Sausage & Mushroom Recipe

Prepare ingredients

Remove sausage from casings and break into 1-inch pieces. Clean mushrooms with a damp towel and slice about 1/4" thick. Slice the onion thinly and mince the garlic. Measure out thyme, salt, pepper and red pepper flakes.

Brown the sausage

Heat a large skillet over medium-high heat. Add olive oil. When hot, add the sausage pieces and spread them into a single layer. Let brown without stirring for 2–3 minutes to develop color, then break up with a spoon and continue cooking until mostly cooked through, about 4–6 minutes. Remove sausage to a plate, leaving rendered fat in the skillet (wipe out excess fat if there's more than about 1 tbsp).

Sauté onion and mushrooms

Reduce heat to medium. Add butter to the skillet. When melted, add the sliced onion and a pinch of salt; cook, stirring occasionally, until the onion softens and begins to caramelize, about 6–8 minutes. Add the sliced mushrooms and spread them into an even layer. Cook undisturbed 3–4 minutes to brown, then stir and continue until mushrooms release their liquid and it mostly evaporates, about 5–7 more minutes.

Add garlic and seasonings

Stir in the minced garlic, thyme, red pepper flakes and tomato paste (if using). Cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Deglaze and combine

Pour the white wine or chicken broth into the pan to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the liquid simmer for 1–2 minutes to reduce slightly. Return the browned sausage to the skillet and stir to combine. Taste and season with salt and freshly ground black pepper. Simmer together for 2–3 minutes to meld flavors.

Stir in chopped parsley and a squeeze of lemon juice if using. Sprinkle grated Parmesan over the top and give a final stir. Adjust seasoning to taste.

Serve hot. This Sausage & Mushroom mixture works well over polenta, pasta, rice, or inside a toasted roll. Leftovers keep in the refrigerator for up to 3 days.