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Sausage, Bell Pepper, and Mushroom Saute
with Italian house salad

Name: Sausage, Bell Pepper, and Mushroom Saute
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onions, medium, sliced; 1 Bell peppers, red, sliced; 16 oz Sausage, any pre-cooked or smoked variety, sliced; 2 cloves Garlic, chopped; 8 oz Mushrooms, any button, sliced (look for pre-sliced); 1 Tbsp Oil, cooking; 1 tsp Thyme leaves, leaves torn; 2 hearts Lettuce, romaine , chopped (sub green leaf or iceberg); 1 Tomatoes, medium, diced (sub half a cup cherry or grape tomatoes for each medium tomato); 1 can Black olives, sliced (2.25 oz / 63 g), drained and rinsed; 1 Tbsp Vinegar, red or white wine; 2 tsp Mustard, Dijon; 1/4 tsp Oregano, dried; 3 Tbsp Oil, olive

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Sausage, Bell Pepper, and Mushroom Saute

This Italian saute of sausage and bell peppers comes together quickly and is served with a hearty Italian house salad on the side.
Smarts: The saute is freezer-friendly - stash away leftovers or make some to enjoy later.

Ingredients

Metric

Servings:

Sausage, Bell Pepper, Mushroom Saute:

Onions, medium - 1 , sliced
Bell peppers, red - 1 , sliced
Sausage, any pre-cooked or smoked variety - 16 oz , sliced
Garlic - 2 cloves , chopped
Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
Oil, cooking - 1 Tbsp
Thyme leaves - 1 tsp , leaves torn

Italian House Salad:

Lettuce, romaine - 2 hearts , chopped (sub green leaf or iceberg)
Tomatoes, medium - 1 , diced (sub half a cup cherry or grape tomatoes for each medium tomato)
Black olives, sliced (2.25 oz / 63 g) - 1 can , drained and rinsed
Vinegar, red or white wine - 1 Tbsp
Mustard, Dijon - 2 tsp
Oregano, dried - 1/4 tsp
Oil, olive - 3 Tbsp

Prep

Onions / Bell peppers / Sausage / Garlic - Prep as directed. Combine onions and bell peppers. Store sausage and garlic separately. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms, if not pre-sliced. (Can be done up to 2 days ahead)
Lettuce / Tomatoes - Prep as directed.
Olives - Drain and rinse.

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Make

Heat a large skillet over medium-high heat. Add cooking oil and then sausage and mushrooms. Saute, turning to brown both sides, until sausage and mushrooms are deep golden brown, 5 to 6 minutes.
Add onions and bell peppers to the pan and continue to cook until tender, 2 to 3 minutes more. Stir in garlic and sprinkle thyme leaves over top. Saute for 1 minute more.
Whisk together vinegar, mustard, and oregano. Add olive oil while whisking. Toss with lettuce, tomatoes, and olives.
Serve saute with salad on the side. Enjoy!

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