Recipe Date: August 26th, 2018
Difficulty: Easy
Measurements: Imperial (US)

Sautéed Autumn Mushroom Medley

From Mary Davidek


  • 10 oz Shitake mushrooms
  • 10 oz Portobello mushrooms
  • 20 oz Crimini mushrooms
  • 16 oz Italian chicken sausage
  • 1/2 cup butter
  • 1 shallot
  • 4 cloves garlic
  • 1/2 bulb fresh fennel
  • 4 oz dry white wine
  • 5 oz chicken or vegetable stock
  • 1/4 cup grated Fontina cheese
  • 1/4 cup grated Parmesan cheese


  • Sauté diced sausage in a large sauté pan; drain fat and set aside.
  • Finely chop shallot, garlic, and fennel and sauté with white wine and 1/4 cup butter. Add to cooked sausage and set aside.
  • Finely chop mushrooms and sauté with remaining 1/4 cup butter and 4-6 oz of stock until desired texture (about 12 minutes), adjusting liquid as needed.
  • Add vegetable and sausage mixture and let cool slightly before folding in cheeses.
  • Serve on crostini and pair with Pinot Noir.


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