Sausage And Mushroom Recipe
Garlic oil, caramelized onion, mushroom, roasted butternut squash, spicy Italian sausage, VT goat cheese, fontina & arugula salad
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Ingredients
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Garlic Oil
Caramelized Onions
Sausage and Mushrooms
Roasted Butternut Squash
Salad
Method
Garlic Oil
- 1
Prepare Garlic Oil
Peel and finely chop the garlic cloves. In a small saucepan, combine the chopped garlic and olive oil. Heat over low heat for about 10-15 minutes, until the garlic is fragrant but not browned. Remove from heat and allow to cool, then strain the oil to remove the garlic bits.
Caramelized Onions
- 2
Caramelize the Onions
Slice the yellow onions thinly. In a large skillet, melt the butter over medium-low heat. Add the sliced onions and salt, and cook for about 20-30 minutes, stirring occasionally, until the onions are golden brown and caramelized.
Sausage and Mushrooms
- 3
Cook Sausage and Mushrooms
In the same skillet used for the onions, add the spicy Italian sausage. Cook over medium heat for about 5-7 minutes, breaking it apart with a spatula until it's browned and cooked through. Remove sausage and set aside. In the same skillet, add olive oil, and then add sliced mushrooms, salt, and black pepper. Sauté for about 5-7 minutes until the mushrooms are tender and browned.
Roasted Butternut Squash
- 4
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Peel and dice the butternut squash into small cubes. Toss the cubes with olive oil, salt, and black pepper. Spread them out evenly on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Salad
- 5
Assemble the Salad
In a large bowl, combine arugula, caramelized onions, cooked sausage, sautéed mushrooms, and roasted butternut squash. Crumble VT goat cheese and fontina cheese over the top. Drizzle with balsamic vinaigrette to taste. Toss gently to combine and serve immediately.