This lovely pan fry provides a spicy sausage and earthy mushroom mix combined with onion, toasted cumin, and rich mascarpone, is so unsuspectingly good! I was inspired to create a quick dinner, that provided an even balance of flavor. What really provides a small amount of texture and distinct flavor to this dish is the toasted cumin.
Cumin is a leafy plant that grows low in the ground in China, India, and the middle east, and Mediterranean regions. Under subject of much medical research, there are a good amount of health benefits to including this spice in your diet. Positive health benefits include antioxidants, anticancer properties, helps control blood sugar, fights bacteria and parasites, anti-inflammatory effect, aids in weight loss, boost memory and aids in IBS symptoms including: digestive spasms, nausea, and bloating. Definitely a win-win in my book! If you typically struggle with lactose issues, please note marscapone typically has less lactose than most cheese varieties, however you can substitute it with coconut milk whisked with a dash of flour (to thicken).
*Pair this dinner with a Cabernet Sauvignon or Merlot.
Sausage and Shiitake Mushroom pan fry provided by #cookingwkara
Savory with a hint of spice, perfectly balanced combination.
Sausage and Mushroom Mix
Ingredients:
Pan Fry:
>1/2 pound of Italian sausage links (casing removed)
>1/2 pound of chicken sausage links (casking removed)
>5 basil leaves chopped
>1 yellow onion chopped
>1 pound of shiitake mushrooms
>2 green onions chopped
>2 tablespoons of extra virgin olive oils
>2 tablespoon of fresh ground pepper and salt
>1/2 teaspoon of cumin
>1 teaspoon of ground ginger
>1/2 carton of an 8 oz mascarpone cheese (4 oz- I used #Belgioioso brand)
>1/4 cup of dry bread crumbs
>dash of Parmesan cheese
General directions:
1) First, in a mixing bowl remove casing of Italian sausages and chicken sausages. Add Salt and pepper, ginger and place to the side.
2) Chop 1 onion into small diced pieces. Preheat non-stick pan with olive oil and then add the onions on medium heat. Add cumin to the pan too. Continue to cook until onions are lightly brown.
3) Chop mushrooms (if they did not come pre-chopped), then add to the pan to brown for 2 minutes.
4) Next, add the add the meat to the pan. Chop fresh basil and then add remaining seasonings ground pepper and salt, dash of more ground ginger, and a teaspoon of olive oil.
5) Cook the meat and mix ingredients thoroughly in pan (med-high heat). Continue to cook meat until fully browned on both sides. This can be about 8-12 minutes, depending on your burner heat.
6) Once the meat is fully cooked, last scoop in mascarpone cheese into the pan and melt, mix throughout and coat mix evenly. Melts in about 2 minutes. Take off the burner right away
7) Now that the Sausage and Mushroom mixture is complete, place on top of your favorite base. I recommend adding this lovely mix either on top of a salad or rice! Photographed on top of white rice with green onion. Don't forget to add a dash of fresh grated Parmesan cheese! Brought to you by #cookingwkara
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