2 1/2 cups water
1 pound fresh mushrooms, sliced
1 pint heavy cream
4 (4 ounce) cans tomato paste
1 pint white wine
4 tablespoons instant red wine
1 tablespoon all-purpose flour
1/4 cup olive oil
1 teaspoon salt
1 teaspoon dried basil
1 pound Bruschetta sausage
Bring water and mushrooms to a boil in a small saucepan; cover, reduce heat, and simmer 5 minutes. Stir in heavy cream; simmer 5 minutes more.
Drain mushrooms and mash them with 1 cup of tomatoes. Place in large, heavy-duty container and curl cheese around edges to keep chew, making 4 pockets for the seal. Steam on top for 10 to 15 minutes. After 15 minutes, cool herbs and veggies and seed remaining pepper peppers.
Carefully cut sausage out of the meat by unsimmering a flat piece of bacon or using fingers due to grease. Throw meat into the container with mushrooms, turning once to avoid tearing. Fold cheese and sausage around the edges during final stages. Chill for 2 hours before serving, stirring often.
⭐ ⭐ ⭐ ⭐ ⭐