Have I told you lately that I love mushrooms? Well, I do. So this recipe is automatically a winner for me, and I hope it will be for you too.
We threw it on top of pasta this time, but have also done it with mash or salad. It doesn’t have to be as heavy as this looks, but this hits the spot when you’ve got starving mouths to feed.
Over the past year I lost my mojo with cooking, and I seemed to make the same things over and over again, and didn’t put any love into it, cos I had nothing left to give. So it’s nice to be cooking again, and discovering recipes that I haven’t made in a while.
This delicious dish is winner for the whole family. With it’s creamy sauce, and moorish meatballs, it’s an easy mid-week meal that will fill everyone’s bellies.
500g pork sausages
1 tablespoon olive oil
1 red onion, chopped finely
3 garlic cloves, chopped finely
250g button mushrooms, sliced
1 tablespoon plain flour
1 cup chicken stock
2 tablespoons wholegrain mustard
2 tablespoon fresh chives, chopped
Cooked pasta or mashed potato, to serve
1. Remove pork from sausages, and roll into small balls. Heat half of the oil in a large frying pan, and cook the meatballs over medium heat. Cook for around 5 minutes, turning regularly to make sure their browned all over and cooked through. Set aside.
2. Return the pan to the heat, add the remaining oil, and cook the onion for 3 minutes, or until softened. Add the mushrooms and cook for 5 minutes until tender. Add the garlic, and cook for a further minute.
3. Sprinkle the flour over the mushroom mix, and stir, cooking for 1 minute. Add the cream, stock and mustard. Stir until combined. Turn heat to low, and cook for 10 minutes, or until the sauce has thickened.
4. Add the meatballs to the pan, and warm through, cooking for 2 minutes. Serve over pasta or mash, and sprinkle with chives.