AS HOBBITS AND THOSE WHO love them know, nothing makes a meal like a heap o’ mushrooms. Around here, that usually means skilleted with garlic, onions, tomatoes and a big sausage and lovingly ladled atop fettucine or capellini. But last night, I forwent both garlic and pasta for a little something I call the Inadvertent Hobbit (serves 2):
– Two big Italian turkey sausages (sweet, unless you like spicy)
– Four slices turkey bacon, diced
– Vidalia onion, roughly chopped
– 12 crimini mushrooms, quartered
– Olive oil
– Pinch of rosemary, thyme, basil, salt
Brown sausage on all sides, about 10 minutes. Add enough olive oil to brown the bacon and turn the onions translucent, then do that too. Add herbs to taste (I use a smaller pinch of rosemary than of basil and thyme). Deglaze with sherry and add mushrooms. Revel in the homey aroma, then cover and simmer for another 10 minutes. Line two rustic-looking dishes with the non-sausage ingredients and put the sausage on top. Contemplate life’s simple pleasures, and enjoy.