Death Angel Mushroom Sauce with Spicy Death Angel Sauce and Spicy Spicy Sausage from Southern Living

Death Angel mushrooms are a favorite among many Southern Californians and many of the dishes they cook up can be enjoyed all year long.

These delicious mushrooms are packed with protein, vitamins, minerals, and plenty of fiber.

For this recipe, we use the Death Angel mushroom sauce for a hearty dish.

But don’t be fooled by the creamy mushroom flavor.

Death Angel is a mushroom that is actually quite spicy, and it has the added benefit of providing lots of flavor.

And don’t forget to get a spoonful of Spicy Smoked Chicken Wings to add a kick of heat and flavor to this dish.

This recipe is made with a mix of chicken, beef, pork, and vegetable broth.

We used Spicy Red Pepper Sauce for this dish, and the Spicy Black Bean and Sausages add the perfect crunch and kick to this tasty dish.

For the sauce, I used the Death Eggplant, Black Beans, and Sliced Red Pepper sauce that I found in my local Asian grocery store.

You can also use the canned Spicy Beef, Pork, and Vegetable Broth.

You may find that this dish is best served cold.

But, for a delicious vegetarian dish, this dish will keep you full for a long time.

Ingredients 4 tablespoons white vinegar 1 tablespoon garlic powder 1 teaspoon chili powder 1/2 teaspoon onion powder 1 tablespoon Worcestershire sauce 1/4 teaspoon salt 2 cups beef broth 1 cup shredded chicken or pork tenderloin 2 teaspoons fresh sage leaves 1 teaspoon black pepper, to taste 1/3 cup brown sugar, to serve Instructions Preheat oven to 425 degrees.

Line a large rimmed baking sheet with parchment paper.

In a small bowl, combine vinegar, garlic powder, chili powder, onion powder, Worcesershire sauce, salt, and pepper.

Stir to combine.

Pour broth into the bowl of a food processor and blend until smooth.

Add beef broth and process until creamy.

Add sage leaves and black pepper to the bowl.

Pour the meat mixture into a saucepan and stir to combine until well combined.

Pour sauce into a single layer of baking parchment.

Place over a baking sheet and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let cool on the baking sheet for 5 minutes before slicing into bite-sized pieces.

Serve with black bean and sliced red pepper and sliced sausage.

Recipe Notes *The Death Eggplants will keep in the refrigerator for up to 6 weeks.

You could also freeze them for up a week, but I would suggest thawing the eggplants first and freezing them.

The eggplant meat is very flavorful, and if you don’t like a little crunch in your dish, try adding some chopped parsley and dried basil to the eggplant mixture.

The sauce is great served warm.

Nutrition Information Serves 6 Serving Size 1/8 of a serving Amount Per Serving Calories 729 Fat 36g Saturated Fat 2g Trans Fat 0g Cholesterol 62mg Sodium 672mg Carbohydrates 56g Sugar 14g Protein 23g Vitamin A 25.9% Vitamin C 32.2% Calcium 18.1% Iron 9.9 % *Nutritional information is per serving, not a calculator.

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