Here’s an easy, super-accessible crowd pleaser for any potluck (it was my mom’s go-to recipe). I remember eating it on Sundays when we gathered with my uncles to watch sports on television. I didn’t care about the sports but always looked forward to eating the stew.
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Carmie’s Sausage and Mushroom Stew
- olive oil
- 1 pound 455 g sweet Italian sausage, sliced about 1½ inches (4 cm) thick and kept in the casing
- 1 large onion, chopped
- 1 garlic clove, finely chopped
- 10 ounces 285 g cremini mushrooms, trimmed and quartered
- 1 28-ounce 794 g can crushed Italian tomatoes
- coarse salt and freshly ground black pepper
- finely chopped fresh flat-leaf parsley, for garnish
- grated Parmesan or Pecorino Romano cheese, for serving
- Pour a glug of oil into a large sauté pan (I use an enameled cast-iron Le Creuset) set over medium heat. Add the sausage and cook, stirring, until browned, 7 to 8 minutes. Using a slotted spoon, transfer the sausage to a plate. Scatter the onion into the pan and cook, stirring, until it takes on some color, about 5 minutes. Stir in the garlic and cook for 1 minute, then stir in the mushrooms and cook until they begin to brown and release their liquid, about 10 minutes. Return the sausage to the pan.
- Stir in the tomatoes and season with salt and pepper. Reduce the heat to a simmer and cook the stew for 40 minutes. Taste and adjust seasonings as desired. Top with the parsley and Parmesan and serve warm. The stew can be made up to a day ahead and reheated before serving.
Excerpted from A Man & His Kitchen by Matt Hranek (Artisan Books). Copyright © 2023.