I've made this dish many times before using chicken breasts. Last night I had some Italian turkey sausage, so I substituted. Personally, I prefer it with chicken but, honestly it was excellent with the sausage! Be sure and crisp your bacon for a fantastic texture!
Ingredients
5-6 rashers/slices bacon
1 medium onion, small diced
3-4 garlic cloves, minced
20 oz pkg Italian sausage diced in 3/4" pcs
8 oz cremini or white mushrooms
2 tsp dried tarragon
2 tsp dried basil
squeeze of lemon juice
2 oz white wine
1 cup sour cream
1 tbsp Dijon Mustard
fresh basil
fresh chives or scallions
Instructions
Read Susie's Tips and Tricks below
1. In a large skillet add bacon and cook until fairly crispy. Chop roughly and set aside. Leave fat in pan, then add onions and garlic. Let cook until just softened and slightly caramelized. Now add Italian sausage.
2. Once sausage is fully cooked to 165F, set aside and add mushrooms to the pan. Let cook so they brown. Sprinkle the dried tarragon and basil evenly. Once the mushrooms are a desired tenderness (we like ours on the firmer side and dry), squeeze some lemon and white wine into the pan. Let them cook off and remove pan from heat source.
3. Return half of bacon and all of turkey to skillet, then tip in the sour cream, mustard and gently toss together. Sprinkle with the remaining bacon, fresh basil, and scallions. If desired you may want to add a some Parmesan.
Susie's Tips and Tricks
If you're interested in using chicken for this recipe, be sure to season with a garlic and herb seasoning prior to saute.
Love leeks? Use along with onions.
Want added nutrition? Lightly saute some spinach just prior to adding the sour cream.
Add more mushrooms if desired.
You could use Greek yogurt for the sour cream or creme fraiche.
Serve over garlic toast or with fresh pasta.
Comments