One Pot Mushroom Sausage & Spinach

Some of the best dinners are this simple. Like this Mushroom, Sausage & Spinach one pot wonder.

Just brown some crumbled sausages, add mushrooms and finish with butter and spinach.

It’s literally the work of minutes and will satisfy and sustain in a way that you’ll never get from take out.

If you’re like my friend Heather and feel squeamish about touching sausages, you can use ground (minced) meat instead. Be prepared to be generous with the salt though.

5 from 1 vote

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One Pot Mushroom Sausage & Spinach

Total Time 20 minutes

Servings 2 people

Ingredients

• 4 tablespoons butter
• 4 sausages
• 4 large flat mushrooms
• 4 stalks thyme
• 1 bag baby spinach

Instructions

1. Heat half the butter on a medium high heat in a large frying pan. Remove sausage casings and crumble the sausage meat into the pan.
2. Cook, stirring and breaking up any large chunks of sausage meat for a few minutes or until sausage meat is starting to brown.
3. Add the remaining butter, mushrooms and thyme. Continue to cook, stirring every now and then until the mushrooms are tender and brown and the sausage meat is all cooked through.
4. Taste and season. Serve on a bed of the baby spinach OR add the spinach to the pan and cook for another few minutes or until just starting to wilt.

Variations Mushroom Sausage & Spinach

gluten-free – make sure your sausages are gluten-free or replace with ground (minced) beef or pork (about 450g / 1lb).

breakfast / higher protein – serve with a poached egg on top.

vegan – replace butter with olive oil and replace sausages with cooked lentils (about 450g / 1lb). Make sure you’re generous with the oil and you may like to splash in some sherry or other vinegar to add freshness to the lentils. The cooked lentils can be added after the mushrooms are cooked and just heated through.

vegetarian – replace sausages with lentils as per the vegan recipe. Use the butter. Or you could just double the mushies and serve with cheese like ricotta, goats cheese, feta or poached eggs.

dairy-free – olive oil instead of the butter.

different greens – any washed salad leaves will work here. Or you could try wilted greens such as kale, collards, spinach or chard. Also lovely on top of a bed of steamed broccoli or broccolini.

different carbs / carb lovers / more substantial – chickpeas, white beans, serve on hot buttered toast, a bed of mashed potatoes, with cooked pasta or couscous or even steamed rice.

more substantial (low carb) – add some shaved parmesan or crumbled feta and walnuts.

too dry – add in another good hunk of butter… don’t be shy :)

Waste Avoidance Strategy

butter – keeps in the pantry for months.

sausages – freeze.

mushrooms – keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked.

thyme – will keep in the fridge for weeks or can be frozen really easily.

baby spinach – can be frozen but better to use for another meal.

Prepare Ahead

Absolutely! Just cook as per the recipe. Will keep in the fridge for up to 2 weeks or can be frozen. To serve warm in a pan with a little oil.

Recipes Similar to Mushroom Sausage & Spinach

• Flavour Explosion Scrambled Eggs
• Mushrooms with Lentils
• The Magic Green Sausage Supper
• Balsamic Cabbage and Sausages
• Mushroom, Sausage & Feta Hash
• Creamy Mushroom, Beef & Almond Pies (Low Carb)
• Sausage, Broccoli & Chilli Bowls

Have fun in the kitchen!

BIG love,
Jules x

Tags: baby spinach, butter, mushroms, one pot, sausages, thyme