I'm not cooking tonight - we're just pulling some stuff out of the freezer and it just happens to be this dish which I made a few nights ago. I had posted on the first part of the cooking process which included the recipe for the meatballs, but I never posted on the rest of the meal.
I had so much leftover from the other night that I put some of it away in the freezer for another night. I didn't think we'd be pulling it out of the freezer so soon, but this is what The Boy wanted for dinner tonight. I had suggested leftovers (again!) but he protested to having chicken curry 3 nights in a row.
A friend of mine, whom I showed the picture of the dish to said it certainly looks a lot better than the meatballs you get from Ikea. Well, I would certainly hope so! I didn't use any fillers in the recipe.
So the previous post has the recipe for the meatballs, I'm going to post the RECIPE for the creamy mushroom sauce here:
- 600ml cream
- 1 cup white wine
- 1 can sliced mushrooms, drained
- 1 packet dry mushroom soup mix
- 1 onion chopped
- 3 cloves of garlic, minced
- 2 bay leaves
- Olive oil
- Salt and pepper to taste
- Heat olive oil in pan and put in onions and garlic to cook. Sautee for a few minutes but do not brown
- Add mushrooms into pan and cook until water is mostly gone
- Add white wine and bring to a simmer (this should happen fairly quickly)
- Add the packet of dry mushroom soup mix and stir in wine until mixed through
- Add bay leaves and cream and bring to a boil
- Simmer gently until sauce thickens (if the sauce becomes too think, you can add a bit more white wine to thin it out)
- When the sauce is ready, add salt and pepper to taste
- Serve over fettuccine and meatballs
Note: this is quite a rich, creamy sauce, so you don't need a lot. Too much sauce on your fettuccine might be too rich and be hard to digest or difficult to eat.
I served the meatballs and fettuccine with a side salad of green lettuce leaf mix. I dressed it with a simple balsamic dressing which was 3 tablespoons garlic infused olive oil and 2 tablespoons caramelized balsamic vinegar, shaken well together.
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