Sometimes I reach for this simple combination when I need something quick, without too much hassle. Mushrooms and leeks go well together, and if I have a few sausages in the fridge, I know for sure that a hearty meal is coming. Mashed potatoes are usually served alongside, but polenta works just as well.
Quick info
Total time: about 35-40 minutes
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main dish, lunch or dinner
Ingredients
300 g champignon mushrooms
1 leek
300-400 g homemade or store-bought sausages
3 tablespoons oil
salt and pepper, to taste
Preparation method
1. Clean and wash the mushrooms. If they are larger, cut them into quarters. If they are small, you can leave them whole or cut them in half.
2. Place the mushrooms in a large pot with 3 tablespoons of oil. Sprinkle a little salt and pepper. Turn the heat to low and let them release their water. Do not cover. Stir gently from time to time.
3. In the meantime, clean the leek and slice it into rounds. Once the mushrooms have released enough water and start to reduce, add the leek on top.
4. Continue to cook on low heat until the leek softens and the vegetables are lightly sautéed without burning.
5. Cut the sausages into bite-sized pieces. Add them to the vegetables in the pot.
6. Let everything fry together, stirring occasionally. The sausages will release their fat and flavor into the dish. Cook until the sausages are lightly browned and the vegetables are tender. Adjust salt and pepper if needed.
7. Serve warm, as is or with mashed potatoes or polenta, as you have on hand.
Why I make this recipe often
It's one of the options I return to because the ingredients are readily available, it doesn't require much planning, and the combination is always hearty. Even if you don't have much time, it's quick to make, and you won't dirty many dishes. If there are leftovers, the taste is even better the next day.
Tips and variations
Tips
Use sausages with less fat if you don't want the dish to be too heavy.
If you see that the mushrooms are releasing too much water, increase the heat a little towards the end to reduce the liquid.
Stir occasionally to prevent the leek from sticking to the bottom.
Substitutions
You can also use other types of mushrooms if you don't have champignon, but keep in mind that the cooking time may vary slightly.
The leek can be replaced with a large onion, but the taste will be a bit different, stronger.
Homemade sausages work well, but if you don't have them, any type of smoked or fresh sausages is fine.
Variations
If you want, you can add a clove of garlic towards the end of the sautéing if you like a stronger aroma.
If you want more sauce, you can pour half a cup of warm water after adding the sausages and let it simmer a bit.
Serving ideas
I usually serve it with mashed potatoes, but it's just as good with polenta.
It also goes well with plain rice or a slice of fresh bread.
Frequently asked questions
How much do the mushrooms shrink when cooked?
About half their volume. If you find there’s too much liquid, let it simmer further without a lid.
What kind of sausages did you use?
I used store-bought sausages, but any type of smoked or fresh sausages works, to taste.
Can I make the recipe without meat?
Yes, it works without sausages. Just mushrooms and leeks, possibly a bit more oil or some butter.
Do I need to add water?
No. The mushrooms release enough water at the beginning. Only if you want more sauce, you can add a little water towards the end.
Can I add other vegetables?
You can try adding bell peppers or zucchini, but don't add too many at once to avoid crowding the pot.
Nutritional values
Estimate for one serving (out of 4): approximately 340 kcal, 14 g protein, 24 g fat, 10 g carbohydrates.
Values vary depending on the type of sausages used. The dish is hearty mainly due to the sausages and oil. Mushrooms and leeks provide fiber and some carbohydrates.
Storage and reheating
It can be stored in the fridge, in a closed container, for up to 2 days. When reheating, you can add a little water if it seems too thick. I don’t recommend keeping it longer, as the leek doesn’t have the same texture anymore. Reheating in a pan is the most practical.
Quick info
Total time: about 35-40 minutes
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main dish, lunch or dinner
Ingredients
300 g champignon mushrooms
1 leek
300-400 g homemade or store-bought sausages
3 tablespoons oil
salt and pepper, to taste
Preparation method
1. Clean and wash the mushrooms. If they are larger, cut them into quarters. If they are small, you can leave them whole or cut them in half.
2. Place the mushrooms in a large pot with 3 tablespoons of oil. Sprinkle a little salt and pepper. Turn the heat to low and let them release their water. Do not cover. Stir gently from time to time.
3. In the meantime, clean the leek and slice it into rounds. Once the mushrooms have released enough water and start to reduce, add the leek on top.
4. Continue to cook on low heat until the leek softens and the vegetables are lightly sautéed without burning.
5. Cut the sausages into bite-sized pieces. Add them to the vegetables in the pot.
6. Let everything fry together, stirring occasionally. The sausages will release their fat and flavor into the dish. Cook until the sausages are lightly browned and the vegetables are tender. Adjust salt and pepper if needed.
7. Serve warm, as is or with mashed potatoes or polenta, as you have on hand.
Why I make this recipe often
It's one of the options I return to because the ingredients are readily available, it doesn't require much planning, and the combination is always hearty. Even if you don't have much time, it's quick to make, and you won't dirty many dishes. If there are leftovers, the taste is even better the next day.
Tips and variations
Tips
Use sausages with less fat if you don't want the dish to be too heavy.
If you see that the mushrooms are releasing too much water, increase the heat a little towards the end to reduce the liquid.
Stir occasionally to prevent the leek from sticking to the bottom.
Substitutions
You can also use other types of mushrooms if you don't have champignon, but keep in mind that the cooking time may vary slightly.
The leek can be replaced with a large onion, but the taste will be a bit different, stronger.
Homemade sausages work well, but if you don't have them, any type of smoked or fresh sausages is fine.
Variations
If you want, you can add a clove of garlic towards the end of the sautéing if you like a stronger aroma.
If you want more sauce, you can pour half a cup of warm water after adding the sausages and let it simmer a bit.
Serving ideas
I usually serve it with mashed potatoes, but it's just as good with polenta.
It also goes well with plain rice or a slice of fresh bread.
Frequently asked questions
How much do the mushrooms shrink when cooked?
About half their volume. If you find there’s too much liquid, let it simmer further without a lid.
What kind of sausages did you use?
I used store-bought sausages, but any type of smoked or fresh sausages works, to taste.
Can I make the recipe without meat?
Yes, it works without sausages. Just mushrooms and leeks, possibly a bit more oil or some butter.
Do I need to add water?
No. The mushrooms release enough water at the beginning. Only if you want more sauce, you can add a little water towards the end.
Can I add other vegetables?
You can try adding bell peppers or zucchini, but don't add too many at once to avoid crowding the pot.
Nutritional values
Estimate for one serving (out of 4): approximately 340 kcal, 14 g protein, 24 g fat, 10 g carbohydrates.
Values vary depending on the type of sausages used. The dish is hearty mainly due to the sausages and oil. Mushrooms and leeks provide fiber and some carbohydrates.
Storage and reheating
It can be stored in the fridge, in a closed container, for up to 2 days. When reheating, you can add a little water if it seems too thick. I don’t recommend keeping it longer, as the leek doesn’t have the same texture anymore. Reheating in a pan is the most practical.