Went to a friend’s friend’s home. She served fusilli pasta with sausage, mushrooms, and spinach piccata. She didn’t thin out her sausage; her sauce had bite-sized pieces. I enjoyed it, and as usual, I will ask for the recipe. She told me she changed the recipe to suit her taste buds. I searched for sausage piccata recipes; most of them cut the sausage into bite-sized pieces, though some were very thin and removed the skins. I decided to cut mine into bite-size pieces and use sliced mushrooms and dried porcini.

Google: “Piccata is a dish featuring thin slices of pan-fried meat or fish, typically chicken or veal, dredged in flour and served with a tangy sauce made from lemon juice, butter, and capers. The term “piccata” itself refers to this preparation method of thinly sliced and sautéed meat or fish. The sauce is made using pan drippings; lemon juice and white wine or chicken stock are added and reduced. Chopped parsley and often capers are added; sometimes also shallots or garlic. After reduction, butter is stirred in to finish the sauce. It is often garnished with slices of lemon.”  

I am glad my sausage and both mushrooms gives deep umami flavour along with homemade garlic bread. It was finger licking delicious dunking my garlic bread into piccata sauce with sausage and mushroom. Served it with a glass of white wine!!!

Ingredients

Sausage and mushroom piccata

4 Beef & Pork Sausages Italian Style
180 g sliced mushrooms
20 g dried porcini, soaked in hot water for 30 minutes
1 small white onion, chopped
1/2 c dry white cooking wine
2 Tbs oil
2 Tbs butter
2-4 Tbs lemon juice
3/4 c chicken stock
1/2 c plain flour
1/2 c white beans, drained and rinsed
1/4 c double cream
2-4 Tbs capers
1 Tbs garlic minced
1 Tsp dried oregano
1 Tsp Italian Seasoning
salt
pepper
baby basil leaves, garnish

Homemade garlic bread

8 sliced bread
4-6 fresh raw garlic
6 Tbs butter, room temperature
2 Tbs oil
1/2 Tsp garlic powder
Italian Seasoning

Method

Homemade garlic bread

Preheat oven to 200 degrees C. Line baking tray with foil. In a bowl, stir together the room-temperature butter, olive oil, minced garlic, garlic powder, Italian Seasoning, and salt until relatively smooth (a few small lumps of butter are okay). Spread the garlic butter mixture evenly over the bread, one side.

Bake the bread for 10-15 minutes, or until the edges are golden brown and crispy. I bake it for 10 minutes first. Bake for less time if you prefer a softer garlic bread, and more time if you prefer a crispier garlic bread. Once bread are done. Switch off oven, leave the bread in the oven with door a jar; using a wooden spoon to hold it ajar.

Sausage and mushroom piccata

Cut the sausages into 1/2 inch thick pieces. Place the sausage pieces into a medium sized bowl. Mixed well the flour, salt, and pepper. Season the sausages pieces with flour mixture. Wear gloves and toss the sausages pieces to coat well, dredge any excess flour, and set aside on another bowl.

Using Nutri Bullet, add in double cream, the strained porcini water and white beans. Blitz until pureed. Set aside until needed. In a saucepan, add oil and heat over medium-high heat. Add sausage pieces and cook turn them over until nicely browned. Transfer to paper towels plate, cover them with aluminium foil, and keep them warm.

Back to warming up garlic bread

Removed the wooden spoon, the bread in the tray and close the oven door. Then preheat the oven again at 200 degrees C for 15 minutes. Remember to put the garlic bread back into heated oven for 5 minutes.

Continued to finished off Sausage and mushroom piccata

Add wine and chicken stock to the saucepan and bring to a boil. Add minced garlic and onion. Cook until garlic and onion are slightly brown and liquid nearly evaporates, about 2 minutes. Add lemon juice, oregano, Italian Seasoning, both the mushrooms; if porcini is to big, cut into bite sized, and capers. Cook for another 3 to 5 minutes.

Add the white bean pureed, and incorporate it well. Now add in butter and turn heat to very low. Swirl around or use wooden spoon to stir until butter melted. Put the reserved cooked sausage back and into the piccata sauce. Stir gently to combine, stir occasionally, allowing the sauce to be absorbed/ soaked into sausage pieces for about 10 minutes.

When garlic bread are warmed up and crispy, removed out from oven. Scatter baby basil leaves over the sausage and mushroom piccata. Serve with garlic bread and a glass of white wine. Enjoy!!!

https://helenscchin.com/2025/09/23/sausage-and-mushroom-piccata/

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