Title : Mushroom and Sausage Classic Casserole
link : Mushroom and Sausage Classic Casserole
Mushroom and Sausage Classic Casserole
This quick, surprisingly easy dish is classic British comfort food but seriously nutrient-dense too. The mushrooms are a natural source of vitamin B5, which helps reduce tiredness and fatigue.
Ingredients:
Serves Four
2 tablespoons oil.500g closed cup mushrooms, halved or quartered.
250g onions (2 medium), thickly sliced.
8 good quality thick pork sausages, cut in half, (at least 90% meat).
6 rashers streaky bacon, chopped.
250g carrots (2 large), peeled and cut into large chunks.
350g swede (rutabaga), peeled and cut into large chunks.
2 tablespoons freshly chopped thyme.
300ml vegetable stock.
salt & freshly ground black pepper.
Method:
1) Heat half the oil in a large frying pan and fry the mushrooms on a high heat for about 5 minutes until golden. Season well with salt & pepper and transfer them to a large dish and set aside.
2) Add the remaining oil to the pan along with the onions, sausages and bacon and fry for about 6-8 minutes until the meat is browned but not cooked through.
3) Tuck the vegetable chunks around the sausages and onions, sprinkle over half the thyme and season well. Pour in the stock and cover the pan with a tightly fitting lid or a large piece of foil.
4) Cook over a medium heat for 15 minutes, then stir in the mushrooms, recover the pan and continue cooking for a further 10 minutes or until the veg is tender and the sausages have cooked through and almost all the liquid has evaporated.
5) Stir gently to mix everything and serve sprinkled with the remaining fresh thyme and some green vegetables of your choice.
From an original idea here
The picture above shows what Americans know as "rutabaga". The Scottish call it "neeps" and serve it with haggis. I know it as swede, a fairly recent root vegetable, which is thought to have originated around the 17th century in Bohemia. In 1620 a Swiss botanist described the root vegetable, believed to be a hybrid of the cabbage and the turnip. By 1664 it was growing in England. It's a good source of Vitamin C, fibre, folate and potassium. It's low in calories, and you can find out more about swede here
All the best Jan
Thus Article Mushroom and Sausage Classic Casserole
that is all articles Mushroom and Sausage Classic Casserole This time, hopefully can provide benefits to you all. Okay, see you in another article post.
You are now reading the article Mushroom and Sausage Classic Casserole the link address https://updatedsnews.blogspot.com/2018/08/mushroom-and-sausage-classic-casserole.html
0 Response to "Mushroom and Sausage Classic Casserole"
Post a Comment