This recipe came about as a total accident. I threw some lamb sausage and oyster mushrooms in a pan, not expecting much. I didn't realize that oyster mushrooms, unlike some others, will turn golden and crisp with enough time in a pan. They soaked up the gamey juices of the sausage, which tasted amazing against the oystery flavor of the mushrooms themselves. I've made this a lot since then; it's perfect for about a thousand uses. I've mixed it into pesto pasta, topped polenta with it, and tossed it with salad greens; I imagine it would also be delicious alongside scrambled eggs, or piled on garlicky toast as a kind of meaty bruschetta.

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