Mushroom and sausage casserole
I saw some strange looking mushrooms on a market stall in Nice (visiting for a few days). I bought a few of them – the middle group on the left and decided to make a casserole.
I bought carrots, aubergine, courgette and red pepper, then decided it needed something meaty, so I bought a sausage, “saucisson sec pur porc avec noisettes,” (dry pork sausage with hazelnuts).
I lightly fried a few slices of the sausage first, before cutting them in half. I washed and rough cut the mushrooms, then chopped the other vegetables and mixed everything in a dish.
I didn’t have a proper casserole, but I improvised by using an open dish with a lid made of aluminium foil. I added half a pint of beef stock from a cube, some garlic and some herbs de Provence, and put it into a warm (160) oven for an hour. It came out very well, with the flavours intermingled, particularly the quite strong taste of the mushroom, and the carrots still with some bite on them.. Very appetizing.