My Sausage Mushroom & New potatoes Casserole 💙💙
My Sausage Mushroom & New potatoes Casserole 💙💙

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, my sausage mushroom & new potatoes casserole 💙💙. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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Add the sausage, crumbling it with the back of a wooden spoon. Add the chopped mushroom stems and cook for. Using a slotted spoon, transfer the sausage to a medium bowl, leaving the sausage fat in the skillet. Add the mushrooms, celery and onions to the skillet and saute, stirring occasionally, until.

To get started with this recipe, we must first prepare a few components. You can cook my sausage mushroom & new potatoes casserole 💙💙 using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make My Sausage Mushroom & New potatoes Casserole 💙💙:
  1. Make ready 12 Browned Pork Sausages
  2. Prepare 8 small new potatoes cut in half leave the skin on
  3. Take 1 medium Onion diced
  4. Get 150 g mushrooms chopped small and thin
  5. Get 2 dried veg stock cubes
  6. Prepare 1 dried Beef stoc. k cube
  7. Get 1/2 Tsp Black pepper
  8. Prepare Q₩₩1 tsp Garlic granuals
  9. Get 1 tsp Dried Sage and ààae

In a small bowl combine your cooked sausage, cream cheese, mushroom stems, parmesan, and Italian seasoning. Coat the outside of the mushrooms with extra virgin olive oil. Scoop a spoonful of the mixture into each mushroom cap. Bring a large pan over high heat.

Steps to make My Sausage Mushroom & New potatoes Casserole 💙💙:
  1. Add the potatoes to a Casserole oven dish.
  2. 1n a frying pan add oil to the pan heat up add diced onions and diced mushrooms fry until soft.
  3. Grill the outside of the sausages and then add to the casserole dish with the potatoes.
  4. Add the dry stock cubes and the Garlic and pepper also salt, tomato purèe then 2 pints water stir into the onions and then add all to the casserole dish add to a preheated oven on 170°C for 1 hour.
  5. Serve in a bowl

Scoop a spoonful of the mixture into each mushroom cap. Bring a large pan over high heat. Add oil and onion, saute a few minutes. Add to pan and let brown, stirring with a spoon as needed, not too often you want it to brown. Finely chop the mushroom stems (I like to pulse them a few times in my food processor until finely chopped) and set aside.

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