Oyster Mushrooms With Sausage Recipes

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PENNE W/ SPICY SAUSAGE, OYSTER MUSHROOMS, BASIL AND TOMATOES



Penne W/ Spicy Sausage, Oyster Mushrooms, Basil and Tomatoes image

This recipe comes from a famous Vancouver restaurant chef/owner Ken Bogas. Alot of the prep work can be done ahead of time.

Provided by Abby Girl

Categories     Penne

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

4 hot Italian sausages
796 ml Italian tomatoes, undrained
4 tablespoons olive oil, divided
1/2 cup basil, coarsely chopped (loosely packed)
1 small onion, chopped
4 large garlic, chopped fine
2 tablespoons carrots, finely trated
salt and pepper
2 cups oyster mushrooms, sliced
3/4 lb penne pasta (about 5 cups)
parmesan cheese, grated

Steps:

  • Simmer sausages in water for about 5 minutes or until just cooked; let cool. Coarsely chop tomatoes on food processor.
  • In large skillet, heat 2 T olive oil. Add basil, onion, garlic and carrots; saute until soft. Season with salt and pepper. Add tomatoes and simmer for about 30 minutes.
  • Cut sausages diagonally into thin slices. In small skillet, saute sausages in remaining 2 T olive oil until lightly browned. (make sure that the oil is very hot or the sausage will fall apart) Add mushrooms and saute until tender. Add mushrooms and sausages to tomato sauce; simmer 5 minutes.
  • Cook pasta in large amount of boiling salted water until tender; drain and return to saucepan. Add sauce and toss. Serve with parmesan cheese.

Nutrition Facts : Calories 857.5, Fat 51, SaturatedFat 14.9, Cholesterol 85.9, Sodium 840.3, Carbohydrate 77.8, Fiber 11.8, Sugar 4.9, Protein 24.3

SAUTéED OYSTER MUSHROOMS



Sautéed Oyster Mushrooms image

Provided by Lillian Chou

Categories     Mushroom     Side     Sauté     Vegetarian     Quick & Easy     Vinegar     Healthy     Vegan     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (as part of a korean meal) servings

Number Of Ingredients 3

1 tablespoon vegetable oil
1 pound small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed
2 teaspoons cider vinegar

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2 teaspoon salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.

OYSTER SAUSAGES



Oyster Sausages image

The sausages were often served for breakfast with scrambled eggs.

Provided by Marian Burros

Categories     dinner, appetizer, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 cups minced raw oysters
3/4 cup chopped beef suet
2 cups fresh white bread crumbs
1 1/2 teaspoons lemon juice
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon freshly ground black pepper
Salt to taste
2 tablespoons butter
1 tablespoon oil

Steps:

  • Combine all the ingredients but butter and oil and mix well. Using sausage stuffer, stuff into casing, making each sausage about 5 inches long. Twist and tie.
  • Prick with fork and poach in salted water 10 to 15 minutes, until firm. To serve, brown quickly on both sides in butter and oil.

Nutrition Facts : @context http, Calories 742, UnsaturatedFat 23 grams, Carbohydrate 44 grams, Fat 55 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 28 grams, Sodium 542 milligrams, Sugar 3 grams, TransFat 0 grams

OYSTER MUSHROOMS WITH SAUSAGE



Oyster Mushrooms with Sausage image

Number Of Ingredients 8

1 pound oyster mushrooms
2 tablespoons olive oil
2 cloves garlic, finely chopped
2 shallots, finely chopped
8 ounces Italian sweet pork sausages, casings removed
salt
pinch of crushed red pepper
1 cup fresh tomato, peeled, seeded, and chopped

Steps:

  • 1 Wipe the mushrooms with dampened paper towels. Tear the mushrooms into thin strips along the gills. 2 Pour the oil into a large skillet. Add the garlic and shallots and cook until softened, about 2 minutes. Stir in the sausage and cook, stirring frequently, until browned. 3 Add mushrooms, salt to taste, and crushed red pepper and stir well. Add the tomatoes and 1/4 cup of water. Bring to a simmer. 4 Turn the heat to low and cover the pan. Cook, stirring occasionally, 30 minutes or until the sausage is tender and the sauce is thickened. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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