Tag Archives: mushrooms

Chicken with Mushrooms & Garlic

Chicken with Mushrooms & Garlic

Chicken, mushrooms and garlic are a great combination and in this easy pan dish they make a great family meal that is good enough for mid-week entertaining.

Chicken with Mushrooms & Garlic

In this dish I have used whole, non-homogenized milk – this milk is so creamy and delicious that I use it rather than cream when just a small amount of creaminess is needed in a dish.

We are lucky enough in Hawke’s Bay to have a boutique dairy company (Origin Earth – who I work for) that produce this wonderfully creamy milk, but if you don’t have something similar in your part of the world use half milk and half cream.

Serves 4

butter
olive oil
4 chicken thighs
250g mushrooms, sliced
1 bulb garlic, broken into cloves, peeled
1 tsp dried thyme
1 cup chicken stock
¼ cup whole milk
a handful of fresh parsley, chopped

1              Place a knob of butter and a splash of oil in deep-frying pan with a lid, over a medium heat, once butter melts and foams, add chicken skin-side down and cook, for 4-5 minutes or until brown, turn over and cook for 4-5 minutes longer. Remove chicken from pan and set aside.

2              Reduce heat, add mushrooms, garlic and thyme to pan, cover and cook, stirring occasionally, 8-10 minutes or until mushrooms start to soften. Remove from pan and set aside.

3              Add stock and bring to simmering, stirring, to loosen any bits on the base of the pan. Stir in milk, bring back to simmering and
simmer, stirring occasionally, for 8-10 minutes or until liquid
reduces by about half.

4              Return chicken to pan, cover and cook for 30 minutes or
until chicken is cooked through. Stir in parsley and serve with a new or mashed potatoes and a steamed green vegetable of your choice.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Mushrooms: Te Mata
Mushrooms
– Havelock North; Garlic: Krismaw Gardens – Hastings; Milk: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: butter, thyme.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other easy chicken recipes you might like to try:

Roast Chicken & Cauliflower

Roast Chicken & Cauliflower

Chicken, Bacon, Chickpea & Kale Bake

Chicken, Bacon, Chickpea & Kale Bake

Cheesy Chicken, Potato & Bacon Bake

Cheesy Chicken, Potato & Bacon Bake

 

Creamy Pork & Mushroom Casserole

Creamy Pork & Mushroom CasserolePork, bacon and mushrooms is always a favourite combination –
sophisticated enough for a causal dinner party, but comforting and easy enough for a family dinner.

Creamy Pork & Mushroom Casserole

This light casserole gets its creaminess from Dijon mustard, not cream, and is great spring meal. For a complete meal, serve over smashed
potatoes and accompanied by a steamed green vegetable of your choice.

Serves 4

500g diced pork
sea salt and freshly ground black pepper to taste
olive or vegetable oil
500g mushrooms, sliced
1 medium onion, sliced
2 rashers bacon, rind removed, meat chopped
1 cup white wine
1 tbsp Dijon mustard
a good handful of parsley, chopped

1              Preheat oven to 180°C. Season pork with salt and black
pepper.

2              Heat a large heat- and ovenproof casserole dish over a
medium heat, add a splash of oil and brown meat, in batches, if
necessary. Remove meat from pan and set aside.

3              Add mushrooms, onion and bacon to pan, cover and cook, stirring occasionally, for 10-15 minutes or until mushrooms and
onion start to soften. Add wine and mustard to pan, mix well to
combine and bring to simmering. Return pork to pan, cover, transfer to oven and cook for 45-60 minutes or until pork is tender.

4              Remove lid from casserole, place over a medium heat and simmer to reduce and thicken excess liquid – this could take
anywhere from 10-20 minutes. Stir through most of the parsley,
reserving some for scattering. Season to taste with salt and black pepper, if necessary.

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Onion:
Krismaw Gardens – Hastings; Parsley: JJ Organics – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: wine, mustard, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Cheesy Mushroom Toast

Cheesy Mushroom Toast

This is my take on a Polish street food with the rather lovely name (which I can’t pronounce) Zapiekanka (apparently pronounced zapʲɛˈkanka). But, it’s just creamy mushrooms on toast with cheese and in Poland it’s served topped with hot tomato sauce or ketchup – I sprinkled mine with a little hot sauce from local company Orcona, but ordinary tomato sauce or one spiced with chilli also works well.

