If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Serves 6 as a topping or side dish
- 3/4 pound (12 oz) lamb sausage
- 3/4 pound oyster mushrooms
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 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).
- 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.
- 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…
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer