Mushroom Sausage Ragout Recipe
Ingredients
| Onion | 1 | |
| Garlic powder | 1/4 Teaspoon, 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- 1/2 pound, cut into 1/2 inch dices | ||
| Tomatoes- 2 cups (one 1-pound can), drained | ||
| Rice | 1 Cup (16 tbs), uncooked | |
| Lettuce- 1 small head, shredded | ||
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Cayenne | 1 Dash | |
| Meat Stock or Bouillon- 2 1/2 cups | ||
| Frozen peas package | 1 | |
| Pimientos | 1 , diced | |
| Dried Currants or White Raisins- 1/4 cup, soaked in hot water (optional) | ||
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.
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.
Chef
