Sausage, Fennel and Wild Mushroom Sauté

I admit that if there was a high school yearbook for food, that this dish wouldn't exactly be voted "Most Attractive", but in my opinion it would certainly win most flavorful! 

The combo of pork, red pepper flakes and fresh fennel make this aromatic and slightly familiar; although, the presentation makes it unique. The flavors in this dish are even slightly reminiscent of stuffing on Thanksgiving. The sage, mushrooms and sausage remind me of my favorite stuffing recipe (find the recipe from my blog by clicking here).


2 pounds good quality spicy Italian sausage meat, out of the casing
2 1/2 pounds assorted wild mushrooms, cut into similar sizes
1 medium onion, minced
1 medium fennel bulb, minced
2 garlic cloves, minced
1 tbs. parsley, chopped
7 sage leaves, minced
1/4 cup red wine
olive oil as needed
crushed red pepper flakes

  1. Preheat the oven to 400
  2. In a large saute pan over medium heat, add olive oil and the sausage meat. Break it up by using a spoon until the pieces are small and ground. Cook until browned and cooked through (about 7-10 minutes). Using a spoon, transfer the sausage to a dish and set aside. 
  3. Meanwhile place the mushrooms in a baking dish. Toss evenly with olive oil, salt and pepper. Place the mushrooms in the oven and roast for about 15 minutes or until the mushrooms are golden brown. Stir occasionally if needed. Remove from the oven and set aside. 
  4. In the same sauté pan that you formerly cooked the sausage in, add a splash of olive, onion, fennel and garlic. Add the parsley and sage. Season with salt, pepper and crushed red pepper flakes. Cook until cooked through, slightly browned and caramelized (about 7-12 minutes). Add the wine to the pan. Return the mushrooms and sausage to the pan. Let the wine reduce (about 2-4 minutes). 

This would be good served with potatoes or bread. Make this a side or main dish. Even try different variations (for example add a can of tomatoes when you add the wine).

Happy Eatings 

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