Garlic Mushrooms with Sausage Crumble Recipe
How to Make Garlic Mushrooms with Sausage Crumble
Method
- Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
- Peel potatoes and cut into large chunks. Cook in a large saucepan of boiling water for 20 minutes or until very tender but not falling apart.
- Drain potatoes well. Return to saucepan over low heat. Using a potato masher, mash the potatoes. Add 40g of butter and hot milk and beat with a wooden spoon until fluffy. Season with salt and pepper. Keep warm.
- Meanwhile, wipe the mushrooms with a clean, damp cloth and cut out the stalks and reserve. Place on the baking tray. Melt remaining butter in a small bowl, add the oil and garlic and combine. Brush the mixture onto the top side of the mushrooms. Bake in oven for 15 minutes or until tender.
- Heat remaining oil in a medium-sized frying pan. Add the onion and cook for 5 minutes or until soft. Finely chop the mushroom stalks. Add chopped mushroom stalks and chopped tomatoes to the pan. Cook for 1-2 minutes or until soft. Remove from pan.
- Remove the sausage meat from the skins.
- Reheat the frying pan over medium heat. Cook the sausage meat, breaking up the lumps for 5-6 minutes or until browned and cooked through. Return the onion mixture to the pan and heat through.
- For the slaw: combine apple strips, shredded cabbage, vinegar and mayonnaise in a large bowl. Toss to combine and season with salt and pepper.
- Divide the mashed potato amongst 4 plates. Top with the mushrooms and sausage crumble. Serve with the slaw. Sprinkle the mushrooms with fresh parsley, to garnish.