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Salsiccia con Funghi | Served in 20 Minutes
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20 min
Quick
Gurkerl Küche
Ein blitzschneller italienischer Pfannenklassiker für den Herbst: Würzige Salsiccia, angebraten mit saftigen Champignons, Schalotten und frischem Rosmarin, abgelöscht mit Weißwein und vollendet mit feiner Butter. In nur 20 Minuten auf dem Tisch!
Preparation method
Preparation & Searing
Cut the salsiccia into slices approx. 2 to 3 cm thick. Clean the button mushrooms and halve or quarter them depending on size. Peel the shallots and cut into fine wedges. Peel and finely chop the garlic cloves. Wash the rosemary and shake dry.
Heat 1 tbsp of olive oil in a large pan. Add the salsiccia slices and fry over medium to high heat for 4–5 minutes until golden brown. Remove from the pan and let rest briefly on a plate.
Mushrooms & Finishing
Add the remaining olive oil to the pan. Add the prepared mushrooms and shallot wedges and sauté vigorously for 4–5 minutes until the mushrooms take on color. Add the chopped garlic and the rosemary sprig and sauté for 1 minute until fragrant.
Chef's tip
This pairs wonderfully with fresh farmhouse bread or crispy ciabatta, which you can bake until crisp for 5 minutes in a preheated oven at 180 °C. Creamy polenta also complements this skillet dish wonderfully.
If you prefer it a bit spicier, you can choose salsiccia piccante or add a pinch of dried chili flakes to the pan along with the garlic.
Ingredients
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