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Thursday, 2 August 2018

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

You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

30 comments:

Tom said...

...yum!

Dewena said...

This does look good, Jan. To me it seems like a great dish for autumn, as hearty as it is. Anytime I use mushrooms I do what James Beard suggested and stir in "an acre of parsley," and that sounds good with this dish.

My father held the record (back in the 90s for growing the largest rutabaga in Florida in his garden!

Sami said...

Nice casserole Jan. Never heard of rutabaga, but I'll use something else if I can't find it.

Jo said...

That looks so good and very tasty. We eat liver and sausage casserole fairly regularly but I shall definitely make this soon, perhaps when Mick's not at home as he doesn't like mushrooms.

eileeninmd said...

Hello, the casserole looks delicious. I wonder if I could replace the sausage with some thing else. Thanks for sharing. Enjoy your day and weekend!

Catarina said...

This is a visually attractive casserole.
: )

Mary Kirkland said...

I've made mushrooms, bell peppers and sausage. But this looks really good too. I love mushrooms.

wisps of words said...

Sounds like a delicious cooler weather casserole.

Cheryl mylittlepieceofengland said...

Looks lovely and I’m quite partial to swede especially mashed with carrots xx

William Kendall said...

That sounds like quite a meal!

Elephant's Child said...

Hearty comfort food.

Christine said...

This looks delicious! I should eat more mushrooms.

Missy George said...

Looks good..I never developed a taste for mushrooms though..I think it's their consistency that I object to..Happy August..

Dianna said...

Thank you so much for sharing this recipe with us, Jan. My hubby is going to love it!

Martha said...

What a lovely recipe. Thank you for sharing it!

Chris Lally said...

Just finished dinner and now I'm hungry again! :}

roughterrain crane said...

Rutabaga, I have not eaten.It must be tasty. Your posts always introduce me variety of vegetables I have not known.

Lady Fi said...

Looks delicious.

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Haddock said...

Not a big fan of mushrooms but this yummy and must try it.

RO said...

I've heard that mushrooms are so magical and help to burn fat, so I definitely need to try this recipe out. Perfect for a coll night. Hugs and Happy Friday! RO

Marco Luijken said...

That's looking so well.
A lovely meal and very healthy.

Greetings, Marco

Francisco Manuel Carrajola Oliveira said...

Hummmm bem saudável e delicioso.
Um abraço e bom fim-de-semana.

Andarilhar
Dedais de Francisco e Idalisa
O prazer dos livros

Jan (JFM) said...

Yummmm 🍄

Author R. Mac Wheeler said...

when you talk sausage and bacon and mushrooms in the same recipe, you get this man's attention.

PerthDailyPhoto said...

One word.. YUM! Happy weekend Jan ✨

Teresa said...

Seguro que está muy bueno. Un beso.

Magic Love Crow said...

Yummy! Thank you Jan! Big Hugs!

Lee said...

I had grilled sausages with mushrooms and tomatoes today for lunch..and a couple of eggs.

Conniecrafter said...

that sounds really interesting, it was interesting also to hear the different names of the vegetables!