Let's make a low carb breakfast without eggs or bacon! It's sausage and mushrooms - and it's fatty!
500 g mushrooms
160 g sausage (or however much you want)
50 g butter
1-2 clefts of garlic
salt and pepper for the mushrooms
season by the buds for the sausage
Brush off the mushrooms clean rather than washing as this will speed up the next step; the dehydration of the mushrooms. When the mushrooms have been sliced, they need to sit in the pan for a while at low-middle heat to sweat out excess fluids. This is necessary for a good result and may take a while - dicing the mushrooms and keeping them dry will aid this. When the liquids disappear from the pan, you can start frying your sausage and add the butter to the mushrooms with salt and pepper by the buds. The sausage gets the garlic and leek, together with your choice of seasoning. I usually take salt, peppers, cayenne pepper, curry, basil, oregano, thyme or some spice mix.