Sausage gravy “benedict” in portobello mushroom caps recipe

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  • Yield: 4 Servings


  • 1 tbsp (15 ml) coconut or avocado oil
  • 1 cup (140 g) onion, diced
  • 2 cloves garlic, minced
  • ⅔ lb (300 g) cauliflower florets
  • 2 cups (480 ml) Pork or Chicken Broth, divided
  • 1 bay leaf
  • 1 lb (454 g) Italian sausage
  • 1 tsp (1 g) dried oregano leaves
  • ¾ tsp garlic powder
  • ½ tsp dried thyme leaves
  • ¼ tsp dried rosemary leaves
  • ¼ tsp ground sage
  • Salt, to taste
  • 4 portobello mushrooms
  • 12 oz (340 g) fresh spinach
How to Make It
  1. Add the oil to a saucepan over low heat and cook the onion and garlic until softened, about 5 minutes. Break the cauliflower florets into bite size pieces and add to the sauce pan, along with 1 cup (240 ml) of the pork or chicken broth and the bay leaf. Cover the pan with a lid and raise the heat to bring the broth to a gentle simmer. Cook until the cauliflower is just tender, about 10–15 minutes. While the vegetables are cooking, remove the sausage from its casings and cook over medium heat in a skillet, using the back of a spoon or spatula to break it up into smaller pieces. Cook the sausage until it is nicely browned, then remove the skillet from the heat and transfer the cooked sausage to a plate with a slotted spoon, reserving any excess fat in the skillet to cook the spinach in later.
  2. Remove the bay leaf from the sauce pan and transfer the cooked vegetables to a blender. Add the remaining pork or chicken broth and blend until smooth, then add ½ cup (70 g) of the cooked Italian sausage. Blend again until you have a smooth gravy. Transfer the gravy back into the saucepan and stir through the remaining cooked sausage. Taste the gravy at this point, then season with the oregano, garlic, thyme, rosemary and sage, if needed. Add salt, to taste, and keep the gravy warm on the stovetop.
  3. Preheat the oven to 400°F (205°C). Line a baking tray with parchment paper. Wipe the mushrooms clean with a damp paper towel to remove any dirt. Remove the stems and scrape out most of the gills, leaving them intact along the edge this will stop the mushroom caps from flattening when they are roasted. Roast the mushrooms for 15 minutes, until just tender. While the mushrooms are roasting, wilt the spinach. Heat the skillet with the reserved sausage fat over medium heat and add the spinach a few handfuls at a time, cooking until just wilted. Remove the roasted mushrooms from the oven and pat the inside of the caps dry so that the mushroom juices do not water down the gravy. Divide the spinach between four plates, then top each with a mushroom cap. Spoon the warmed sausage gravy into the mushrooms and serve immediately!

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