepper (to taste)