After a long day tramping through forest meadows, searching for the tiny light brown caps of mushrooms poking up through the leaves, youre tired, hungry and wet, and ready for a feast. Near a roaring fire you sip wine, clean mushrooms and then sauté the succulent forest treasures with garlic and sage and sweet onions. You sit around a huge oak table and dine on chicken roasted over the coals, cut into chunks, and mixed with the savory mushrooms. Its feasts like this that inspired Aidells to create our Portobello Mushroom Sausage, a delicious blend of chicken and turkey, sage, and sweet caramelized onions with champignons, portobello mushrooms, and the essence of the king of wild mushrooms, porcini or cepes (boletus edulis).