comfort essentials: meatballs with mushroom gravy
Okay, as I pen these words, Autumn has begun; the days are getting shorter, the nights are getting longer, and the evenings are getting distinctly cooler. That makes for a perfect combination for good ole’ comfort food. This is one of my first Autumn experiments… it is a combination of meatballs, yummy mushroom gravy, and some garlic mash, for a wonderful dinner out by the fire pit, or inside by the warm glow of the fireplace. It is easy to put together, and tastes absolutely awesome. So, you ready… Let’s get into the kitchen.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- PLAN/PURCHASE
- THE MEATBALLS
- 6 - 8 medium homemade meatballs, more on that later
- THE MUSHROOM GRAVY
- 2 slices applewood smoked bacon, chopped
- 2 tablespoons sweet butter, unsalted
- 8 ounces button mushrooms, sliced; including the stems
- 1 clove garlic, minced
- 1 pinch cayenne pepper
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried orgeano
- 1/2 cup heavy cream
- 1/2 cup dry white wine (chardonnay, or sauvignon blanc)heavy cream
- - salt, kosher variety, to taste
- - white pepper, freshly ground, to taste
- ADDITIONAL ITEMS
- - mash taters, or possibly egg noodles
How To Make comfort essentials: meatballs with mushroom gravy
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Step 1PREP/PREPARE -
Step 2Gather your Ingredients (mise en place).
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Step 3THE MEATBALLS
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Step 4Okay, the meatballs are totally up to you…they could be store bought, or homemade. But, in my opinion, homemade is the way to go. Here is my go to meatball recipe, given to me by my Aunt Josephine: https://www.justapinch.com/recipes/main-course/pork/delicious-beef-pork-meatballs.html?r=12 Whatever recipe you choose, precook the meatballs and keep them nice and warm.
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Step 5THE MUSHROOM GRAVY
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Step 6Add the bacon to a sauté pan, and cook over medium heat, until cooked, but not crispy.
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Step 7Add the butter to the pan.
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Step 8When the foaming subsides add the mushrooms.
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Step 9Sauté until the mushrooms have given up their moisture, and are slightly browned, about 6 to 8 minutes.
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Step 10Add the garlic, cayenne, basil, and oregano, and then sauté for 2 minutes.
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Step 11Make sure to keep the pan active, so that nothing burns.
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Step 12Chef's Note: At this point you can stop the recipe; ignore the wine and cream, and serve these mushrooms over a nice burger or steak. However, if you want the gravy, please continue :-)
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Step 13Mix the wine with the cream, and then add it to the pan. Continue stirring until the liquid is reduced by half, about 4 to 6 minutes.
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Step 14Taste the sauce, and then add a small amount of salt & pepper, (if necessary) and then taste again.
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Step 15Chef’s Note: Salt & taste… Salt & taste… our instructor would say to us… How can you hope to be a chef, if you don't taste your work?
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Step 16Take the pan off heat.
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Step 17Chef’s Tip: Although the dynamics of the sauce will change, if you’re opposed to wine, you can substitute a good chicken stock (not broth).
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Step 18PLATE/PRESENT
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Step 19Place some good mash taters or wide egg noodles on a plate, top with 3 or 4 meatballs, and then cover with the mushroom sauce. A few slices of bread would not be amiss. Enjoy.
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Step 20Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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