Couple of weeks back, when I baked Ciabatta, I felt like repeating the mushroom and sausage dish once again but with a lot more broth. Crusty bread with flavor packed broth is a perfectly delicious combination, especially when it’s raining outside and you crave for something hearty. This time, I used white wine instead of red wine, which I think is a much better choice because the color turns out gorgeous when the mushrooms and sausages caramelize in butter. If you want vegetarian version, you could replace the sausages with carrots or cauliflowers. I prepared this dish collaborating with Godrej Nature’s Basket. Their spread of sausages always tempts me and they have quite an extensive collection. Crazy about sausage, yes that I might be! And when cooked with mushroom, it makes a great filling dish. Although I cooked it in a saucepan on stove top, you can also make it much easier by just dropping everything in a pan and roast it in the oven.
