SAUSAGE, POTATOES & MUSHROOMS

I had a few grilled sausages leftover from a barbecue, so I thought they’d be good with some potatoes and mushrooms. I used kielbasa, but any cooked sausage should work, so use your favorite.

INGREDIENTS (serves 4)

4 dried Chinese mushrooms

½ cup mushroom water

¼ cup olive oil

1 lb Yukon gold potatoes, cut into 1” cubes

4 cloves garlic, minced

2 dozen cremini mushrooms, cut into quarters

½ cup white wine

1 bay leaf

¼ cup parsley, chopped

1 kielbasa, sliced

salt and pepper to taste

½ cup gruyere, large grate (optional)

PREPARATION

Boil one cup of water and pour into bowl. Soak the dried mushrooms for 30 minutes. Strain through a fine mesh, reserving ½ cup of the water. Slice the mushrooms and set both aside.

Heat a large skillet and add the olive oil. Once shimmering, add the potatoes and cook for 8 minutes, stirring occasionally. Add the garlic and cremini mushrooms and cook for another 7 minutes.

Add the Chinese mushrooms, mushroom water, white wine and bay leaf. Season with salt and pepper. Bring the liquid up to a simmer, lower the heat and cover the skillet, cooking for an additional 10-15 minutes until the potatoes are fork tender.

Uncover skillet and allow liquid to evaporate, another five minutes.

Stir in the parsley and kielbasa, taste and re-season with salt and pepper if necessary. Remove the bay leaf.

(OPTIONAL – sprinkle gruyere on top and allow to melt, about 3 minutes).