Mushroom and Sausage Casserole
Author: www.justaddmushrooms.com/recipes
Serves: 4
Ingredients
- 2 tbsp vegetable oil
- 500g closed cup mushrooms, halved or quartered
- 2 medium onions, thickly sliced
- 8 thick pork sausages, cut in half
- 6 rashers streaky bacon,chopped
- 2 large carrots, peeled and cut into chunks
- 2 large potatoes, peeled and cut into large chunks
- 2 tbsp freshly chopped thyme
- 300ml vegetable stock or a 330ml bottle of Guinness
- salt & freshly ground black pepper
Method
- Heat half the oil in a large frying pan and fry the mushrooms on a high heat for about 5 mins until golden.
- Season well with salt and pepper and transfer them to a large dish and set aside.
- Add the remaining oil to the pan with the onions, sausages and bacon and fry for about 6-8 mins until the meat is browned but not cooked through.
- 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 tightly fitting lid or a large piece of foil.
- Cook over a medium heat for 15 mins, then stir in the mushrooms, recover the pan and continue cooking for a further 10 mins or until the veg is tender and the sausages have cooked through and almost all the liquid has evaporated.
- Stir gently to mix everything and serve sprinkled with the remaining fresh thyme and some green vegetables of your choice.
