Cheesy Sausage Patties On Roasted Field Mushrooms Food

CHICKEN SAUSAGE PATTIES

Steps:

• Heat a small nonstick skillet over medium heat. Add butter and melt. Add apples and onions and season with a little salt, pepper and fennel seeds. Gently saute the mixture 5 minutes to soften and remove from heat to cool.
• Heat a griddle pan or large nonstick skillet over medium-high heat.
• Place chicken in a bowl and season with salt and pepper, poultry seasoning, allspice, paprika and a healthy drizzle of extra-virgin olive oil. Add in the apples, onions and fennel and mix the sausage. Score meat into 4 sections and form 3 small, thin patties from each section, 2 1/2 inches across, 12 small patties total. Cook patties 3 to 4 minutes on each side and serve warm.

MUSHROOM VEGGIE PATTIES

Steps:

• Line a sheet pan with paper towels and set aside.
• Place the mushroom caps and stems in the bowl of a food processor and process, scraping down the sides, until the mushrooms are finely minced into something of a paste, almost resembling ground meat. (You can also mince as finely as possible with a knife.)
• Transfer the minced mushrooms to a large bowl. Add the parsley, garlic, salt, turmeric, oregano and pepper, and stir to combine. Add the flour and stir to combine. Beat in the eggs one at a time, stirring until the eggs are well combined and the batter has the consistency of loose yogurt.
• In a large pan with a lid, heat the oil over medium-high. Reduce the heat to medium, and dip two spoons in the hot oil so they're slightly greased up. Using the spoons, drop two tablespoons of batter into the oil to make one patty. With the back of a spoon, even out and shape the patty into an oval as best as you can. Repeat with as many patties as you have room for in the pan. Cover and cook the patties on one side until you see the edges setting and crisping up, about 5 minutes. (You should hear sizzling sounds.) Very carefully lift the lid so you don't get splattered, and use a spatula and spoon to flip the patties. Cover and cook until the other side is golden brown and the patties are cooked through, about 5 minutes.
• Transfer to the prepared sheet pan and repeat with any remaining batter, adding more oil if needed.
• Serve the mushroom patties hot or at room temperature with trimmings.

CHEESY SAUSAGE PASTA

Steps:

• Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Stir in the shell pasta, and return to a boil. Cook, stirring occasionally, until cooked through but still firm to the bite, about 13 minutes. Drain well.
• While the pasta is cooking, heat the vegetable oil in a large skillet over medium-high heat. Cook onion, orange pepper, and garlic in oil until tender, about 5 minutes. Stir the crumbled Italian sausage into the vegetables in the skillet; cook and stir until meat is browned and cooked through, about 8 minutes. Stir in the undrained tomatoes and the heavy cream. Turn the heat to medium-low, and allow the sauce to cook until thick, about 5 additional minutes.
• Mix pasta with the sausage cream sauce, stir in the Parmesan cheese, and serve. Garnish with chopped fresh parsley.

CHICKEN SAUSAGE PATTIES

Steps:

• In a nonstick skillet, saute onion in 3/4 teaspoon oil until crisp-tender. Add apple; cook until tender, about 5 minutes. Let stand until cool enough to handle. Stir in seasonings. Crumble chicken over apple mixture and mix well. Shape into four 1/2-in.-thick patties., In a skillet, cook patties in remaining oil over medium heat or until juices run clear.

SHEET-PAN SAUSAGES AND MUSHROOMS WITH ARUGULA AND CROUTONS

Steps:

• Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.
• Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.
• When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.
• Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.

CHEESY SAUSAGE CAKES ON ROASTED FIELD MUSHROOMS

Steps:

• Preheat the oven to 200C/390F/Gas 6.
• Place the mushrooms on a roasting tray, drizzle with the olive oil and season.
• Cook in the oven for 15 minutes then reduce the temperature to 140C/285F/Gas 4. Cook at this temperature for about one-and-a-half hours. Remove from the oven and drain well. Put to one side. Turn the oven up to 180C/355F/Gas 5.
• Meanwhile, to make the sausage cakes, take the sausage meat out of the sausage skins and put into a bowl. Discard the skins.
• Add the rest of the ingredients and mix well. Mould into four even-sized cakes.
• Heat a little olive oil in a frying pan and fry the sausage cakes for a few minutes on each side, or until nicely browned.
• Transfer to a baking tray and cook in the oven for about 20 minutes, or until cooked through.
• Just before they're finished cooking, return four of the roast mushrooms to the oven to reheat.
• Cut the remaining six roast mushrooms into strips and fry gently in the butter. Season and stir in the chives.
• Spoon the mushroom strips onto the centre of four serving plates. Top with one whole mushroom, a sausage cake and a fried egg.

CHEESY AUTUMN MUSHROOMS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Arrange the mushrooms on a baking tray. Scatter over the cheese, walnuts, thyme sprigs and butter. You can do up to this stage a day in advance.
• Pop in the oven and cook for 10 mins until the cheese is melted and the mushrooms are softened. Arrange some rocket leaves on plates and place the mushrooms on top.

CHEESY SAUSAGE PATTIES ON ROASTED FIELD MUSHROOMS

Steps:

• Preheat the oven to 400°F.
• Place the mushrooms on a roasting tray, drizzle with the olive oil and season.
• Cook in the oven for 15 minutes then reduce the temperature to 350°F
• Cook at this temperature for about one-and-a-half hours. Remove from the oven and drain well. Put to one side.
• Turn the oven up to 375°F Meanwhile, to make the sausage patties, take the sausage meat out of the sausage skins and put into a bowl. Discard the skins.
• Add the rest of the ingredients and mix well. Mould into four even-sized cakes.
• Heat a little olive oil in a frying pan and fry the sausage cakes for a few minutes on each side, or until nicely browned.
• Transfer to a baking tray and cook in the oven for about 20 minutes, or until cooked through.
• Just before they're finished cooking, return four of the roast mushrooms to the oven to reheat.
• Cut the remaining six roast mushrooms into strips and fry gently in the butter. Season and stir in the chives.
• Spoon the mushroom strips onto the centre of four serving plates. Top with one whole mushroom, a sausage cake and a fried egg.