Lamb Sausage:

1lb ground lamb

1 tbls Dijon mustard

1 tbls anise Seed

1 tbls savory Dried

1 tbls thyme Fresh

1 tbls salt

1 tbls pepper

1 tsp powdered bay leaf

3 cloves garlic, minced

2 pints baby portabella mushrooms

Pre Heat Oven to 375 degrees

Place the first nine ingredients into the bowl of a mixer with a paddle attachment. Mix together on low speed until all the ingredients are evenly mixed. Remove to a medium sized bowl cover and refrigerate. Prep mushrooms (cleaning them if they are heavily soiled) by removing stems and gills. Stuff the mushrooms with as much sausage as will fill it being careful not to over fill the mushroom. Place on rimmed baking sheet and bake in the oven until the sausage is cooked, this should take about ten to fifteen minutes.

Serve with the romesco sauce.

Romesco Sauce

1 large tomato (1/2 lb), cored

1 (1/2-oz) dried ancho chile

1/3 cup extra-virgin olive oil

4 tablespoons blanched almonds

1 (1/2-inch-thick) slice firm white bread, cut into 1/2-inch cubes

2 large garlic cloves, sliced

1/8 teaspoon dried hot red pepper flakes

1/4 cup drained bottled pimientos, rinsed

2 tablespoons water

1 tablespoon red-wine vinegar

1/4 teaspoon salt, or to taste

Preparation

Put oven rack in middle position and preheat oven to 400°F. Line a small baking pan with foil.

Roast the tomato in a pan until tender and skin peels off easily, about 30 minutes.

While the tomato is roasting, cut chile open lengthwise and discard stem and seeds, then tear the chile into small pieces. Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, and then add the chile and cook, stirring, until fragrant and the chile turns a brighter red, 30 seconds to 1 minute. Transfer the chile with a slotted spoon to a heatproof bowl. Add to the skillet almonds, bread, garlic, and red pepper flakes and cook, stirring, until bread and garlic are golden, 2 to 3 minutes. Add mixture (including oil) to chile in bowl and cool slightly.

Peel tomato, then coarsely chop and transfer (with juices) to a food processor. Add bread and chile mixture, pimientos, water, vinegar, and 1/4 teaspoon salt and purée until smooth. Thin with water if desired and season with salt.