Beatriz, author of To Be Gourmet , brings us a dish that you can make in your precious cocotte: a recipe for sausage with mushrooms that you will love, and that there is no better time to enjoy it.

One of the things that make me look forward to autumn, in addition to the walks among the ocher and reddish tones of the trees, and the reunion with the mushrooms that we love at home, is that my Le Creuset Cocotte regains its leading role in the kitchen.

Anyone who has cooked with these absolutely marvelous pans is well aware of their innumerable advantages; the meats are more tender and the flavors are like before, something that cannot be explained if it has not been tried.

Now we have to take advantage of the variety of mushrooms that we can find in the market and there are many recipes that we can prepare from them, like this one with sausage and purple potato with which they pair perfectly.

Le Creuset round pan , Pallarès razor and Tokyo Design Textured plates

Ingredients

  • 250gr of white sausage
  • 300g of mushrooms, trumpets of death, chanterelles and oyster mushroom
  • 1 purple potato (optional)
  • a purple onion
  • 75ml sweet white wine, such as Late Harvest Royal Tokaji
  • a few sprigs of thyme
  • an hour of laurel
  • extra virgin olive oil
  • Salt and pepper

Preparation

  1. Remove the skin from the sausage and cut it into small pieces.
  2. Chop the onion very finely (the chop-chop is always helpful for this)
  3. We put a jet of oil to heat in our Cocotte .
  4. Add the sausage, mark it so that it is golden, and reserve it.
  5. Sauté the onion over low heat for about fifteen minutes with the Cocotte covered.
  6. Add the sweet wine , raise the heat a little and let the alcohol evaporate for about five minutes.
  7. Meanwhile, we clean the mushrooms (without water) with kitchen paper and the tip of a knife and cut them into pieces (I used the Opinel vegetable knife , which will help you both clean them by scraping them and cutting them in no time ).
  8. Add the mushrooms, thyme and bay leaf and season with salt and pepper.
  9. Sauté for about ten minutes and add the sausage.
  10. Cover and leave another five minutes over very low heat.
  11. Cut the purple potato into cubes, fry it and add it to the above and stir
  12. Before serving, let it rest with the heat off so that the flavors blend. It will keep the heat perfectly for a few minutes.

A succulent and comforting dish, ideal for this time of year when traditional stews and dishes with a taste of home begin to be craved again.

Beatrice.

Comments

Berta said:

Que tamaño de cocotte se esta usando para la receta?

Pere said:

Pochar la ceba 15 minuts amb la cocotte tapada? No queda ceba bullida? No ho sé, pregunto.

Claudia said:

Hola Josep, lamento que la receta no te haya gustado, y espero que las futuras sean más de tu agrado. Un saludo!

josep said:

com moltes receptes vostres aquesta s una que no serveix per res.

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