A Commingling of Sausage, Arugula & Baby Shiitakes

A Commingling of Sausage, Arugula & Baby Shiitakes

Larisa Stephenson

Larisa Stephenson

October 23rd, 2017

http://www.thewildmother.blog/

A Commingling of Sausage, Arugula & Baby Shiitakes

On Saturdays my wife sleeps in while our son and I attend the local Farmer’s Market. This is a weekly activity that easily pulls me from the warm sheets while she continues to dream. Of course, I’m also not really given much of an option since our 1-year old is doing everything in his power to move me from a fetal position to an upright one with his adorable shenanigans. If you’re a parent, you understand this. If you’re not, think of a hyperactive puppy on crack that for some odd reason has a strobe light hanging from her collar while she insists on licking the first layer of skin cells from your face. Anywho...Saturday we attended the Farmer’s Market, wandering around so our son could say hi to the farmers, taste the ripe fruits and veggies, quickly pet the dogs available for adoption before I fall in love and adopt one, purchase food for the next few days, and enjoy one of Annie the Baker’s famous cookies (http://www.anniethebaker.com). Sawyer LOVES Annie’s rainbow sugar cookies. I like to think it’s because it has rainbow sprinkles, and he’s choosing to support his two Mommies and other gay family members, but I really know it’s because he just loves the sugar topping. At the Farmer’s Market this past Saturday, we swung by Contimo’s stall (http://www.contimonapa.com) to pick up a breakfast sandwich. I noticed their heritage pork sausages,and decided to pick up a package for dinner that night. I knew we had plenty of rocket arugula in the garden, along with some Israeli Couscous, garlic and Parmesan. I also knew there was a good chance our son would eat the whole dish just because of the ingredients (he loves couscous and sausage). We were also taking Sawyer and my niece, Chase, camping on Thursday night and needed to practice cooking on our new camp stove. I figured sausages were the perfect food to break in the stove. It worked beautifully! Our son helped me pick the arugula for the dish, and then he dumped it all over him three times before I decided to have him help his other Mommy grill the sausages. Enough about the prep, below are the list of ingredients, and pics of the action!

Ingredients
2 cups of cooked Israeli Couscous
2 sausages (I highly recommend Contimo’s!)
1 crushed garlic clove
2 ½-3 cups of rocket arugula, chopped
1 cup of chopped baby shiitake mushrooms
Olive oil for coating the cast iron pan
Salt & pepper to taste
Parmesan to top at the end

Directions

  1. Cook the Israeli Couscous and set aside
  2. Grill the sausages, wait to cook, chop and set aside
  3. Coat the pan with olive oil, salt & pepper, and lightly cook the crushed garlic before adding the chopped sausages to reheat.
  4. Add in the shiitake mushrooms, stir to coat in the oil, and let cook for 4-5 minutes before adding in the arugula to cook for 3-4 minutes.
  5. Once the arugula has cooked, mix in the couscous, and add salt & pepper to taste. Serve topped with Parmesan.

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Ingredients

  • Ingredients//2 cups of cooked Israeli Couscous
  • 2 sausages (I highly recommend Contimo’s!)
  • 1 crushed garlic clove
  • 2 ½-3 cups of rocket arugula, chopped
  • 1 cup of chopped baby shiitake mushrooms
  • Olive oil for coating the cast iron pan
  • Salt & pepper to taste
  • Parmesan to top at the end
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