Cheesy Mushroom Toast

I used sourdough, but you could use a split roll or baguette (as is used in Poland).

For each toast

1 slice sourdough or bread of your choice
½ cup grated cheese – I used a local gruyere-style
MUSHROOM TOPPING
¼ small onion, chopped
butter
olive oil
60g mushrooms, roughly chopped
½ tsp dried Italian herbs
pinch dried red pepper flakes
¼ cup red or white wine
1 tsp plain flour
whole milk
sea salt and freshly ground black pepper

1              Preheat oven to 200°C.

2              For the mushroom topping, place onion, a knob butter and a splash of oil in a small frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and
translucent.

3              Reduce heat, add mushrooms and cook, covered, stirring
occasionally, for 10-15 minutes or until mushrooms soften and give up their liquid. Add Italian herbs and red pepper flakes and cook, stirring, for 30-45 seconds or until fragrant. Add wine, cover and cook, stirring, for 8-10 minutes or until mushrooms absorb the liquid – adding some hot water if mixture starts to dry out.

4              Mix flour with cream or milk to make a smooth paste. Stir into mushroom mixture and cook, stirring, for 3-4 minutes longer. Season with a grind of salt and black pepper.

5              Place sourdough on a foil-lined baking tray, pile mushroom mixture onto bread and scatter with cheese. Transfer to oven and bake for 10-15 minutes or until cheese melts and is golden.

Where did the ingredients for this dish come from:
Mushrooms: Te Mata Mushrooms – Havelock North; Onion:
Krismaw Gardens – Hastings; Milk: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: butter, Italian herbs, dried red pepper flakes, wine, flour, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sandwiches you might like to try:`

Cheesy Steak, Mushroom & Onion Sandwiches

Cheesy Steak, Mushroom & Onion Sandwiches

Chicken, Bacon & Cheese Toasted Sandwich

Chicken, Bacon & Cheese Toasted Sandwich

Toasted Cheese, Apple & Bacon Sandwich

Toasted Cheese, Apple & Bacon Sandwich

 

Beef, Bacon & Mushroom Casserole

Beef, Bacon & Mushroom Casserole

Bacon and mushrooms are a favourite pairing and here are they are added to beef to make a wonderfully warming casserole.

Even though the meat isn’t browned this casserole still has plenty of colour and flavour because of the ingredients used. And not
browning the meat is a shortcut for the cook, that doesn’t sacrifice flavour – another win/win.

Beef, Bacon & Mushroom Casserole

Serves 4

1 large onion, diced
olive oil
3 rashers bacon, rind removed, meat cut into strips
2 cloves garlic, finely chopped
2 tsp smoked paprika
½ tsp dried oregano
500g stewing or casserole steak – such as gravy beef, blade steak or shin beef, cut into 2.5cm pieces
sea salt and freshly ground black pepper
500g Portobello button mushrooms, quartered or halved –
depending on size
2 cups beef stock
chopped fresh parsley

1              Preheat oven to 180°C.

2              Place onion and a splash of oil in a heat-and ovenproof
casserole dish over a medium heat. Cover and cook, stirring
occasionally, for 8-10 minutes or until soft and translucent. Add
bacon and garlic and cook, stirring occasionally, for 5 minutes. Add paprika and oregano and cook, stirring, for 30 seconds.

3              Season steak with salt and plenty of freshly ground black pepper. Add steak, mushrooms and stock to the pan, bring to
simmering and cover. Transfer to oven and cook, for 1½ -2 hours or until is tender.

4              Using a slotted spoon remove meat and mushrooms from
liquid. Place casserole dish over a medium heat, bring to simmering and simmer for 10 minutes or until liquid reduces and is syrupy.
Return meat and mushrooms to casserole, cover and cook for 5 minutes longer to heat through. Serve scattered with parsley.

Make Ahead: Make to the end of step 3, cover and refrigerate for 2-3 days. When ready to serve, complete as per step 4.

Where did the ingredients for this dish come from:
Beef: Mad Butcher – Hastings; Onion, garlic: Krismaw Gardens – Hastings; Bacon: Holly Bacon – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Sweet Smoked Paprika: Orcona Chillis ‘n Peppers – Hastings; Parsley: The Chef’s Garden @
Epicurean
– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: vegetable oil, salt, black pepper, dried
oregano stock, chickpeas.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Cheesy Steak, Mushroom & Onion Sandwiches

Cheesy Steak, Mushroom & Onion SandwichesRump steak isn’t generally my favourite cut, but I do like it for
sandwiches such as this, where I slice it. This substantial sandwich is an easy causal meal that is great as it is or served with a salad of mixed leaves on the side.

Cheesy Steak, Mushroom & Onion Sandwiches

Serves 4

2 large onions, thinly sliced
olive oil
butter
8 large mushrooms, sliced
500g rump steak
sea salt
4 bread rolls, split – toasted, if desired
mustard of your choice
mixed leaves
1 cup grated hard cheese – I used a local hard cheese

1              Place onions and a good splash of oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 15-20 minutes or until onions soften and caramelise. Remove onions from pan and keep warm.

2              Add another splash of oil and a knob of butter and heat to melt butter. Add mushrooms, cover and cook, stirring, occasionally, for 10 minutes or until mushrooms give up their juices, remove lid and cook, stirring occasionally, for 5 minutes longer or until liquid evaporates. Remove mushrooms from pan and keep warm.

3              Season steak with salt. Increase heat, add another splash of oil and when oil is shimmering, add steak and cook, for 3-4 minutes each side or until cooked to your liking. Remove steak from pan,
cover and let stand for 5 minutes. Just prior to assembly, slice.

4              To assemble, spread top half of each roll (cut side) with
mustard. Top bottom half of each roll with mixed leaves, then onions, mushrooms, steak, cheese and finally top half of roll. Serve immediately.

So tell me, which is favourite steak cut – sirloin, rump, fillet or rib-eye?

Where did the ingredients for this dish come from:
Steak: Mad Butcher – Hastings; Onions: Krismaw Gardens – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Rolls: The Love N Oven – Napier; Mixed leaves: The Chef’s Garden
@ Epicurean
– Hastings; Olive oil: The Village Press – Hastings; Cheese: Origin Earth – Havelock North; Store Cupboard Ingredients: butter, mustard, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sandwiches you might like to try:

Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

Beef, Bacon & Cheese Sandwiches

Beef, Bacon & Cheese Sandwiches

Bacon, Fig & Rocket Sandwich

Bacon, Fig & Rocket Sandwich

 

Lamb, Mushroom & Rosemary Parcels

Lamb, Mushroom & Rosemary ParcelsThis is my take on a recipe I saw over on The Kitchn – it is an easy and fun way to find one person or a crowd. The aroma of the
rosemary as this meal is cooking captivates the senses and has you looking forward to it long before it is ready.

The recipe at The Kitchn just calls for lamb chops, so here I have used that economic cut that as regular readers know is a favourite of mine – shoulder chops.

Lamb, Mushroom & Rosemary Parcels

I love cooking food in foil or paper parcels – the food cooks quickly and
retains its juices and any flavours you add (such as the rosemary in this recipe) infuse through the food.

For each serving:

olive oil
sea salt and black pepper
1-2 lamb shoulder chops
1 medium potato, sliced
4 button mushrooms, sliced
1 clove garlic, sliced
2 tbsp white wine
1 sprig rosemary

1              Preheat oven to 180°C. For each parcel, tear off a piece of
aluminium foil large enough to completely enclose the chops and vegetables. Brush foil with oil.

2              Heat a frying pan over a medium heat. Season chops with salt. Add a splash of oil to the pan, then add chops and cook for 2-3 minutes each side or until browned. Remove from pan and set aside.

3              Add a little more oil to the pan, if necessary, then add
mushrooms and cook for 4-5 minutes. Add garlic and cook, stirring, for 1 minute longer. Remove mushrooms from pan, add wine, bring to the boil and cook to reduce slightly. Return mushroom mixture to pan and mix to combine.

4              To assemble parcels, place potato slices in middle of each piece of foil and season with a grind of salt and black pepper. Top
potatoes with chops then spoon over mushroom mixture and finally top with rosemary sprig. Bring foil up around lamb and roll edges to seal. Place parcels on a baking tray and bake for 45-60 minutes or until lamb is tender. Allow to stand for 5 minutes before serving.

So tell me, do you cook food in foil or paper?

