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Serves
6 as a topping or side dish
Author Notes
This recipe came about as a total accident. I threw some lamb sausage and oyster mushrooms in a pan, not expecting much. I didn't realize that oyster mushrooms, unlike some others, will turn golden and crisp with enough time in a pan. They soaked up the gamey juices of the sausage, which tasted amazing against the oystery flavor of the mushrooms themselves. I've made this a lot since then; it's perfect for about a thousand uses. I've mixed it into pesto pasta, topped polenta with it, and tossed it with salad greens; I imagine it would also be delicious alongside scrambled eggs, or piled on garlicky toast as a kind of meaty bruschetta. —ieatthepeach
Ingredients
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3/4 pound
(12 oz) lamb sausage
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3/4 pound
oyster mushrooms
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1 tablespoon
olive oil
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Salt and freshly ground black pepper to taste
Directions
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Remove the lamb sausage from the casing and cut into bite-size pieces. Wipe the oyster mushrooms clean with a damp towel, and cut them into bite-size pieces (if they’re not already small).
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Heat olive oil over medium-low heat in a frying pan or skillet. Add sausage and cook, stirring, for about 5 minutes, until the sausage is firm and the pan is full of meaty juices. Increase heat to medium-high and add mushrooms and a pinch of salt. Cook, stirring occasionally, until all the juices in the pan have been absorbed and the mushrooms are golden and crisp, about 10-15 minutes.
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Remove from heat and season with salt and pepper to taste. Serve warm on top of pasta, polenta, couscous, scrambled eggs, salad greens, toasty bread…
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