Jul 14, 2007
A tasty mix of strong flavours goes into this sausage and portobello mushroom dish. Slow bake over 2 hours, or cook in 40 mins for a quick result, this recipe is sure to please.
I found myself tonight with a big bowl full of fresh homemade breadcrumbs that I didn't have a use for. I had planned on having crumbed fish, but the fish was a little too fishy for my liking.
No way those lovely breadcrumbs were going to waste though.
This recipe combines my favourite portobello mushrooms with sausages, herbs and tomato sauce, topped by crispy breadcrumbs.
Use the best sausages you can get - the butcher will have all kinds of nice home made sausages, so don't just use the standard cheap ones like I did.
Ingredients
- 6-8 sausages - the best ones you can get
- 6-8 medium-large portobello mushrooms
- 1 440ml can of chopped tomatoes
- 1 onion or red onion
- 3 cloves garlic
- dash of red wine vinegar
- dash of red or white wine
- A large handful of chopped woody herbs - rosemary, thyme, sage or whatever you have available
- Olive oil. Lots of it.
- 2-3 cups of home made breadcrumbs (made from bread, onion, egg and herbs)
- 1/4 cup of grated parmesan cheese
Sauce
The goal for this recipe was to make it quickly with the minimum of preparation and fuss. To do this I used a can of chopped tomatoes, but your own brew of sauce would be better if you have time.Pour a layer of sauce into a large baking dish.
On top of the sauce, put a layer of chopped or sliced onion, some chopped herbs and half the garlic. Add a few splashes of red wine vinegar.
The main event
The star of the show is the mushrooms, backed by the sausages. Place a layer of sausages and mushrooms, making sure you push the ingredients into the sauce.
The remaining ingredients now go on top of the mushrooms and sausages. As you add the ingredients, aim the liquids at the mushrooms so that they absorb the flavour and are nice and juicy.
At this stage, add the white wine, a little more red wine vinegar, and a good lot of the remaining herbs. Top with fresh cheese - some really old parmesan is perfect for this, but cheddar will do nicely too.
The breadcrumbs
Breadcrumbs aren't complicated to make. The secret is to use bread that is nearing the end of it's life, as fresh bread just sticks too much. Use about 6 slices of mixed grain or white bread, combined with an onion, some herbs and one egg. Mix em all together in a blender.Put a good coating of breadcrumbs on top of the dish, then go to town with the olive oil. If you have a device that allows you to spray your oil, this would be best, otherwise thinly drissle the oil across as much of the surface as you can. The oil makes the breadcrumbs go nice and crunchy.
Add any leftover thyme or rosemary to the topping.
Cooking
If you have time, then slow cooking is the best way to cook this. Bake for 2 hours at a low heat, and it will cook perfectly. For a weeknight meal, cook at a medium heat for 40 minutes instead.
Serve and enjoy.
