Cream of Spinach-Mushroom-Sausage

As hard as it may be to believe, we decided to eat this rather than getting take-out from (or dine-in at) any one of the hundreds (if not thousands) of nearby restaurants.

Oh, and please keep in mind, the original dish was going to be Sausage & Broccoli. But there was no Broccoli to be found, so I made do with what was on hand.

I sliced the Sausage in the pan and layered the Spinach on top. Since the Marinated Mushroom Dip was frozen, that was placed of top of the Spinach. And that's when I added the Water, covered, and brought to a boil.

Without any Water, the Sausage may have browned. And I certainly would have spent less time at the end, boiling off all the water I had added.

It was very rich and sweet. So, I sprinkled Red Pepper over the top. But Black Pepper would work just as well. It's just a matter of preference.

Also, this was decadent enough to be used as a sauce over Pasta, Potatoes, or whatever.

Finally, the only thing I'd need to change to make this high class would be to remove the Sausage from the Sauce and serve a nice hunk of meat with it. Heck, I could keep all the ingredients the same. But I think it would play better with thinner sliced, ground, or no Sausage.

I'd do again.

These Dip to Cream Sauce Dishes are working out well for me. Someday, I'm going to have to start from scratch with unadulterated Cream Cheese and build it up from there.

September, 2020

Brett Food

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