Saturday, March 11, 2017

Just text: An Extraordinarily Quick Dish for Crisis Nights

We all have them - those days that go to pieces when the dinner plan called for a dish that took more time than was humanly available. Araminta created this dish some time ago, and Clara cooked it for us the other night. It was my night to cook but suddenly there were two extra events that needed me to drive children in entirely different directions. It also was perilously close to grocery shopping day, but there were sausages in the fridge and miraculously, still some mushrooms, so Clara remembered this creation and it was light and so delicious and almost instant food! The flavor is light and pickle-y and satisfying.

Araminta's Artichoke-Sausage Dish 

10 Italian sausages (large)
2 packages mushrooms, roughly chopped
1 33 oz jar artichoke hearts (we love the Kirkland brand at Costco)
Rice

Start rice cooking. Cook the sausages, then slice them. In a skillet, saute mushrooms in a bit of olive oil. Add sliced sausages, artichoke hearts, and a splash of the artichoke heart juice from the jar. Stir until ingredients are warmed through. Season with salt, pepper, and garlic powder. Serve over rice.

These amounts serve 8, but I think it should warm over fine (I wouldn't know, as we devoured it all).

Order of operations for speed:
Start rice
Dump sausages in pan and get them cooking
Get out other ingredients and spices
Flip sausages as needed
Chop mushrooms
Remove sausages from pan when they're cooked through to cool on separate plate
Using sausage pan, saute mushrooms
While mushrooms cook, gingerly slice sausages (don't burn yourself!)
Add remaining ingredients and seasonings. Taste and adjust seasonings.
If rice isn't done, lower heat as far as it will go while rice cooks



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