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Mushroom Sausage Ragout

Ingredients
  Chopped onion 1
  Garlic/Garlic powder- 1/4 teaspoon 1 Clove (5 gm), crushed
  Butter 1 Tablespoon
  Mushrooms 1⁄2 Pound, sliced
  Sweet italian sausage 1⁄2 Pound, cut into 1/2 inch dices
  Fresh pork sausage links in casing 1⁄2 Pound, cut into 1/2 inch dices
  Canned tomatoes 1 Pound, drained (1 Can, 2 Cups)
  Uncooked rice 1 Cup (16 tbs)
  Lettuce head 1 Small, shredded
  Salt 1 Teaspoon
  Pepper 1 Dash
  Cayenne 1 Dash
  Bouillon/Meat stock 2 1⁄2 Cup (40 tbs)
  Frozen peas 10 1⁄2 Ounce, cooked (Use 1 Package)
  Pimientos 2 , diced
  Dried currants/White raisins 1⁄4 Cup (4 tbs), soaked in hot water
Directions

GETTING READY
1) Preheat the oven to 425°F.

MAKING
2) In a casserole heat butter and sauté onion and garlic for 5 minutes or until limp.
3) Stir in the mushrooms and sausages, cook for a 4 minutes.
4) Add in the tomatoes and rice in the onion mixture and stir together.
6) Mix in the lettuce, seasonings and hot stock.
7) Stir to combine, bring to a boil and cover.
8) Bake in oven for 30 minutes.

FINALIZING
9) Uncover, stir and simmer for 10 minutes, or until rice is cooked.
10) Add in the in peas, pimientos and currants and stir well.

SERVING
11) Serve hot with chopped parsley if desired.

TIPS
You can use tomato liquid or liquid from peas as part of stock.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Sausage
Interest: 
Everyday, Healthy
Cook Time: 
55 Minutes
Servings: 
8

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