I entered this recipe in Pioneer Woman's recipe contest. It is one of my favorite dishes, but there is some contention about the name. I’ve called it Brown Spaghetti all my life along with my sisters, but a few years ago Mom decided Mushroom Spaghetti sounded better and has been attempting to correct me ever since. Whatever you call though, it is good.
1 lb Italian Sausage
½ lb mushrooms
Medium bell pepper
2 cloves garlic
2 10 oz cans cream of mushroom soup
Salt, pepper, Italian seasoning, and cayenne
Brown and drain sausage.
Chop up the mushrooms, onion, pepper, and garlic.
Dump a couple of tablespoons of olive oil in the skillet, add the mushrooms, onion, pepper, and garlic, and sauté until the onions are transparent.
Add the sausage and dump in the mushroom soup. Fill each of the cans about 2/3 full of milk, cover with your hand and shake to dislodge the rest of the soup, then add that in too.
Mix well then add about 1 tsp Italian seasoning, 1/8-1/4 tsp cayenne, a few shakes of pepper, and a couple dashes of salt adjusting all to taste.
Mix well and allow to simmer over low heat for at least 30 minutes.
Serve over spaghetti noodles and top with parmesan cheese if desired.