My kids are big sausage eaters. Although they are not mushroom eaters I saw this recipe and wanted to try it. The original recipe called for turkey sausage, which I didn't have. So I subsituted regular Italian sausage. I actually made this dish a couple of weeks ago, when the weather was still a bit chilly out. This was such a great warm, comfort food type of dish. I loved the combination of the earthy mushrooms mixed with the sweetness of the onions, and the saltiness of the swiss cheese. There was a little bit of prep work. And though the dish, once prepared has to cook for 30 minutes, it gave me enough time to put it in the oven and give the kids their showers. My daughter ate everything but the mushrooms, though she did try one. My son just ate the sausage...go figure!
Recipe adapted from Cooking Light, November 2011
Yield: 4 servings
2 (4-ounce) sweet Italian sausage links, casings removed
1 tablespoon butter
3 cups chopped onion
4 ounces sliced mushrooms
1 1/2 pounds red potatoes, coarsely chopped
1/2 teaspoon kosher salt
1/2 cup fat-free, lower-sodium chicken broth
3/4 cup (3 ounces) shredded Swiss cheese
1. Preheat oven to 400°.
2. Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain. Wipe pan with paper towels. Melt butter in pan. Add onion; sauté 4 minutes, stirring occasionally. Add mushrooms; sauté 6 minutes, stirring occasionally. Add potatoes and salt; sauté 5 minutes or until browned, stirring occasionally.
3. Stir in sausage and broth. Remove from heat. Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; top with cheese. Cover and bake at 400° for 30 minutes. Uncover and bake an additional 15 minutes or until golden.
Family Rating: 1 1/2 thumbs up.
I shared this recipe at:
Our Delightful Home
Mandy's Recipe Box
Tuesday at the Table