Whole 30, AIP*, Low Carb
Cooking the mushrooms low and slow creates a lovely meaty texture to this dish that pairs perfectly with beef stock and the cracked black pepper and parsley flavour of our traditional Yorkshire sausages. Easy to cook and naturally tasty!
Ingredients
Serves 4, 1 hour cooking time
800g chestnut mushrooms, chopped roughly
300g onion, chopped
2 garlic cloves finely minced
2 Tbsp fresh thyme, chopped
4 Tbsp organic ghee
900 ml beef stock
6 Yorkshire free range pork sausages thickly sliced
15 g fresh parsley, chopped
To make wild mushroom and sausage stew
Fry the sausage pieces til golden brown and remove from pan to set aside
Combine the mushrooms, onions, garlic, thyme and ghee in a large saucepan
Cook on medium high heat for about 30 minutes til the mushrooms have released all their liquid and have begun to caramelise
Add beef stock to the pan and bring up to boil.
Reduce heat and cover and simmer for 20 minutes
Take approximately 225ml out of the pan and liquidise in a food processor or using a stick blender
Return this to the pan and stir to combine
Add cooked sausage pieces back into pan and bring soup up to boil,
Remove from heat and stir in the chopped parsley
Enjoy !
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