Pan-fried mushroom caps, rice with sausage

Ingredients

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

Chop the onions and peppers into small pieces and cook them in a pot with a drizzle of 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, with a drizzle of oil, and cook for 3 minutes. Flip them over, add more oil and salt, and cook for another 3 minutes.

Remove the lids from the skillet and add them to the vegetables in the pot. Also add the chopped feet and mix well. Keep the skillet hot and fry the sliced rice sausage in it, 16 pieces if possible. After 2 minutes, turn 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.