Paleo Halloween: Smoky Mushrooms and Sausage
Apparently Johnathan Harker, the main protagonist in the book, was quite the foodie (at least before he learned there were creatures of the night living on human blood).
I decided to continue preparing some of the recipes that I didn’t make before Halloween came around last year! thankfully, I have an archive of nearly 500 recipes that just need to be tested and posted. There are not enough meals or people around to eat all the food I want to cook…
Dracula begins with Johnathan Harker’s travels through the Carpathian mountains to Dracula’s castle in Transylvania.
Though this side dish wasn’t described in the book, in my research about Eastern European cuisine I was inspired to make mushroom and sausage dish based on ingredients I read about.
Mushrooms are a very common ingredient in traditional foods found in countries around the Carpathian mountains because they grow well in forests. Pork and paprika are commonly used to add flavor.
The smoked sausage and paprika add a nice smoky flavor, and in addition to the mushrooms and tomato paste there’s lots of umami going on in this savory dish!
Adding the garlic at the end not only keeps it from burning but also gives a fresher garlic flavor.
Oddly enough, the aroma reminds me of barbecue potato chips!
This recipe is good as a side dish, main course, or an egg-free breakfast. But I found the perfect combination was to have this with a side of buttered, steamed cauliflower and top with avocado!
- 2 tbsp olive oil
- 10 oz smoked sausage, diced
- 1 large onion, finely diced
- 32 oz sliced mushooms, any kind you like
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2/3 cup chicken broth
- 2 tsp dried sage
- 2 tsp dried marjoram
- pinch of chili flakes
- 2 tsp sweet or hot Hungarian paprika (or a combination, to your taste)
- 1. Heat oil in a large skillet over medium. Add sausage and brown, about 10 minutes.
- 2. Add onion and cook until translucent and golden brown, about 10 minutes. Add mushrooms and cook until tender, about 15 minutes.
- 3. Combine garlic, tomato paste, broth, sage, marjoram, chili, and paprika in a small bowl, stirring to break up tomato paste. Stir tomato paste mixture into the mushrooms. Bring to a simmer and cook until the tomato mixture has thickened and coated all the ingredients, about 10 minutes.