Post by wilderness on Mar 17, 2022 6:29:53 GMT -5
Utica, NY, Mushroom Stew-Birdy
4 servings
1 lb. loose Italian medium or hot sausage (slice the casing to remove)
1 medium yellow onion cubed
1 red bell pepper cubed (or 2 large green cubanelles)
1 tablespoon minced garlic
Olive oil
2 1/2 tbsp. fresh flat leaf Italian parsley, chopped
1 lb. sliced or halved/quartered mushrooms (I prefer the bigger pieces of crimini or baby bellas)
1 (28-oz.) can crushed tomatoes (or whole tomatoes whizzed in the blender)
1 tsp. salt
1 tsp. black pepper
Grated Pecorino Romano cheese for serving
Fry diced onions, peppers, and garlic in oil until onions are clear.
Add sausage and cook it through.
Add mushrooms and tomatoes with all seasonings.
STOVETOP:
Simmer on low uncovered for 1-3 hours until it's thickened to your taste.
IN THE CROCK POT (won’t be as thick)
On high for 3 hours or 6 hours on low. If you are using the crock pot and like it thicker, you might add a dab of tomato paste--I haven't tried it.
4 servings
1 lb. loose Italian medium or hot sausage (slice the casing to remove)
1 medium yellow onion cubed
1 red bell pepper cubed (or 2 large green cubanelles)
1 tablespoon minced garlic
Olive oil
2 1/2 tbsp. fresh flat leaf Italian parsley, chopped
1 lb. sliced or halved/quartered mushrooms (I prefer the bigger pieces of crimini or baby bellas)
1 (28-oz.) can crushed tomatoes (or whole tomatoes whizzed in the blender)
1 tsp. salt
1 tsp. black pepper
Grated Pecorino Romano cheese for serving
Fry diced onions, peppers, and garlic in oil until onions are clear.
Add sausage and cook it through.
Add mushrooms and tomatoes with all seasonings.
STOVETOP:
Simmer on low uncovered for 1-3 hours until it's thickened to your taste.
IN THE CROCK POT (won’t be as thick)
On high for 3 hours or 6 hours on low. If you are using the crock pot and like it thicker, you might add a dab of tomato paste--I haven't tried it.
Serve over rigatoni or ziti or sliced Italian bread with Pecorino Romano cheese on top . . . or in a bowl with a loaf of crusty bread on the side. Freezes well.
NOTES:
This is my tweaked version using hot Italian sausage removed from the casing and fried into crumbles. The traditional way to serve this is over slices of squishy Italian bread but if it is thick enough, it makes a great pasta sauce, such as on rigatoni or ziti. Some people eat it like chili with crusty bread on the side.
