May 21, 2010
“Balsamic is the new Ketchup”- Vegan Sausage on Arugala Salad with Oven-Baked Potato Chips, Shiraz Mushrooms and Balsamic Reduction Drizzle Yes, I know!  I am a slacker!  I have been super lame and have not updated the site in over a week!  But you know how things go, you get busy, you go to San Francisco and get your stuff stolen, you know, stuff like that. But, I’m back and have been recipe creating and experiementing the past few days.  This dish was a quick-fix meal and was totally delish! What You Need (Serves 1): 1 Meatless Sausage (I used Trader Joe’s Sausage-less Sausage) Arugala Salad Balsamic Reduction For the Mushrooms: 1 Pkg. Baby Bella Mushrooms (cleaned and sliced) 1 Shallot (diced) 1/2 Cup Diced Onions 1 Tbsp. Earth Balance 1/2 Shiraz Wine (or any other Red Wine you prefer) 1 Tbsp. Flour For the Potato Chips: 1 Potato (sliced thin with Mandolin)  Onion Powder Garlic Salt Pepper Heat oven to 450 Degrees. 1. Grease a small cookie sheet and place the thinly sliced potatoes onto the tray.  Season to your desired taste.  Place the tray in the oven for about 20 minutes.  Check every so often so the chips do not start to burn.  Then, about half way through baking, use a spatula to flip the potatoes.  Once crisp, remove from oven and set aside to cool. 2. Heat a medium sized skillet on low-medium heat and grease with PAM or Earth Balance.  Toss in the onions and shallots and saute until they soften.  Next, toss in the mushrooms and allow them to caramelize (about 10-15 minutes).  Next, deglaze the pan by pouring in about 1/2 of the wine. 3. Next, move some of the mushrooms to the side inside the pan and toss in the Earth Balance.  Allow the “butter” to melt and then toss in the flour.  Stir the flour into the butter and allow to bubble.  Then incorporate the mushrooms and add the rest of the wine.  Allow the mushrooms to cook in the wine until it is all absorbed.  Then remove the mushrooms from the pan. 4. Next, reheat the pan and toss in the “sausage”.  Allow the “sausage” to brown on all sides then remove from pan.  Next, slice the “sausage” on the bias and arrange on top of your arugala salad.  Scoop the mushrooms and potatoes onto the plate.  Finish the dish by drizzling balsamic reduction.

“Balsamic is the new Ketchup”- Vegan Sausage on Arugala Salad with Oven-Baked Potato Chips, Shiraz Mushrooms and Balsamic Reduction Drizzle

Yes, I know!  I am a slacker!  I have been super lame and have not updated the site in over a week!  But you know how things go, you get busy, you go to San Francisco and get your stuff stolen, you know, stuff like that.

But, I’m back and have been recipe creating and experiementing the past few days.  This dish was a quick-fix meal and was totally delish!

What You Need (Serves 1):

1 Meatless Sausage (I used Trader Joe’s Sausage-less Sausage)

Arugala Salad

Balsamic Reduction

For the Mushrooms:

1 Pkg. Baby Bella Mushrooms (cleaned and sliced)

1 Shallot (diced)

1/2 Cup Diced Onions

1 Tbsp. Earth Balance

1/2 Shiraz Wine (or any other Red Wine you prefer)

1 Tbsp. Flour

For the Potato Chips:

1 Potato (sliced thin with Mandolin)

 Onion Powder

Garlic Salt

Pepper

Heat oven to 450 Degrees.

1. Grease a small cookie sheet and place the thinly sliced potatoes onto the tray.  Season to your desired taste.  Place the tray in the oven for about 20 minutes.  Check every so often so the chips do not start to burn.  Then, about half way through baking, use a spatula to flip the potatoes.  Once crisp, remove from oven and set aside to cool.

2. Heat a medium sized skillet on low-medium heat and grease with PAM or Earth Balance.  Toss in the onions and shallots and saute until they soften.  Next, toss in the mushrooms and allow them to caramelize (about 10-15 minutes).  Next, deglaze the pan by pouring in about 1/2 of the wine.

3. Next, move some of the mushrooms to the side inside the pan and toss in the Earth Balance.  Allow the “butter” to melt and then toss in the flour.  Stir the flour into the butter and allow to bubble.  Then incorporate the mushrooms and add the rest of the wine.  Allow the mushrooms to cook in the wine until it is all absorbed.  Then remove the mushrooms from the pan.

4. Next, reheat the pan and toss in the “sausage”.  Allow the “sausage” to brown on all sides then remove from pan.  Next, slice the “sausage” on the bias and arrange on top of your arugala salad.  Scoop the mushrooms and potatoes onto the plate.  Finish the dish by drizzling balsamic reduction.

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