Mushroom and Italian Sausage Baguettes

Mushroom and Italian Sausage Baguettes

Feb 27, 2023

Add a touch of delicious and nutritious Australian portobello mushrooms to your next sausage sizzle with these Italian-style sausage and mushroom rolls. We used crusty rolls, but you could also use hotdog or brioche rolls here.

Ingredients

5 large portobello mushrooms
6 Italian or beef sausages*
2 tbsp olive oil
1 red capsicum, seeds removed and sliced into thin strips
¼ cup chopped fresh parsley
¼ cup grated parmesan cheese
Salt and pepper to taste
6 crusty rolls, sliced in half lengthwise
*NOTE: It’s a great way to use up leftover sausages the next day too (or you can freeze cooked sausages then defrost in the microwave for a quick lunch).

Directions

Heat a large frying pan or barbecue over medium-high heat. Add sausages to the pan and cook for 10–12 minutes, turning regularly or until cooked through.

Meanwhile, heat oil in another frying pan over medium-high heat and cook off capsicum strips until lightly charred and tender. Transfer to a bowl, cover and set aside.

Meanwhile, finely slice mushrooms.

Return the frying pan to heat and add mushrooms.

Arrange the meat slices on a serving plate, overlapping them slightly to create a thin layer. Lay sliced mushrooms on top, and scatter around the cheese and parsley. Season with salt and pepper.

Serve with fresh or lightly toasted crusty rolls, or fresh hotdog or brioche rolls.

Mushroom Carpaccio

Mushroom Carpaccio

Feb 27, 2023

Inspired partly by the Spanish bocadillo de jamón con queso – a cured ham and cheese roll – and tapas as well as Italian grazing plates if you use Parmesan and prosciutto, this raw mushroom carpaccio provides a burst of flavour in each bite. Best served with crusty bread, or can be enjoyed on its own.

Ingredients

5 thin slices prosciutto
6 small button mushrooms
3 tbsp extra-virgin olive oil
3 tbsp lemon juice
2 tsp baby capers in brine
2 tbsp chopped fresh parsley
¼ cup of thinly sliced shaved Manchego or Parmesan cheese
TO SERVE
freshly ground black pepper
sliced baguette or crusty rolls

Directions

Take prosciutto out of the fridge and leave on the benchtop for 5 minutes to warm and soften.

Meanwhile, finely slice mushrooms. In a small jar, prepare the dressing by mixing together the olive oil, lemon juice, crushed garlic, capers and chopped parsley.

Arrange the meat slices on a serving plate, overlapping them slightly to create a thin layer. Lay sliced mushrooms on top, and scatter around the cheese. Season with pepper.

Drizzle with dressing just before serving.

Serve with fresh or lightly toasted sliced baguette or crusty rolls.