Vegetarian Italian Sausage with Mushrooms and Spinach
This time my Vegetarian Italian Sausage with Mushrooms and Spinach recipe required some pre-planning. I have three major grocery stores in my area of which one is Publix. The Publix nearest me is relatively new. It used to be in a retail strip site and was pretty small. They closed that one and opened the new one maybe 8 years ago. So far, my little rural store carries about everything I need as far as vegetarian/vegan ingredients without having to drive to Tampa. Their section is by no means vast, instead it is tucked away in the corner between the produce section and the section that carries a variety of juices and pre-cut fruits.
I headed to that little section looking for a vegan meat substitute. First I thought about tofu or tempeh and then I saw it! Grain vegetarian Italian sausage. Eureka! Picked that up and then headed to my local fruit stand (I like to support local food source businesses).
For this recipe all you will need is one package of vegetarian (grain) Italian sausage, 12 ounces of spinach. (I used about 4 ounces for another dish). 8 ounces of Baby Bellas or button mushrooms if you prefer, and some spices. The only prep work necessary is removing the plastic casing from the grain meat and cutting it into slices, as well as cleaning and de-stemming the mushrooms,
Vegetarian Grain Italian Sausage
Here is a close up of the label for the Field Roast Italian sausage. I added this link in the event you want to check out some of their recipes using their grain meats. Oh, and if you do shop at Walmart, I did find it in the produce section. I guess both Publix and Walmart deemed it a vegetable!
I checked Field Roast’s website and they only list Publix as a location. So you may not be able to find it at your local Walmart store.
Time to get cooking!
I’m using a 12″ skillet for this dish because it will take this much room to wilt down the spinach.
Begin by adding olive oil (or vegetable oil) to the skillet. Once the oil is hot, add your chopped shallots. Sauté the shallots for about 2-3 minute or until they are softened. Keep an eye on them so that they don’t burn. They won’t taste good if that happens!
Time to add the Mushrooms and Vegetarian Italian Sausage
Once your shallots are tender, it’s time to add the vegetarian Italian sausage and mushrooms.
Stir until the sausage and mushrooms are coated with the oil used to sauté the shallots. Lower the heat to medium. Add the chicken seasoning, cumin and a pinch of salt and pepper. Cover the pan, and let them cook for an additional 8-10 minutes, or until the mushrooms are completely cooked.
Now it’s time to add the spinach. Remove the lid and add the spinach in batches. As it begins to wilt, add the remaining spinach. Cover and cook until all of the spinach is completely wilted.
At this point I added a splash of Nama Shoyu (Nama Shoyu is a raw, unpasteurized soy sauce.) You can definitely use regular soy sauce if you choose to use either at all.
I originally planned to make jasmine rice for this dish, but this morning I made a fresh loaf of light whole wheat bread. What could be better than a hunk (not a slice) of fresh warm home baked bread with this already hearty dish.
I couldn’t wait for the 30 minutes or so of letting the bread cool down. I pulled out my bread knife and cut the loaf in half. One half for now. And the other half went into the freezer for later. It’s best to not put your home baked bread in the refrigerator. For some reason, it seems to make the bread stale. Yuck!
In this recipe I am not supplying the nutritional information, since the site I use doesn’t have a listing for the Vegetarian Italian Sausage.
Vegetarian Italian Sausage with Mushrooms and Spinach Recipe
Number of servings: 4
1-1/2 tablespoon olive oil or vegetable oil
4 links of Field Roast Italian sausage, plastic casing removed and cut into 1″ slices
8 oz cremini mushrooms (baby bellas) or button mushrooms, stemmed and sliced
12 oz fresh (raw) organic spinach
1/4 small shallot, chopped
1 teaspoon McCormick Rotisserie Chicken Seasoning
1/2 teaspoon cumin
Splash of Nama Shoyu or soy sauce (optional)
salt and pepper to taste
- In a 12″ pan, heat the olive oil on medium-high. Add the chopped shallots and saute until tender.
- Add the sliced mushrooms and Italian sausage. Stir to coat with the oil in the pan. Add the chicken seasoning, cumin, and a pinch of salt and pepper. Cover and cook for an additional 8-10 minutes, or until the mushrooms are completely cooked.
- Remove the lid and add the spinach in batches until all of the spinach has been added. Cover and cook until the spinach is completely wilted.
- Adjust seasoning and salt and pepper to taste.
- Serve over rice or with a slice of warm home baked bread.
Store any leftovers in the refrigerator. Use a stove-top or microwave to reheat.