Cheesy Sausage Cakes On Roasted Field Mushrooms Recipes

Steps:

• Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.
• Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.
• When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.
• Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.

Steps:

• Preheat the oven to 400°F.
• Place the mushrooms on a roasting tray, drizzle with the olive oil and season.
• Cook in the oven for 15 minutes then reduce the temperature to 350°F
• Cook at this temperature for about one-and-a-half hours. Remove from the oven and drain well. Put to one side.
• Turn the oven up to 375°F Meanwhile, to make the sausage patties, take the sausage meat out of the sausage skins and put into a bowl. Discard the skins.
• Add the rest of the ingredients and mix well. Mould into four even-sized cakes.
• Heat a little olive oil in a frying pan and fry the sausage cakes for a few minutes on each side, or until nicely browned.
• Transfer to a baking tray and cook in the oven for about 20 minutes, or until cooked through.
• Just before they're finished cooking, return four of the roast mushrooms to the oven to reheat.
• Cut the remaining six roast mushrooms into strips and fry gently in the butter. Season and stir in the chives.
• Spoon the mushroom strips onto the centre of four serving plates. Top with one whole mushroom, a sausage cake and a fried egg.

Steps:

• Preheat the oven to 200C/390F/Gas 6.
• Place the mushrooms on a roasting tray, drizzle with the olive oil and season.
• Cook in the oven for 15 minutes then reduce the temperature to 140C/285F/Gas 4. Cook at this temperature for about one-and-a-half hours. Remove from the oven and drain well. Put to one side. Turn the oven up to 180C/355F/Gas 5.
• Meanwhile, to make the sausage cakes, take the sausage meat out of the sausage skins and put into a bowl. Discard the skins.
• Add the rest of the ingredients and mix well. Mould into four even-sized cakes.
• Heat a little olive oil in a frying pan and fry the sausage cakes for a few minutes on each side, or until nicely browned.
• Transfer to a baking tray and cook in the oven for about 20 minutes, or until cooked through.
• Just before they're finished cooking, return four of the roast mushrooms to the oven to reheat.
• Cut the remaining six roast mushrooms into strips and fry gently in the butter. Season and stir in the chives.
• Spoon the mushroom strips onto the centre of four serving plates. Top with one whole mushroom, a sausage cake and a fried egg.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Arrange the mushrooms on a baking tray. Scatter over the cheese, walnuts, thyme sprigs and butter. You can do up to this stage a day in advance.
• Pop in the oven and cook for 10 mins until the cheese is melted and the mushrooms are softened. Arrange some rocket leaves on plates and place the mushrooms on top.