Sausage And Mushroom Stew Recipes

SAUSAGE AND MUSHROOM STEW

Steps:

• In an ovenproof 5-qt. Dutch oven or baking dish, combine the first seven ingredients. Cover and bake at 350° for 1-1/4 hours. , Uncover and stir. Add the cabbage. Cover and bake 30 minutes longer or until vegetables are tender. Stir before serving.

KALE, SAUSAGE AND MUSHROOM STEW

Steps:

• Put olive oil in large deep skillet or casserole, and turn heat to medium-high; a minute later, add sausage and cook without stirring until well browned on one side, about 5 minutes. Meanwhile, chop kale stems into 1/2-inch lengths and shred leaves.
• Stir sausage and let it brown a bit more. Remove it with a slotted spoon (don't worry if it isn't cooked through). Cook mushrooms in remaining fat, stirring occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and keep warm.
• Add kale stems and cook, stirring frequently, until they begin to brown, in 3 or 4 minutes. Turn heat to medium and add garlic, paprika or chili flakes, kale leaves, salt and pepper; stir and cook about 1 minute. Return sausage to pan and add stock or water. Raise heat to high and cook about 5 minutes, stirring occasionally and scraping bottom of pan with wooden spoon. Add salt and pepper to taste, ladle stew into bowls and top with reserved mushrooms.

SAUSAGE, MUSHROOM, AND TOMATO STEW RECIPE - (4.6/5)

Steps:

• 1. Spray a large nonstick skillet with nonstick spray and wet over high heat. Add the sausages, mushrooms, and zucchini; cook, stirring until lightly browned, about 5 minutes. 2. Stir in all the remaining ingredients except the spinach and bring to a boil. Reduce the heat and simmer about 2 ninutes. Add the spinach, stirring gently until it wilts, about 1 minutes. Server over barley.