Paleo Italian Mushroom Bake
The Frugal Paleo Cookbook: Affordable, Easy & Delicious Paleo Cooking author Ciarra Hannah calls her mushroom bake “clean-ingredient comfort food at its best…and possibly its easiest. The simple pork bolognese sauce can pull double-duty served over veggie noodles as well, giving you versatility if you need to stretch the full recipe into multi-day meal prep.”
- 1 1/2 lb regular white mushrooms, stems removed
- 1 lb Italian sausage
- 14 oz can of organic tomatoes
- 1/2 a white onion, diced
- 2 cups (or so) kale, chopped (can substitute spinach)
- 2 cloves garlic, minced
- 2 tsp dried Italian seasoning
- pinch of red chili flakes
- pinch of kosher salt
- Start by preheating the oven to 350º and heating up a large skillet.
- Knock out all your chopping and mincing while those come to temp. Also place your cleaned mushrooms (stems removed) in a casserole dish. Greasing is not necessary.
- Add the sausage, onions, garlic and seasonings to the pan and brown. It may look like the seasonings are going way overboard since there is already a good amount of flavor in the sausage, so I’ll let you in on my thinking. Over-seasoning the protein is actually intended for perfectly flavoring whatever liquid is on stand-by. In this case, it’s the tomatoes. Herbs and chili flakes do well to take on some heat before going into liquids… it gets the oils moving, maximizing the flavor. This is why I take this approach.
- So when the sausage and onions are nearly done, add the chopped kale to the mix. When wilted slightly, add the tomatoes. After simmering for just a few minutes, your sauce should be perfectly seasoned. But please taste to check for any needed adjustments.
- Cover and bake for 20 minutes or until the juices are bubbling and the mushrooms have softened.
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