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Potatoes, garlic: Krismaw Gardens – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Rosemary: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: white wine, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Not Your Usual Steak & Kidney Stew

Not Your Usual Steak & Kidney Stew

Steak and kidney is a winter favourite and whether it’s between sheets of pastry, topped with dumplings or just served over creamy mash, even those who profess not to like offal seem to be able to eat this warming dish. Even my mother who never ate any type of offal enjoyed a good steak and kidney pie!

JR had to go to the butcher to get the dog some bones, so I said to him to get some meat – I really gave no instructions so he came home with among other things marinated something (I never buy pre- marinated meat!) and steak and kidney mix.

Steak and kidney mix is quite handy – it saves you time as you don’t have to cut the meat.

In this version of steak and kidney stew I have given it a Tunisian twist by adding harissa, which spices it up a bit, then thew in chopped coriander at the end to give freshness.

Not Your Usual Steak & Kidney Stew

This could also be cooked in the oven if you prefer – after adding the stock and bringing to simmering, place in a preheated 160°C and cook for 1½-2 hours until beef is tender.

Remember, different brands of harissa vary in heat, so adjust the quantity according to the brand you are using and your taste.

Serves 4-6

1 large onion, sliced
oil of your choice
500g mushrooms, sliced
1 tbsp harissa paste or to taste
600g pre-cut beef steak and kidney mix
2 tbsp seasoned flour
2 cups beef stock
sea salt and freshly ground black pepper

1              Place onion and a good splash of oil in a saucepan, cover and cook over a medium heat, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2              Add mushrooms, mix well to combine, cover and cook,
stirring occasionally, for 8-10 minutes or until mushrooms soften and give up their juices. Stir in harissa and cook for 1 minute.

3              Toss steak and kidney mix in flour to coat. Add to pan and mix well to combine. Add stock, cover, bring to simmering and
simmer, stirring occasionally, for 1½-2 hours or until beef is tender.  Season to taste with a good grind of salt and black pepper. Serve with mashed potatoes or steamed rice or boiled pasta and a green vegetable of your choice or a salad of mixed leaves.

So tell me, do you like to give a twist to traditional favourites?

Where did the ingredients for this dish come from:
Steak & kidney mix: Mad Butcher – Hastings; Onion: Krismaw
Gardens – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Harissa: Orcona Chillis ‘n Peppers – Hastings; Store
Cupboard Ingredients:
oil, stock, flour, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Mushroom, Spinach & Bacon Strudel

Mushroom, Spinach & Bacon StrudelMushrooms, spinach and bacon – always a favourite combination. Here they are teamed together, wrapped in filo pastry and baked until crisp and golden.

Great eaten hot, but also fabulous cold, so makes a great picnic dish. I took leftovers to work and everyone eat it cold and loved it!

Mushroom, Spinach & Bacon Strudel

For a vegetarian version, omit the bacon and replace with feta – crumble and add feta with ricotta.

The filling can be made in advance and stored in the refrigerator until
required.

Serves 4-6

50g butter, chopped
1 large (long) leek, sliced
125g bacon rashers, rind removed, meat cut into strips
600g mushrooms, chopped
2 garlic cloves, finely chopped
1 bunch spinach, stems removed
200g ricotta cheese, chopped
1 cup dried breadcrumbs
12 sheets filo pastry
olive oil cooking spray
sesame seeds

1              Place butter, leek and bacon in a frying pan, cover and cook over a medium heat, stirring occasionally, for 10-15 minutes or until leeks are soft and tender.

2              Add mushrooms and garlic, cover and cook, stirring, for 15 minutes longer or until mushrooms are cooked and give up their juices. Remove cover and cook to evaporate excess liquid.

3              Meanwhile, steam or microwave spinach. Drain well,
squeezing to remove excess water. Chop.

4              Add spinach to pan and mix to combine. Add ricotta cheese, mix well to combine and stir in breadcrumbs. Remove pan from heat and allow to cool. Season with a grind of salt and black pepper.

