Maybe a better title for this recipe is My Dad’s Sausage Dijon But With Portobello Mushrooms, since I did exactly that. As a kid, when I ate meat regularly, I loved when my dad made this dish.
I love my dad’s cooking in general because he is freeform and passionate in the kitchen. He’s often a one-skillet/pot/pan kind of cook-all the ingredients thrown together and allowed to simmer and marinate until everything is tender and full of flavor. I find that cooking this way generally yields satisfying results since it’s hard to mess up. If you add too much white wine, you can always put in a few more beans to soak up the extra juice, etc.
The measurements below are loose, and can be easily manipulated depending on how many people you are planning to feed or what kind of spices you have on hand, but I found that large portobello mushrooms were a perfect substitute for the sausages since they are meaty, absorb juices well, and hold their shape when chopped up.
Mrs. Dash is a staple in my family’s spice cabinet, but you can use any combination of oregano, onion salt, celery salt, dried parsley, basil, or thyme since that is essentially what the mixture is.