Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pork bangers with creamy mashed potatoes and mushroom sauce. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Pork bangers with creamy mashed potatoes and mushroom sauce is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Pork bangers with creamy mashed potatoes and mushroom sauce is something which I’ve loved my whole life. They’re fine and they look wonderful.
This recipe makes is own gravy and can be served with mashed potatoes or over rice. We were sopping up the sauce with mashed potatoes and everything, it was really good. I followed the recipe to T and it tasted sour to me.
To get started with this recipe, we must prepare a few components. You can cook pork bangers with creamy mashed potatoes and mushroom sauce using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pork bangers with creamy mashed potatoes and mushroom sauce:
- Get 1 pack pork bangers
- Prepare 1/2 punnet portobello mushrooms
- Make ready 6 medium potatoes, peeled and chopped into small cubes
- Make ready To taste salt
- Take To taste freshly ground black pepper
- Take 2 large garlic cloves
- Prepare 1 teaspoon corn starch
- Get olive oil to fry
- Get 150 ml milk
- Get knob butter
- Make ready 1 cube chicken stock
- Get 5 dried porcini mushrooms
Enjoy with rice, potatoes or even egg noodles. Or you can make this sweet potato and swede/rutabaga mash if you desire to be a tiny bit healthier. This creamy mushroom sauce is made completely from scratch, and includes bourbon for a lovely layer of flavor, lots of mushrooms and a splash of These pork chops look lip-smackingly delicious and my mouth is watering over that creamy mushroom sauce! I always forget about pork chops too.
Steps to make Pork bangers with creamy mashed potatoes and mushroom sauce:
- Fry the pork bangers for 15 minutes in a little olive oil
- Peel and chop the potatoes into small cubes and boil in a pot of lightly salted water for 20-25 minutes on a high heat until the potatoes are very soft.
- Mash the potatoes add a knob of butter, milk, season to taste and mix to combine.
- To make the mushroom sauce, roughly chop or tear the mushrooms into chunks and add to a pan with a little olive oil. Mince the garlic and add to the pan. Saute until golden brown and caramelized. In a small bowl add the dried porcini mushrooms with a little hot water. After 10 minutes, add the cornstarch with the chicken stock to this small bowl and add to the pan of mushrooms. This slurry will thicken the sauce to a gravy consistency.
- Serve the sauce poured over the pork bangers and mashed potatoes. Enjoy! :)
Fried pork with persilla butter, creamy mushroom sauce and delicious mashed potatoes. Bangers and mash are a British pub classic, a combination of fatty pork sausages with buttery potatoes that's perfect for soaking up an afternoon's worth of ale. A rich onion gravy is the sauce that holds the whole thing together, ideally made with homemade beef stock. This goes perfect over mashed potato or as a topping for rice. Arrange the pork burger patties on a clean serving plate and then pour the mushroom gravy over.
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