Name: Sanguins Mushroom Stew with Sausages
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 4 people
Cuisine: Provence
Ingredients: 1 lb ofBlood mushrooms (This mushroom is also known as the "Delicious Milk Cap."); 400 oz ofsmall sausages (or other sausages of your choice); 2 pods ofgarlic; 1/2 boot ofparsley; 400 oz oftomato pulp (or the same amount of fresh tomatoes, depending on the season); olive oil; cast-iron casserole; vegetable brush

Sanguins Mushroom Stew with Sausages

main courses mushrooms prepared in advance slow cooking

Updated on 27 November 2024 by

ratatouille

4 reviews 4.5 : Very good

Cuisine

Provence

Level

Easy

Preparation

30 minutes

Cooking

1 hour 15

Every time I make this stew with "sanguins" mushrooms and sausages, it brings back delicious childhood memories…

In the fall, we’d go out to pick “sanguins,” another name for the milk cap mushroom in Provence. Once we got home, my mother would whip up this simple yet incredibly flavorful stew.

The milk cap mushrooms simmer slowly with sausages and tomato sauce, creating this fabulous stew that always brought joy to the whole family.

Now it’s the children who carry on the recipe, and we hope you’ll also want to discover this unforgettable Sanguins mushroom stew with sausages.

Thank you in advance for your comments!

For

people

Add to shopping list

2.2 lb of Blood mushrooms This mushroom is also known as the "Delicious Milk Cap."
14.1 oz of small sausages or other sausages of your choice
2 pods of garlic
1/2 boot of parsley
14.1 oz of tomato pulp or the same amount of fresh tomatoes, depending on the season
olive oil

Kitchen Tools and Accessories
cast-iron casserole
vegetable brush

1
Rinse and brush the mushrooms. If necessary, trim off the earthy end of the stem.
2
Slice the sausages, sauté them for 5 minutes in a little oil in a Dutch oven, then set aside.
3
Add a tbsp of oil to the bottom of the pot without washing it. The juices from the sausage will add extra flavor to the mushrooms.
Sauté the sliced mushrooms for about 10 minutes.
4
Add the tomato and simmer 15 minutes over low heat, covered.
5
Trim the stems off the parsley, rinse it, and finely chop it.
6
Peel the garlic, remove the germ, and mince it.
7
Add the chopped garlic and parsley, and cook for another 15 minutes, keeping the heat low and the pot covered.
8
Add the sausages, then season with salt and pepper.
9
Let it cook for another half hour, covered, over low heat.

Comments

Julien
October 27, 2022

A simple yet delicious family meal. Just the thing to make your mouth water after a good day of foraging for wild mushrooms in the hills…
Reply
Pam
November 13, 2021

I used smoked sausages and tomato sauce. Delicious 🤤
Reply
Jacques
October 20, 2021

But surely it doesn't take that long to cook…
Three hours is a bit much, isn't it?
Reply
- Olive
  September 30, 2024
  For me, about an hour and 15 minutes ago…
  Reply
Adeline Tracz
October 4, 2021

Simple and delicious—the whole family loved it!
Reply

About
ratatouille

My name is Pascal

I live at Tournefeuille

My culinary biography As someone who is passionate about cooking and good food, I enjoy traditional dishes just as much as contemporary cuisine. Whether it’s for everyday meals or special occasions, I much prefer to cook for myself and (often) learn from my mistakes rather than give in to the temptation of “ready-made” meals!