This dinner is such comfort food.
It is so perfect for a rainy day, or when you get home from a hard day’s work and need something hot and filling.
And this sauce… Oohhh, this sauce. You don’t even need the meatballs. You can just throw in the egg noodles and call it a day. Or, spoon this mushroom heaven over shredded chicken and brown rice. Okay, I need to stop now. I’m starving.
Most of the time when you hear mushroom sauce, that means Cream of “Something” Soup. I make this sauce with Amy’s Organic Mushroom Bisque. I can always find it in the soup aisle of my supermarket
This soup has really good quality ingredients and it makes any cream based “mushroom soup” recipe just as delicious but is SO much better for you.
Say goodbye to cream of something soup, say hello to healthy, happy mushroom sauce.
For this recipe, you will need about 1/2 a batch of baked chicken meatballs. So, about 15 meatballs. I had leftovers in the freezer. I threw them into the sauce as-is. No defrosting necessary.
Start by boiling a large pot of water over high heat. While you are waiting for the water to boil, let’s make our sauce.
Add 3TB of organic butter to a heavy bottomed saucepan or dutch oven set over medium heat.
When the butter is just melted, grab a whisk and sprinkle in 1/4 cup of flour.
Immediately begin whisking the flour and butter together until they are combined. Keep this up for about two minutes or so until the flour and butter are combined. This is called a “roux” and is the base for almost all gravies and thick sauces.
In a glass measuring cup, add one cup of milk and one cup of good quality chicken stock.
Slowly pour the stock and milk mixture into the roux.
The mixture will seize up at first, but as you keep pouring and whisking it will relax and soften up.
After all the liquid is poured in, keep whisking for another minute or two and the sauce should thicken up very quickly. Keep whisking to make sure it stays nice and smooth.
Add in 1 tsp each of garlic powder and onion powder and a heavy pinch of salt and pepper.
Add 2 cans of Amy’s Mushroom Bisque.
Whisk that in.
Add the meatballs to the sauce, turn the heat down to medium-low, stir and cover. The meatballs I used were frozen and they defrosted in about 10 minutes.
At this point, the water should be boiling so throw a pound of egg noodles (I use whole wheat) into the salted, boiling water. Cook according to package directions.
Drain the pasta and add it to the sauce.
Taste for salt and pepper.
Give everything one last stir, and voila! Meatballs in Creamy Mushroom Sauce.
Such creamy goodness. Yum!
1/2 batch of baked chicken meatballs (15 meatballs)
3 TB good quality butter, unsalted
1/4 cup flour
1 cup good quality chicken stock
1 cup 2% or whole milk
1 tsp garlic powder
1 tsp onion powder
2 teaspoons Kosher salt
1 tsp freshly ground black pepper
2 cans Amy’s Organic Mushroom Bisque
1 lb package whole wheat egg noodles
Serves: 4 – 6 Difficulty: Intermediate
Prep-time: 10 minutes Cook-time: 20 minutes
Bring large pot of water to a boil over high heat.
While water is boiling, set heavy bottom dutch oven over medium heat. Melt butter. Whisk in flour and continue whisking for 2-3 minutes until flour and butter are incorporated and begin to turn golden. Slowly whisk in milk and chicken stock until smooth. Whisk in garlic powder, onion powder, salt and pepper. Add 2 cans mushroom bisque whisk together until combined. Stir in meatballs.
Turn heat down to medium-low heat and cover meatballs and sauce for about ten minutes.
Cook pasta according to package directions and drain. Add pasta to sauce and meatballs. Taste the pasta and sauce for flavoring and add salt and pepper if necessary.