Ingredients with Measurements:
- 1 pound of mortrett sausage, sliced
- 1 pound of mushrooms, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of cream of mushroom soup
- 1/2 cup of chicken broth
- 1/2 cup of sour cream
- 1/2 cup of breadcrumbs
- 2 tablespoons of butter
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, cook the sliced mortrett sausage over medium heat until browned. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until softened.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and are tender.
5. Add the can of cream of mushroom soup and chicken broth to the skillet and stir until well combined.
6. Stir in the cooked mortrett sausage and sour cream. Season with salt and pepper to taste.
7. Pour the mixture into a 9x13 inch baking dish and sprinkle the breadcrumbs on top.
8. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the casserole is heated through.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 19g
Protein: 19g
Sodium: 800mg
Substitutions for ingredients:
- Mortrett sausage can be substituted with any other type of sausage.
- Chicken broth can be substituted with vegetable broth.
- Sour cream can be substituted with Greek yogurt.
Variations:
- Add diced potatoes or carrots to the casserole for extra vegetables.
- Use different types of mushrooms, such as shiitake or portobello.
- Add shredded cheese on top of the casserole before baking.
Tips and tricks:
- Make sure to cook the mortrett sausage until browned to ensure it is fully cooked.
- Use fresh mushrooms for the best flavor.
- If the casserole is too dry, add more chicken broth or sour cream.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Mashed potatoes
Troubleshooting advice:
- If the casserole is too dry, add more chicken broth or sour cream.
- If the casserole is too wet, add more breadcrumbs.
Food safety advice:
- Make sure to cook the mortrett sausage until browned to ensure it is fully cooked.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
The origin of mortrett sausage can be traced back to France in the 16th century. It is a type of sausage made from pork and is often seasoned with garlic and spices.
Flavor profiles:
The mortrett sausage adds a savory and slightly spicy flavor to the casserole, while the mushrooms add an earthy and rich flavor.
Serving suggestions:
Serve the casserole as a main dish for dinner or as a side dish for a holiday meal.
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