Griddled mushroom caps with blood sausage rice

Ingredients

• 16 large mushrooms
• 2 onions
• 1 bell pepper
• 1 serving of rice sausage
• salt
• extra virgin olive oil

Chop the onions and bell pepper into small pieces and cook them in a saucepan with a little oil over very low heat for 20 minutes. Then, chop the mushroom stems and add them. Cook for 5-10 minutes, until everything is tender. Heat a griddle or frying pan over high heat. Place the caps, cut-side down, on the hot surface with a little oil, and cook for 3 minutes. Flip them over, add more oil and salt, and cook for another 3 minutes.

Remove the hats from the grill and add them to the vegetables in the saucepan. Also, add the chopped feet and mix well. Keep the grill hot and cook the sliced rice sausage, 16 if possible, until golden brown, about 2 minutes per side. After 2 minutes, flip them over and cook for another 2 minutes.

Place 4 hats on each plate. Garnish each hat with vegetables, then with a slice of rice sausage. A bell pepper sauce would pair well with this dish.