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Meatballs in Mushroom Sauce




Source of Recipe


Posted by Gina W at the ths.com Cooking Forum.


List of Ingredients




20 Cooked meatballs - use whatever recipe you normally use
1 (8 oz.) container button, porcini or crimini mushrooms, sliced
1 (14 oz.) can stewed tomatoes
1/4 cup heavy cream
1 shallot, minced
2 cloves garlic, minced
2 Tblsp. brandy or sherry
2 Tblsp. butter
2 Tblsp. olive oil
1 tsp. beef soup base or bouillon of your choice
Herbes de Provence
Salt and Pepper


Recipe



In a 2 to 3-quart saucepan, heat the butter and olive oil. Add the sliced mushrooms, salt and pepper and cook, stirring frequently, over medium heat until fragrant - about 8-10 minutes. Add the garlic and shallots and stir. Cook 2 minutes. Add the tomatoes and herbs and stir to mix. Add the brandy and cream; stir to mix. At this point, taste and adjust seasonings and salt to suit your tastes. Add the cooked meatballs and gently stir to cover the meatballs. Cover the pot and let simmer on low heat for 20-30 minutes.

You can serve with buttered noodles or with rice or potatoes or just as is with some crusty rustic bread.

The soup base and brandy gave the sauce depth, and along with the cream and natural mushroom flavor, gave the sauce a very haute-cuisine flavor, even though it was so simple.