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Mushrooms with Ale and Lamb Sausage

It’s certainly coming up on fall and winter once reduced-ale dishes are starting to make an appearance.  I’m not sure what to call this dish, and when I started, like many dishes I make, I had a slightly different intention for it.  It was meant to be a stand-alone side – something you could eat next to a piece of chicken or pork (you could actually eat this on top of pork or chicken, and it’d be great).

My first go at this dish was part of the dinner I made after spending a morning at Borough Market.  It’s not that I was unsatisfied with the first rendition, but it changed because when I’m cooking there is always a better way to do something.  Whether better or not, this turned out different.  It’s got serious flavor, so don’t serve it to a shy eater.  After having cooked and eaten it twice, I do think that although I have the mushroom mix spread on toasted ciabatta bread here, it’d be even better on top of some creamy polenta, or on chicken or pork like I mentioned above.  Do whatever you want with it, just enjoy.


-3 cups coarsely chopped shitake and oyster mushrooms

-2 links lamb sausage

-2 leeks, sliced

-8 oz dark beer

-2 T flour

-1/8 cup balsamic vinegar

-1/4 cup beef broth

-salt and black pepper

-fresh sage

Total time:  30 minutes

Serves:  3-4

To start, remove the casing from the sausage.  Heat a tablespoon of olive oil in a large, heavy skillet and add the sausage in 1 inch pieces.  Allow to brown, the add the chopped mushrooms and cook 3-4 minutes, stirring occasionally.  Once cooked, remove from heat and set on a plate.

Add additional olive oil to the pan, heat over medium high, and add the leeks.  Season with salt and pepper and cook 4-5 minutes.  Stir in 2 tablespoons of flour until evenly mixed.  Add the beer, broth, and balsamic and bring to a simmer.  Allow to cook down until mostly reduced, then return the mushrooms and sausage to skillet and stir to combine.  Top with chopped fresh sage.

Serve over toasted bread, polenta, chicken or pork.





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Recipe ID: 1914

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