Mushroom Sausage

Recently T went off mammals. He says he can't eat anything that reminds him of his pets, and let's be honest: Orson has always rated high on the gentle porcine scale. We've been eating a lot of poultry and fish, and vegetables are making more than just the occasional appearance on our table. In fact, four days out of seven vegetables star in dishes from salad, to stew, to pizza.

One of T's favorite pizza combination is sausage with black olives and mushrooms. To satisfy his cravings I whipped up a batch of mushroom sausage. Mushroom sausage is meaty enough to pass the T test (because even Esther the Wonder Pig loves a pizza pie now and then). Add mushrooms sausages to pizza, pasta, or any other dish that needs a little taste of veggie love.

Mushroom Sausage
2 tablespoon olive oil
16 ounces meaty mushrooms (such as portobello, cremini, shiitake in any combination)
2 teaspoons fennel seeds
2 sprigs thyme
1 sprig rosemary
1/4 cup dry red or white wine
3 garlic cloves, smashed
1 teaspoon each salt, dried oregano, dried basil and onion powder
1/4 teaspoon pepper
Pinch each of red pepper flakes and sugar

In large skillet over medium high heat saute mushrooms, fennel, thyme and rosemary in olive oil, stirring frequently, until mushrooms begin to caramelize, about 10 minutes. Add remaining ingredients and continue cooking until wine is completely absorbed.