Day: March 2, 2019

Ingredients

2 tbsp. olive oil
500g ground sausage
1 tsp. onion powder
120g cream cheese
1 onion, diced
sea salt & ground black pepper, to taste
1 can (300ml) condensed french onion soup
500ml beef broth
2 cups egg noodles
120ml full-fat sour cream
40g freshly grated parmesan cheese

Instructions

In a large soup pot over medium-high heat, heat olive oil and add in the onions, sausage, onion powder, salt and black pepper. Brown the sausage and mix well.

Pour condensed french onion soup,cream cheese, beef broth, and egg noodles into the pot and stir. Boil until noodles are fully cooked, about 8-10 minutes.

Add sour cream and grated parmesan cheese and stir.

Ingredients:

50g unsalted butter, melted
1 tbsp freshly squeezed lemon juice
1 tsp dried onion powder
1 tsp dried thyme
1/2 tsp dried rosemary
Kosher salt and freshly ground black pepper, to taste
1kg cremini mushrooms

Directions:

Preheat oven to 190C. Lightly oil a baking sheet.

In a small bowl, whisk together butter, onion, lemon juice, thyme and rosemary; season with salt and pepper, to taste. Add mushrooms and gently toss to combine.

Place mushrooms in a single layer onto the prepared baking sheet.

Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally.

Serve immediately.