Oyster Mushrooms With Sausage Recipes

Steps:

• Cut off any tough ends of the mushroom stems and discard. Place mushrooms in a large bowl. Add olive oil, salt, and pepper. Stir until evenly combined. Let mushrooms sit to absorb the oil while the oven preheats.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Spread mushrooms out on the prepared baking sheet in one layer.
• Roast in the preheated oven for 12 minutes. Using tongs, flip mushrooms over and continue roasting to desired doneness, about 10 minutes more.

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.

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.

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.

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.