Wednesday, April 12, 2017

Mushroom and Sausage Stir Fry

The other day, one of my coworkers was complaining about how much she doesn't like mushrooms so I was inspired to make a mushroom centered stir fry. I promise it was nothing personal. I wanted to make this dish healthy so I decided to cook with chicken sausage for the protein.

One of the things I love about cooking with chicken sausage is that it tends to come in a wide variety of creative flavors. It makes it fun and easy to create some very flavorful combinations. While this recipe calls for a specific flavor of sausage, any savory chicken sausage should do the trick.

Prep time: 20 min
Cook time: 20 min


3 tbsp olive oil
¼ cup sliced maitake mushrooms
5 oz sliced shiitake mushrooms
8 oz sliced baby bella mushrooms
1 lb. garlic and herb chicken sausage
½ c chicken stock
1 tbsp worcestershire sauce
½ tsp rubbed sage
½ tsp dried thyme leaves
½ tsp salt
½ cup chopped scallion greens


In a nonstick or cast iron skillet, heat the oil over medium high heat until it shimmers. Once the oil is hot, add the maitake mushrooms. Saute, stirring frequently, until the mushrooms start to brown around the edges. Add the rest of the mushrooms and cook, stirring constantly until they're browned as well before adding the sausage.

Saute the sausage until cooked through then deglaze the pan with the stock. Make sure you scrape any stuck on bits off the bottom, you don't want to give up on those flavors. Bring to a simmer and add the worcestershire sauce, sage, thyme, and salt and reduce to till the sauce thickens.

Remove from the heat and stir in the scallions before serving with rice, pasta, or quinoa. Enjoy!

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