Best 5 Grilled Wild Mushroom Sausage Recipes

SAUTEED WILD MUSHROOMS

Steps:

• Heat oil in large skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and cook 3 to 5 minutes, until tender. Stir in thyme and cook 1 minute to heat through. Season with salt and black pepper.

ONE-POT SAUSAGE & MUSHROOM WILD RICE

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring frequently, until cooked through. Drain, and set aside.
• Clean out Dutch oven; melt 2 tablespoons of the butter over medium heat. Add onions and thyme; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add remaining 2 tablespoons butter, and stir to melt; stir in mushrooms and celery. Increase heat to medium-high; cook 4 to 5 minutes, stirring occasionally, until mushrooms release juices and then brown.
• Stir in wine; simmer 3 to 4 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, stir in sausage, broth and whipping cream; stir in wild rice. Heat to boiling over high heat; cover, and cook over medium-low heat 1 hour to 1 hour 10 minutes, without stirring, until rice is tender. Top with parsley and walnuts.

WILD BOAR SAUSAGE WITH ONIONS, MUSHROOMS, AND HOMEMADE CHUTNEY

Steps:

• For the chutney: Heat 2 tablespoons butter in a small skillet over medium heat. Stir in the flour and cook, stirring frequently, for about 5 minutes. The roux should still be light colored; set aside. Chop the fruit medium fine in a food processor. Melt the butter in a saucepan over medium heat. Add the onion, celery, garlic and herbs, season with salt and cook until softened, about 3 to 5 minutes, stirring often. Add the fruit, vinegar, half of the port, clove, cinnamon, and nutmeg and simmer 10 to 15 minutes so all the flavors are extracted and mixed. Add the rest of the port and bring to a boil. Add the white wine and half of the honey. Reduce the heat and simmer for 10 minutes. Taste and adjust the flavor with more honey if needed. Add the roux, a little at a time, until the chutney is lightly thickened. Remove from the heat, cover, and let stand until cool. The chutney will keep in a wide-mouthed glass container in the refrigerator for 2 to 4 weeks.
• For the sausages: Heat the olive oil in a saute pan over medium heat. Add the sausages, onion, mushrooms, and herbs de Provence and season with salt. Cook for 6 to 8 minutes keeping the sausage in contact with the pan. Add the chutney and port and cook for 3 to 5 minutes, or until the sauce has reduced. Serve on a hot plate.

SKILLET STUFFING WITH ITALIAN SAUSAGE AND WILD MUSHROOMS

Steps:

• Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, about 10 minutes. Let cool. Reduce oven temperature to 375°F.
• Meanwhile, heat 1 Tbsp. oil in a 12" cast-iron skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes. Add onion, mushrooms, and sage and cook, stirring occasionally, until well browned, 8-10 minutes. Add wine and cook, stirring occasionally, until reduced by half. Let cool slightly.
• Whisk eggs, broth, cheese, mustard, salt, and pepper in a large bowl. Add sausage mixture, reserving skillet, and bread and toss to combine. Let sit 5 minutes, toss again, then pack back into skillet.
• Bake stuffing until lightly browned on top and cooked through, about 20 minutes.

WILD MUSHROOM SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.