5              Preheat oven to 200°C. Line a baking tray with baking paper. Place 1 pastry sheet on the bench and brush with oil. Top with
another 2 pastry sheets, brush with oil. Top with another 2 pastry sheets, brush lightly with oil, then top with another pastry sheet – you should have used 6 sheets of filo. Spoon half the mushroom
mixture along 1 long edge of pastry. Fold ends in and roll up tightly to enclose filling. Place strudel on prepared baking tray. Repeat with remaining pastry and mushroom filling to make a second strudel. Brush strudels tops with a little oil and sprinkle with sesame seeds. Bake for 20 minutes or until golden and crisp. Stand for at least 5 minutes before cutting into thick slices and serving with a salad of mixed leaves.

Where did the ingredients for this dish come from:
Mushrooms: Te Mata Mushrooms – Havelock North; Leeks: The Chef’s Garden @ Epicurean – Hastings; Spinach, garlic: Krismaw Gardens – Hastings; Ricotta: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients:
sesame seeds, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Fish with Creamy Mushroom & Lemon Sauce

Fish with Creamy Mushroom & Lemon SauceI love the marriage of fish and mushrooms and I love this easy fish dish that can be made in about 30 minutes and is smart enough for mid-week entertaining. Just serve with a salad of toss leaves on the side for a complete meal.

Fish with Creamy Mushroom & Lemon Sauce

Serves 4

4 x 150g firm white fish fillets of your choice
sea salt and freshly ground black pepper
olive oil
CREAMY MUSHROOM & LEMON SAUCE
good of knob butter
500g mushrooms, thinly sliced
4-6 green onions, chopped
1 clove garlic, finely chopped
4 tbsp plain flour
2 cups milk
a good handful of fresh parsley, chopped
1 lemon, zest gated

1              To make sauce, melt butter in a large frying pan over a
medium-high heat, when butter is foaming, add mushrooms and green onions, cover and cook, stirring occasionally, for 8-10 minutes or until mushroom are tender. Add garlic and cook, stirring, for 1
minute longer or until fragrant.

2              Stir in flour and cook, stirring, for 1-2 minutes. Slowly stir in milk and cook, stirring constantly, for 3-4 minutes or until sauce boils and thickens. Add most of the parsley, lemon zest and a squeeze of lemon juice. Season to taste with salt and black pepper.

3              Season fish with salt. Heat a separate frying pan over a
medium-high heat, add a fish and cook for 2-4 minutes each side or until cooked through.

4              Serve fish topped with sauce and scattered with remaining parsley.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Green onions, lemon, garlic: Krismaw Gardens – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Parsley: The Chef’s Garden @ Epicurean
Hastings; Milk: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: butter, flour, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Sausage & Mushroom Stew

Sausage & Mushroom StewMushrooms give this dish a dark, earthy appearance and flavour.

Here I used Holly Bacon Toulouse sausages –these breakfast-sized sausages are simply made from coarsely ground pork, salt and spices and are gluten-, dairy- and preservative-free.

Sausage & Mushroom Stew

When tomatoes are not in-season use a can of chopped instead.

Serves 4

500g breakfast-sized sausages
olive oil
1 onion, chopped
500g mushrooms, sliced
2 garlic cloves, finely chopped
500g tomatoes, chopped
1 cup beef stock
a good handful of parsley, chopped

1              Cut sausages into 2cm pieces. Heat a large saucepan over a medium heat, add a splash of oil and swirl to coat base of pan. Add sausages and cook, tossing, for 5 minutes or until sausages are browned. Remove sausages from pan and set aside.

2              Add onion to saucepan, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add
mushrooms and garlic, cover and cook, stirring occasionally, for 10 minutes longer or until mushrooms soften and release their juices.

3              Add tomatoes and stock to pan and bring to simmering.
Simmer, stirring occasionally, for 10-15 minutes or until tomatoes breakdown and mixture reduces to make a thick sauce. Return
sausages to pan and cook for 5 minutes longer to heat through. Just prior to serving, stir in most of the parsley, reserving a little for
scattering.

Serving suggestion: Spoon over pasta, rice or mashed potatoes

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Mushrooms: Te Mata
Mushrooms
– Havelock North; Parsley: The Chef’s Garden @
Epicurean
– Hastings; Onion, garlic, tomatoes: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
stock.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using Toulouse sausages you might like to try:

Sausage, Bacon & Bean Stoup

Sausage, Bacon & Bean Stoup

Toulouse Sausage, Kale & Bean Stew

Toulouse Sausage, Kale & Bean Stew