Mushroom and sausage casserole
Comfort food at its most delicious!
Preparation time: 10 minutes
Cooking time: 40 minutes
2 tbsp vegetable oil
500g closed-cup mushrooms, halved or quartered.
Salt & freshly ground black pepper.
250g (2 medium) onions, thickly sliced.
8 thick pork sausages, cut in half.
6 rashers streaky bacon, chopped.
250g carrots, peeled and cut into large chunks
350g potatoes, peeled and cut into large chunks
2 tbsp fresh thyme, chopped
300ml vegetable stock (or use a 330ml bottle of Guinness instead of stock as an option. )
1 Heat half the oil in a large frying pan and fry the mushrooms on a high heat for 5 minutes until golden. Season well with salt and pepper then transfer the mushrooms to a large dish and set aside.
2 Add the remaining oil to the pan along with the onions, sausages and bacon. 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 (or Guinness) and cover the pan with a tight-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 thyme and some green vegetables of your choice.
Recipes and images courtesy of justaddmushrooms.com