Swedish Meatballs with Portobello Mushroom Gravy
Sometimes you just don’t have time to make everything from scratch. I’m a firm believer that it’s totally okay to take a shortcut. As the queen herself once said:
“You don’t have to do everything from scratch. Nobody wants to make puff pastry!”
It’s a cold, rainy night here. For dinner, I wanted to make something easy, cozy and delicious. I had some Swedish meatballs in my freezer so decided to use that as my starting point. This recipe serves 2.
Ingredients:
10 frozen Swedish meatballs
1 small yellow onion, finely chopped
4 tablespoons butter
1 clove of garlic, minced
1 large portobello mushroom cap, chopped into medium size pieces
2 T parsley, finely chopped
1/2 cup of milk or cream
1 T Worcester sauce
1 t flour or corn starch (to thicken the gravy)
Greek yogurt or sour cream to top
1/4 cup scallions, chopped
Salt & pepper to taste
In a medium saucepan, add butter, onion and garlic. Sauté on medium heat for 3-5 minutes. Add chopped portobello mushroom, parsley, Worcester sauce, salt & pepper. Sauté for another 3-5 minutes.
Add in your milk or cream. Stir all ingredients together for about 1 minute. Let rest on medium heat and let mixture come to a low bowl. Then slowly add in the flour or corn starch while stirring simultaneously to thicken the gravy.
Add the frozen meatballs into the gravy. Adjust the heat to medium-low. Cook for about 25 minutes. Remove from heat and ladle over whatever you want! Sometimes I’ll make this over eggs noodles or rice. Tonight I did it over cooked spinach. Top with Greek yogurt or sour cream and chopped scallions.