Savory Mushroom Sausages (no soy) VEGAN can be yeast & gluten free
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Savory Mushroom Sausages
They are gluten free if you use the rice breadcrumbs…..
8 oz crimini mushrooms (the standard white ones) thinly sliced
1/2 cup onion, diced
2 tsp. plus 1 Tbsp. olive oil
1/2 cup raw walnuts or pecans, coarsley chopped
2 Tbsp. raw sunflower seeds
3 large garlic cloves, thinly sliced
1 tsp. dried thyme
1 tsp. rubbed sage
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1 Tbsp. balsamic vinegar
1 Tbsp. maple syrup (pure only)
1 1/3 cups rice breadcrumbs or dry regular breadcrumbs1. In a large nonstick skilet, place mushrooms, onion and 2 tsp. olive oil, saute over medium heat, stirring often, 3-4 minutes or until soft. Add walnuts, sunflower seeds, garlic, thyme, sage, salt and black pepper, saute for 2 minutes longer. Remove from heat, cool 2 minutes.
2. Transfer mushroom mixture to food processer, add vinegar and maple syrup. Process until completely smooth.
3. Transfer mushroom mixtuer to medium bowl, add bread crums, stir well to combine.
4. Flatten mixture into the bowl, with knife, cut into 8 equal wedges. Place one wedge in your hand, form into a patty.
5. Wash & dry skillet thoroughly. Place 1 1/2 tsp olve oil into skillet, add patties, cook over medium heat 2 or 3 minutes until golden brown on bottom. Flip, add additional 1 1/2 tsp oil, cook 2-3 minutes or until brown on other side.
*for the best chance of this resembling meat sausage, make sure your spices - esp. the sage - are fresh
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And what kind of sauce would you use with this dish. Does it make pan drippings to make a sauce from that ?
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Not sure what you mean about "what sauce". This recipe makes "sausage" patties just like you would have if you ordered breakfast, eg. Pancakes & sausage. No there are no pan drippings, that is why they are healthier and why you have to add oil.
Or you could make a soy or nut milk gravy to serve over biscuits; or you crumble the final product into pan baked dressing ("stuffing" )
