Sauted Kielbasa and Portabello Mushroom

Sauted Kielbasa and Portabello Mushroom

Fast, delicious, and super meaty this recipe makes a fantastic side or an easy entree once you add rice. It also goes great as an accompaniment to a tortilla espanola.

1 tablespoon olive oil

1 (8 ounce) carton of baby portabello mushrooms, washed, stems removed, quartered

1 tablespoon sherry

salt and freshly ground pepper

1 (14 ounce) turkey kielbasa, sliced

1 roasted red pepper, diced

5 cloves garlic, minced

1/2 teaspoon hot smoked paprika

1/2 teaspoon Tapatio or favorite hot sauce

1/4 cup sliced scallions

Add olive oil to a large saute pan and bring to medium-high heat.  Add in mushrooms and cook for about 5 minutes.  Pour in sherry, season with salt and pepper (don’t over season since kielbasa is salty by nature), and cook until almost dry (about 2-3 minutes).  Add in kielbasa, red pepper, garlic, and paprika.  Cook for an additional 6-8 minutes, stirring frequently.  Finish by mixing in hot sauce and serve warm.  Garnish with scallions.

 

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