It’s been a long day, I’m hungry, tired and I’m looking in my fridge and seeing only bits and pieces. So, what’s for dinner? Toady it was a Linguica, Pepper and Mushroom Skillet- cooked quickly and served over rice. It was really tasty and filling.
Here’s what you’ll need serves two
1/2 spicy linguica sausage, sliced thinly
1/2 bell pepper sliced
1/4 onion sliced
2 cloves garlic minced
3-4 button mushrooms sliced
1/2 cup sherry (I happen to always have this in my pantry- if you don’t add a tablespoon of brown sugar to your stock- the sweet helps to balance the spicy linguica)
1 cup (or so) of chicken stock (or water with a bullion cube added).
1 tablespoon flour
Saute onions, pepper, mushrooms and garlic. Once the veggies are softened add the Linguica. Saute until the linguica is starting to brown.
Add the sherry- let simmer a couple of minutes and add the chicken stock and flour. Allow to simmer until the sauce has thickened.
Serve over buttered white rice.