Chicken in duck sauce with sausage stuffed mushrooms

I can't go into an Asian store without getting something new. Last time I was there I got a jar of 'Instant Duck Flavored Sauce'. The directions said to mix 2 spoons with three cups of water and simmer duck, chicken or pork in it until done.  Charlie said it was really good and it didn't taste like a jarred sauce.  

I simmered dark chicken meat on the bone, covered, turning every 15 minutes until done, about 40 minutes.  After it was done, I let it cool in the sauce, then took off the bones and kept it warm until Charlie got home, about another hour. It was served over rice and with a couple of large stuffed mushrooms.  I took the following recipe and changed it so there would be enough stuffing for just two mushrooms.  I used Mirin cooking wine, part of a white onion instead of scallions, cream cheese instead of mascarpone, shredded cheddar instead of parm.,  breakfast sausage instead of Italian, and less of everything. 

Stuffed Mushrooms

yield: 16 MUSHROOMS

16 extra-large white mushrooms

5 tablespoons good olive oil, divided

2 1/2 tablespoons Marsala wine or medium sherry

3/4 pound sweet Italian sausage, removed from the casings

6 scallions, white and green parts, minced

2 garlic cloves minced

2/3 cup panko crumbs

5 ounces mascarpone cheese, preferably from Italy

1/3 cup freshly grated Parmesan

2 1/2 tablespoons minced fresh parsley leaves

Salt and freshly ground black pepper

1. Preheat the oven to 325 degrees F.

2. Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

3. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

4. Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer.

5. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.