I am not crazy about mushrooms but somehow, I find myself reaching to it every time I need a quick meal. And these days, I need speedy meals quite often throughout the week. Last month, when I did the lunch spread, there was a mushroom and sausage side dish prepared with red wine. The dish was a big hit. Everyone loved it and there were no leftovers. It was quite luscious and rich.
Couple of weeks back, when I baked Ciabatta, I felt like repeating the mushroom and sausage dish once again but with a lot more broth. Crusty bread with flavor packed broth is a perfectly delicious combination, especially when it’s raining outside and you crave for something hearty. This time, I used white wine instead of red wine, which I think is a much better choice because the color turns out gorgeous when the mushrooms and sausages caramelize in butter. If you want vegetarian version, you could replace the sausages with carrots or cauliflowers.
I prepared this dish collaborating with Godrej Nature’s Basket. Their spread of sausages always tempts me and they have quite an extensive collection. Crazy about sausage, yes that I might be! And when cooked with mushroom, it makes a great filling dish. Although I cooked it in a saucepan on stove top, you can also make it much easier by just dropping everything in a pan and roast it in the oven.
- 250 gram sausage, cut in half
- 250 gram button mushroom
- 5 garlic cloves
- 1 onion, cut into big chunks
- 2 tablespoons butter
- 1 tablespoon oil
- ½ cup white wine
- ½ cup chicken/vegetable stock
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes
- Drop butter, oil and garlic cloves in a heavy bottom saucepan. As it heats up, the garlic will infuse the oil. Once the garlic turns golden brown in color, drop the onion and allow it to cook for about 1 minute.
- Next, add mushrooms to the saucepan. Sprinkle salt and pepper. Give it a stir. Allow the mushrooms to caramelize for a few minutes. Drop the sausages and sprinkle oregano along with chili flakes.
- Pour wine and give it a stir. Allow the acidity of the wine to cook off. It would take a few minutes and then, pour the stock. Give it a stir and allow it to cook for about 5 minutes or until the stock reduces down a little.
- Finally, drizzle honey, give it a stir and check for salt. Add any, if required.
- Serve warm with crusty bread.