This hearty one-pot sausage and porcini mushroom casserole is the perfect comforting meal for a chilly evening. Imagine tender Italian sausage mingling with earthy porcini mushrooms, all bathed in a rich, creamy sauce and nestled amongst fluffy pasta. This recipe offers a delightful balance of flavors and textures, making it a crowd-pleaser for both seasoned cooks and culinary novices. Forget complicated multi-step recipes; this dish simplifies your weeknight dinner routine without sacrificing taste or satisfaction. The intense umami notes of the porcini mushrooms elevate the simple sausage to a whole new level of deliciousness.
Forget takeout and embrace the warmth of homemade goodness. This easy-to-follow recipe requires minimal prep and cleanup, making it ideal for busy weeknights. With just one pot to wash, you’ll have more time to relax and enjoy the fruits of your labor. Ready to dive into the deliciousness? Let's get started with the step-by-step instructions!
Tools Needed
- Large pot with a lid
- Small bowl
- Saucer
Ingredients
- Dried porcini mushrooms
- Boiling water
- Oil
- Sausages
- Bacon or pancetta
- Onion
- Garlic
- Rosemary
- Fennel seeds
- Chili flakes
- Fresh mushrooms
- Wine
- Tomato puree
- Passata
- Stock
- Sun-dried tomatoes
- Bay leaves
- Chopped parsley
- Salt
- Pepper
- Polenta, pasta, or mashed potatoes
Step-by-Step Instructions
Step 1. Prepare Mushrooms and Brown Sausage
- Put dried porcini mushrooms in a small bowl and pour over boiling water to cover. Put a saucer on top to keep them submerged and let soak for at least 20 minutes.
- Heat oil in a large pot over medium-high heat. Add sausages and brown all over. Transfer to a plate.
- Add bacon or pancetta to the pot and fry until the fat is golden brown. Set aside with the sausages.
Step 2. Sauté Aromatics and Build the Sauce
- Add onion, garlic, rosemary, fennel seeds, and chili flakes to the pot. Fry over medium heat for 10-15 minutes until soft and slightly golden.
- Drain the mushrooms, reserving most of the liquid (except for a tablespoon or so). Add the mushrooms to the pot and fry for 3-4 minutes.
- Add wine to the casserole and bubble until most of it evaporates.
- Stir in tomato puree, passata, stock, reserved mushroom liquid, sun-dried tomatoes, bay leaves, and half the parsley.
Step 3. Simmer and Finish the Casserole
- Add the browned sausages and pancetta. Bring to a simmer, cover, and cook gently for 35-40 minutes until sausages are done and the sauce has reduced slightly.
- Remove and discard bay leaves. Taste and season with salt and pepper. Sprinkle with remaining parsley.
Step 4. Serve
- Serve with polenta, pasta, or mashed potatoes.
Read more: Comforting Italian White Bean & Sausage Stew Recipe
Tips
- You may need to brown the sausages in batches to avoid overcrowding the pan.
- Check the sauce consistency and take the lid off halfway through if you want to reduce it further.
Nutrition
- Calories: 600-800
- Fat: 40-60g
- Carbs: 50-70g
- Protein: 30-40g
FAQs
1. Can I substitute the porcini mushrooms with other types of mushrooms?
Yes! Cremini, shiitake, or even button mushrooms would work well. Just keep in mind the flavor profile will change slightly.
2. What kind of sausage is best for this recipe?
Italian sausage is traditional, but you can use any type you prefer. Mild or spicy Italian sausage both work well.
3. Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance and refrigerate it. Just add about 15 minutes to the baking time when you're ready to cook it.
This one-pot sausage and porcini mushroom casserole is a guaranteed crowd-pleaser, offering a delicious and satisfying meal with minimal effort. The rich flavors and comforting textures make it perfect for a cozy night in or a special occasion. Enjoy the simplicity and deliciousness of this easy, yet impressive, recipe!