Sausages With Mushrooms And Red Wine Recipes

MUSHROOMS AND SAUSAGE IN CREAMY WINE SAUCE

Steps:

• Preheat oven to 375°Line a large baking sheet with parchment paper or aluminum foil. Lay bacon strips in a single layer onto baking sheet, making sure not to overlap.Bake until crispy, 15 to 25 minutes.Drain on a paper towel-lined plate. Chop and set aside.
• In the large pan, melt the butter and add oil. Add the mushrooms and fry for 2-3 minutes to lightly brown mushrooms and release their juices (if any).
• Add sausage and continue cooking until sausage is slightly browned. Add in the garlic and stir it through for a minute, until fragrant.
• Pour in the wine and let reduce for 2 minutes, while occasionally stirring.
• Next pour in the cream and add thyme and parsley. Reduce heat down to low and simmer about 4 minutes. Add the mozzarella and parmesan cheeses.
• Add the chopped bacon to the pan. Season with salt and pepper to taste.
• Serve warm.

SAUSAGE STUFFED MUSHROOMS I

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Preheat oven to 325 degrees F (165 degrees C).
• Clean the mushrooms. Remove, chop and reserve the stems.
• In a medium bowl, gently mix the chopped mushroom stems, cream cheese and bread crumbs. Mix in the sausage and 1/4 cup red wine.
• Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and cover with the remaining red wine.
• Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.

SAUSAGE STUFFED MUSHROOMS WITH RED WINE

Steps:

• Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain and set aside.
• Preheat oven to 325 degrees.
• Clean the mushrooms. Remove, finely chop and reserve the stems. In a medium bowl, gently mix the mushroom stems, cream cheese and bread crumbs.
• Mix in the sausage and 1/4 cup of the red wine. Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and pour the remaining red wine around caps.
• Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.

SAUSAGES WITH MUSHROOMS AND RED WINE

Steps:

• Soak the porcini mushrooms in warm water to cover for at least 15 minutes. Meanwhile, prick the sausages all over with a fork and cook them in a large skillet in the oil until well-browned on all sides. Drain on paper towels when done.
• In a heavy casserole, saute the onion and the garlic in two tablespoons of butter until soft. Sprinkle on the flour and cook for a minute, stirring, without burning.
• Add the tomatoes, wine and chicken stock. Season to taste, cover and simmer for 15 minutes. Add the sausages and simmer another 15 minutes, or until you are sure they are cooked.
• Slice the mushrooms and saute them in the remaining butter in a separate skillet. Season with salt and pepper and add to the sausages. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. Correct seasonings and serve.

PENNE WITH SAUSAGE, MUSHROOMS AND RED WINE

Steps:

• Remove casing from sausage and crumble it. Cook in a medium skillet until browned and no trace of pink remains, 6-7 minutes. Transfer to plate lined with paper towels to drain.
• Cook penne as directed.
• Wipe skillet clean, return to medium heat and add oil. Saute the onions and garlic until the onions are translucent, about 5 minutes. Add the mushrooms, herbs if desired, salt and pepper and cook, stirring occasionally, until the mushrooms are lightly brown. Add the wine and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until reduced by a little more than half, about 10 minutes.
• Add tomatoes and some of their juice or the pasta sauce and simmer for 8-10 minutes. Add the reserved sausage and heat through. Taste and adjust seasoning accordingly.
• Drain the pasta and, if desired, return it to the pot, add the sauce and return to low heat for 2-3 minutes. Pass the cheese on the side.

WILD BOAR SAUSAGE WITH ONIONS, MUSHROOMS, AND HOMEMADE CHUTNEY

Steps:

• For the chutney: Heat 2 tablespoons butter in a small skillet over medium heat. Stir in the flour and cook, stirring frequently, for about 5 minutes. The roux should still be light colored; set aside. Chop the fruit medium fine in a food processor. Melt the butter in a saucepan over medium heat. Add the onion, celery, garlic and herbs, season with salt and cook until softened, about 3 to 5 minutes, stirring often. Add the fruit, vinegar, half of the port, clove, cinnamon, and nutmeg and simmer 10 to 15 minutes so all the flavors are extracted and mixed. Add the rest of the port and bring to a boil. Add the white wine and half of the honey. Reduce the heat and simmer for 10 minutes. Taste and adjust the flavor with more honey if needed. Add the roux, a little at a time, until the chutney is lightly thickened. Remove from the heat, cover, and let stand until cool. The chutney will keep in a wide-mouthed glass container in the refrigerator for 2 to 4 weeks.
• For the sausages: Heat the olive oil in a saute pan over medium heat. Add the sausages, onion, mushrooms, and herbs de Provence and season with salt. Cook for 6 to 8 minutes keeping the sausage in contact with the pan. Add the chutney and port and cook for 3 to 5 minutes, or until the sauce has reduced. Serve on a hot plate.

MUSHROOM SAUCE WITH RED WINE

Steps:

• Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
• Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
• Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.