Sausage, peppers, and mushrooms in a skillet: a crispy and flavorful feast of flavors! A simple and quick main course to prepare, perfect for a family dinner or with friends. The combination of sausage, peppers, olives, and cherry tomatoes creates an irresistible mix of flavors that will conquer you at the first bite. For this recipe, you can use the typical sausage from your region, whether it’s Lucanica, Norcia, Bra, Calabrese or any other variety. The choice of sausage will give a personal and unique touch to your dish. For the peppers, choose fresh and meaty ones, red, green, or yellow, depending on your taste. Pan cooking will make them crispy and flavorful. As for black or green olives, pitted or not, they will add a touch of saltiness to the dish, while cherry tomatoes, fresh or peeled, will add a touch of freshness and acidity. In just a few minutes, you will bring to the table a complete and tasty dish, perfect to accompany a good glass of wine. What are you waiting for? Get cooking and try this recipe!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, All Seasons
- Energy 483.65 (Kcal)
- Carbohydrates 9.63 (g) of which sugars 7.04 (g)
- Proteins 36.20 (g)
- Fat 33.95 (g) of which saturated 0.79 (g)of which unsaturated 1.68 (g)
- Fibers 2.00 (g)
- Sodium 557.15 (mg)
Indicative values for a portion of 292 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz Calabria sausages
- 5 oz honey mushrooms
- 3.5 oz Pleurotus mushrooms
- 3.5 oz baked black olives
- 3.5 oz green olives
- 1 Tropea red onion
- 4 peppers, red and yellow, raw
- 1 clove garlic
- to taste extra virgin olive oil
- Half glass dry white wine
- 2 g salt
- 1 pinch black pepper
Tools
- 1 Skillet
Steps
To prepare sausage, peppers, and mushrooms in a skillet, I started by cleaning and slicing the tomatoes into slices 0.4 inches wide. Then I sliced the onion into rings and halved the cherry tomatoes. If the cherry tomatoes are larger, you can cut them into quarters instead of halves.
I sautéed the garlic, previously crushed with a garlic press, in plenty of extra virgin olive oil. To flavor the oil, I also added some crushed pitted olives.
Next, I added the onion, roughly sliced into rings for those who prefer it crunchier and more flavorful. I sautéed it for just a couple of minutes, flavoring it with the oil, garlic, and crushed olives.
We continue by adding the peppers, sliced into strips or diced according to your preference. After sautéing them for a few minutes with the onion, oil, and olives, we deglaze with half a glass of white wine. At this point, adjust with salt and freshly ground black pepper.
After evaporating the wine’s alcohol content, we add the cherry tomatoes. These will not only give the dish the right consistency thanks to the water they release but will also enrich it with flavor with their tangy taste.
At the same time, add the olives of your choice, with or without pits. Personally, I opt for baked olives with pits for personal taste. Choose the ones you like best and cook everything for about twenty minutes with the lid on until the water has reduced.
Now it’s time to add the mushrooms and sausage. Cut the sausage into chunks and add it with the mushrooms to the skillet. Cook everything until the sausage is well browned. If you love mushrooms and want to enhance their flavor, use different varieties. In this recipe, I used honey mushrooms, chanterelles, and pleurotus mushrooms, but you can choose based on your taste and seasonal availability.
A few minutes before turning off the heat, we can add a touch of herbs to our liking. We can choose from oregano, fresh basil, or mint if available.
Finally, when the sausage is cooked and well browned, turn off the heat and let everything rest for about ten minutes. This allows the flavors of all the ingredients to blend and enhance each other. Sausage, peppers, and mushrooms in a skillet: crispy and flavorful!
Enjoy from DadCook!
How to Store Sausage, Peppers, and Mushrooms in a Skillet:
Here are some tips for storing sausage, peppers, and mushrooms in a skillet: Let the dish cool completely before storing it. Use an airtight container or a glass jar to store the dish, and make sure the container is well sealed to prevent the food from drying out or losing flavor. You can keep the dish in the refrigerator for 2-3 days. If you want to store it for a longer period, you can freeze it for up to 3 months. If you’ve frozen the dish, thaw it in the refrigerator overnight before consuming it. Do not thaw food at room temperature, as this could promote bacterial growth. You can reheat the dish in a skillet over medium heat, adding a drizzle of extra virgin olive oil. You can also reheat it in the oven at 350°F for about 15 minutes.
Here are some tips for storing sausage, peppers, and mushrooms in a skillet: Let the dish cool completely before storing it. Use an airtight container or a glass jar to store the dish, and make sure the container is well sealed to prevent the food from drying out or losing flavor. You can keep the dish in the refrigerator for 2-3 days. If you want to store it for a longer period, you can freeze it for up to 3 months. If you’ve frozen the dish, thaw it in the refrigerator overnight before consuming it. Do not thaw food at room temperature, as this could promote bacterial growth. You can reheat the dish in a skillet over medium heat, adding a drizzle of extra virgin olive oil. You can also reheat it in the oven at 350°F for about 15 minutes.
Wine Pairings:
Wine to pair with sausage, peppers, and mushrooms in a skillet: The choice of wine depends on various factors, including the type of sausage, the cooking of the peppers and mushrooms, and personal taste. Here are some suggestions: If the sausage is spicy, a fresh and aromatic white wine such as Vermentino or Sauvignon Blanc. A light and fruity red wine like Pinot Noir or Sangiovese. If the sausage is sweet or spicy: A structured and complex white wine like Chardonnay or Viognier. A soft and velvety red wine like Barolo or Barbaresco. A sweet white wine like Moscato d’Asti or Gewürztraminer. In general, it is advisable to avoid wines that are too tannic or overly robust, as they may overshadow the flavor of the dish. Here are some specific examples of wines to pair with sausage, peppers, and mushrooms in a skillet:
Vermentino di Gallura, Sauvignon Blanc from Friuli Venezia Giulia, Pinot Noir from Oltrepò Pavese, Sangiovese from Romagna, Chardonnay from Trentino, Viognier from Piedmont, Barolo, Barbaresco, Moscato d’Asti, Gewürztraminer from Alto Adige
Of course, the final choice is subjective and depends on your personal preferences. I hope these suggestions help you choose the perfect wine to accompany your sausage with peppers and mushrooms!
