The cream of mushroom in this recipe can be used as a sauce, or even as a soup (with maybe a little more added broth). In either case, it was delicious and kind of a comfort food for me. In the past, I made this with Campbell’s Cream of Mushroom soup, but seeing as I’m trying to make everything from scratch, I didn’t think opening a can of Campbell’s soup was very healthy!
8 oz. fresh mushrooms, sliced
(I used designer mushrooms here, but really any will work)
2 T. butter
2 T. chopped onions
1-2 cloves chopped garlic
1 T. flour
1 cup chicken broth
1/4 c. heavy cream
1 pound ground beef
1/2 c. breadcrumbs
Seasonings to taste
Combine the ground meat, egg, and breadcrumbs in a bowl. Add desired seasonings and mix well (I use my hands – they’re the best mixers!). Make individual meatballs and set aside.
In a saucepan, melt the butter. Add the onions and garlic and sauté for a couple of minutes. Add the mushrooms and mix well. Cook until the mushrooms have softened.
Add the flour and mix well until all the flour has incorporated. Add the chicken broth and bring to a slow boil. If it needs to be thicker, mix a bit of flour and cold water together in a separate container until the flour is all incorporated. Add this to the saucepan and stir. Continue doing this until you get the desired consistency. Once you are happy with the thickness of your liquid, add the cream and cook slightly. Set aside.
Cook the meatballs in a frying pan, browning all the sides. Cover and cook for a few minutes on low until the meatballs are almost cooked through. Add the mushroom sauce mixture and cook altogether to incorporate the flavors.
Serve over some cooked rice.