Garlic Mushrooms with Sausage Crumble Recipe

How to Make Garlic Mushrooms with Sausage Crumble


  1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
  2. 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.
  3. Meanwhile, wipe the mushrooms with a clean, damp cloth and cut out the stalks and reserve. Place on the baking tray. Melt 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.
  4. 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 onion mixture from pan and set aside.
  5. Once potatoes are cooked, drain 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.
  6. Remove the sausage meat from the skins.
  7. 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.
  8. For the slaw: combine apple strips, shredded cabbage, vinegar and mayonnaise in a large bowl. Toss to combine and season with salt and pepper.
  9. Divide the mashed potato amongst 4 plates. Top with the mushrooms and sausage crumble. Serve with the slaw.
  10. Sprinkle the mushrooms with fresh parsley, to garnish.