Sausages with Mushies, 2 Ways

mushies with sausages-4 mushies with sausages-3

Sausages with Mushies, 2 Ways

From Stonesoup

To demonstrate how you can ‘tweak’ a basic meal to keep everyone happy, I’ve included 2 different ‘ways’ or options for serving.

To the vegetarians I’d serve more of the mushrooms and pop everything on a bed of baby spinach or other leaves. To keep a carnivore friend happy I’d give them the larger share of the sausages and less mushrooms and toss in a can of butter beans or chickpeas to serve.

If I were cooking for a vegetarian and a carnivore I’d cook the mushrooms and sausages separately and then serve the beans and mushrooms and spinach for the vego option. And serve the sausages with the beans and mushies for the carnivore.

Enough for: 2
Takes: 20 minutes

4 tablespoons butter
4 sausages
4 large field mushrooms, sliced
4 sprigs thyme
2 large handfuls baby spinach OR 1 can butter beans (drained)

1. Heat half the butter on a medium high heat in a large frying pan. Remove sausage casings and crumble the sausage meat into the pan.

2. Cook, stirring and breaking up any large chunks of sausage meat for a few minutes or until sausage meat is starting to brown.

3. Add the remaining butter, mushrooms and thyme. Continue to cook, stirring every now and then until the mushrooms are tender and brown and the sausage meat is all cooked through.

4. Taste and season. Serve on a bed of the baby spinach, if using OR add the butter beans, if using, to the pan and cook for another few minutes or until heated through.

Variations

gluten-free – make sure your sausages are gluten-free or replace with ground (minced) beef or pork (about 450g / 1lb).

breakfast / higher protein – serve with a poached egg on top.

vegan – replace butter with olive oil and replace sausages with cooked lentils (about 450g / 1lb). Make sure you’re generous with the oil and you may like to splash in some sherry or other vinegar to add freshness to the lentils. The cooked lentils can be added after the mushrooms are cooked and just heated through.

vegetarian – replace sausages with lentils as per the vegan recipe. Use the butter. Or you could just double the mushies and serve with soft cheese like ricotta or a poached egg.

paleo – serve with the spinach not the butter beans and use olive oil instead of butter.

different greens – any washed salad leaves will work here. Or you could try wilted greens such as kale, collards, spinach or chard. Also lovely on top of a bed of steamed broccoli or broccolini.

different carbs / carb lovers / more substantial – I’ve used canned beans because they’re super quick and relatively healthy. But you could serve on hot buttered toast, a bed of mashed potatoes, with cooked pasta or couscous or even steamed rice.

too dry – add in another good hunk of butter… don’t be shy 🙂

Waste Avoidance Strategy

butter – keeps in the pantry for months.

sausages – freeze.

mushrooms – keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked.

thyme – will keep in the fridge for weeks or can be frozen really easily.

baby spinach – can be frozen but better to use for another meal.

butter beans – pantry.

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