Pork loin and sausage with mushrooms is a simple and tasty main course that my mom used to prepare, perfect for enjoying during the cold season. Tender pieces of pork meat, such as loin and sausage, in this case, I used the local variety with added Grana Padano cheese in the mixture, cooked in a pan with mushrooms. For the recipe, I used poplar mushrooms and champignons, but you can substitute them with your preferred ones, such as honey mushrooms, chanterelles, porcini, or cardoncelli. Perfect to serve with polenta or the classic mashed potatoes.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 7 oz champignon mushrooms
- 7 oz poplar mushrooms
- 3.5 oz sausage (local variety, with cheese)
- 2 slices pork loin
- 1 clove garlic (optional)
- to taste chopped parsley
- to taste extra virgin olive oil
- to taste coarse salt
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Knife
- Cutting Board
- Dish Towel
- Lid
- Skillet
- Pot
- Wooden Spoon
- Colander
Steps
To prepare the pork loin with sausage and mushrooms…
First, heat salted water in a pot to boil the poplar mushrooms. Meanwhile, take the fresh poplar mushrooms, cut off the base of the cluster and wash them under cold running water to remove any soil residues. When the water boils, throw in the poplar mushrooms and cook for 15 minutes.
While the poplar mushrooms are cooking, clean the champignon mushrooms as well, removing the end of the stem, and with a damp dish towel, wipe each one to remove soil residues and slice them.
In a skillet, pour the extra virgin olive oil and brown a whole peeled garlic clove (optional), when it turns golden, remove it and add the sliced champignon mushrooms. Cook them for about 10/15 minutes, covering with a lid to release their water.
Once the champignon mushrooms are cooked, uncover to allow the water to evaporate, add the sausage pieces without skin and brown them.
When the poplar mushrooms are also cooked, drain them well and add them to the skillet with the champignon mushrooms and sausage.
At this point, add the loin cut into pieces or strips and cook for a few more minutes, salt, pepper, and add chopped parsley to taste.
Serve the dish hot, on its own, or with polenta or mashed potatoes.
Notes
I preferred to boil the poplar mushrooms to make them more tender. Do not confuse with honey mushrooms, where boiling is mandatory to eliminate toxins.
Variations
You can substitute the cheese sausage with the classic one, or one flavored with fennel seeds or chili pepper, depending on your taste.
