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Green Bean, Chanterelle and Sausage Saute

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Recently, Jesse and I were gifted with a little brown bag full of beautiful chanterelle mushrooms from one of our dear friends. I adore chanterelles, so when she asked if we wanted some, there was no hesitation.

This green bean, chanterelle and sausage sauté is meant to be served as a side dish and would be a great addition to any Thanksgiving spread. Of course, if you really want to eat it as a main dish, you can do that too. Jesse actually ate it for breakfast with two sunny side-up eggs on top and it looked delicious. There’s no right or wrong here and it’s whatever suits your fancy, really.

Cheers!

Green Bean, Chanterelle and Sausage Sauté

Ingredients:

  • 3 Tbsp grass-fed butter, divided
  • 2 large shallots, chopped
  • 2 cups chanterelle mushrooms, sliced
  • 3/4 lb bulk pork breakfast sausage
  • 1 lb green beans, trimmed
  • Sea salt and pepper to taste
  • 1/4 tsp ground nutmeg

Directions:

  1. Melt 2 Tbsp of the butter in a large pan over medium heat. Add the chopped shallots and stir. After a minute, add the chopped chanterelle mushrooms. Saute 2-3 minutes or until mushrooms are soft. Pour into a bowl and set aside.
  2. In the same pan over medium heat, add the pork sausage and break up with a spatula. Continue to cook a few minutes. Once sausage is nearly cooked through, add the green beans and season to taste with sea salt and pepper. Toss the green beans with the sausage and then cover the pan with a lid to steam green beans for 3-4 minutes.
  3. Then, remove the lid and add the remaining 1 Tbsp of butter. Toss to coat the beans and then add the mushroom mixture back to the pan. Add the nutmeg and toss again. Add more sea salt and pepper if desired. Taste and adjust seasoning if needed.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

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Related

Filed Under: Recipes, Side dish Tagged With: breakfast sausage, chanterelle mushrooms, gluten-free, grain-free, green bean saute, green beans, paleo side dish recipe, paleo Thanksgiving side dish, shallot

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Reader Interactions

Comments

  1. Heather Dailey

    October 16, 2013 at 10:36 am

    Looks fantastic! If we end up with more this year, which is very likely, I’ll keep you in mind for sure!

    Reply
    • paleoinpdx

      October 16, 2013 at 11:57 am

      Sounds great to me! Thanks again!

      Reply
  2. Craving4More

    October 16, 2013 at 5:56 pm

    Well done! This photo is wonderfully beautiful. I think it’s one of your best ones yet – plus the recipe couldn’t be better! It reminds me of my Chanterelle obsession last fall…http://craving4more.com/2012/12/24/chanterelle/

    Reply
    • paleoinpdx

      October 16, 2013 at 8:16 pm

      Aw, you’re so kind to say that. Makes me smile 🙂

      Reply
  3. Patty K

    October 17, 2013 at 6:09 am

    I am looking forward to trying this recipe….it may be my new add in for Thanksgiving this year too!!

    Reply
    • paleoinpdx

      October 17, 2013 at 7:18 am

      Great to hear, Patty! I hope you enjoy it 🙂

      Reply
  4. Cynthia

    October 19, 2013 at 9:16 am

    This looks soooooo good and I can’t wait to try this out. I love all of the ingredients in this recipe. Thanks for this one!

    Reply
    • paleoinpdx

      October 19, 2013 at 9:33 am

      Thanks, Cynthia! I think you’re bound to like it 😉

      Reply

Trackbacks

  1. Green Bean, Chanterelle and Sausage Saute | Paleo Digest says:
    October 16, 2013 at 10:49 am

    […] in PDX / Posted on: January 01, 1970Paleo in PDX – Recently, Jesse and I were gifted with a little brown bag full of beautiful chanterelle […]

    Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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