Today there are a multitude of National Days, among them is National Mushroom Day. Now I wish I could tell you that I’ve created this amazing recipe just for today, but that’s not entire true.
Granted, it is a dish of my own creation. However, I came up with the recipe as a last minute “fix” to a problem that has been plaguing Americans since the pandemic began – shortages. When I was putting the final touches on our family menu plan, I remembered that it had been a while since I make my Swedish Meatballs with Red Currant Sauce. It was time to serve it up again.
Unfortunately, when we got to the market one key ingredient was missing – Red Currant Jelly. How the heck do I make a Red Currant Sauce without Red Currant Jelly? The answer is simple – you don’t. But that didn’t mean I couldn’t make a throw back Swedish Meatball supper. I remember when every kitchen had a copper chafing dish on top of the refrigerator and every cocktail party included meatballs cooked in mushroom soup. What made American housewives think they were serving up Swedish Meatballs is beyond me. These were just meatballs in soup. However; that very retro concept became a jumping board for a slightly tweaked throwback recipe. The meatballs have been highly seasoned, with toasted breadcrumbs and grated onions. The soup-based sauce is created with a Garlic Mushroom Soup, with additional mushrooms and sour cream. Served over noodles, it was reminiscent of both recipes. Perfect for National Mushroom Day. Enjoy!
Mushroom Sauce Swedish Meatballs
1/2 whole White Onion, grated
1 tablespoon fresh Parsley, chopped
1/2 cup Breadcrumbs
2 teaspoons Olive Oil
1/4 teaspoon Nutmeg
1 teaspoon Cardamom
1/2 teaspoon Garlic Powder
1/4 cup Milk
1 lb lean Ground Beef
1 lb Ground Pork
Salt to taste
Black Pepper to taste
Heat oven to 425-degrees. Line a large rimmed baking sheet with parchment paper, set aside.
Cut onion in half from tip to root. Peel half the onion, grate into a bowl and set aside. Snip parsley, set aside.
Warm a dry skillet over medium-high heat. Add breadcrumbs, stirring constantly until crumbs begin to toast to a light brown and are aromatic, about 5 minutes. Place toasted crumbs into a large mixing bowl and set aside.
Wipe skillet clean of any crumbs. Add olive oil, swirl pan to lightly coat. Sauté onions until soft and just beginning to caramelize. Add onions to the bowl. Add egg to the breadcrumb mixture. Season with Nutmeg, Cardamom and Garlic Powder. Lightly mix.
Add milk and ground meats, season with salt and pepper. With hands, work until well incorporated.
Use a 1-tablespoon heaping scoop to form meatballs. Roll in the palm of the hand into a uniform ball. Place on the prepared baking sheet. This should yield about 30 golf-ball size meatballs.
Place in the oven, bake for 8 minutes. Turn pan and continue to bake another 7 minutes. While the meatballs bake, make the mushroom sauce.
4 White Mushrooms
1-1/2 cups Beef Stock
2 (10 oz) cans Roasted Garlic Mushroom Soup
1/2 tablespoon Worcestershire Sauce
1/2 cup Sour Cream
Parsley, chopped for garnish
Clean mushrooms, chop and set aside.
In a large pot or Dutch Oven, mix beef stock, mushroom soup and Worcestershire Sauce. Add fresh mushrooms. Set aside.
Remove meatballs from the oven. Add meatballs to the mushroom sauce, including any drippings. Stir, bring to a boil. Lower heat, cover and simmer for 20 minutes for the flavors to fully develop.
While the meatballs simmer, made noodles for serving.
12 oz Egg Noodles
Water for boiling
Bring a large pot of water to a full boil. Add noodles, stir. Return to a rolling boil. Season with salt and let cook for 8 minutes or until pasta is tender. Drain well.
To serve, remove meatballs in sauce from heat. Add sour cream, stir until smooth. Pour into a large serving bowl, garnish with parsley. Serve with noodles and enjoy.