Eunice Power: Here are my comforting family meals for cooler daysEunice power’s recipes for sausage and bean cassoulet, and creamy mushroom and garlic spaghetti are bound to delight as we head into autumn Sat, 12 Sep, 2026 – 01:00Eunice Power
Eunice Power is a cook, food writer and passionate advocate for Irish food and community.
There’s a little nip in the air, the heavier duvet is going back on the bed, and it certainly feels like autumn.
But we can’t complain, we’ve had such a magnificent summer.
It’s a time of year when we lean towards comfort food, and this week’s recipes are inspired by just that, comforting without being heavy.
For me, early autumn was always associated with mushrooms, and from here on we can expect lovely varieties on our store shelves. I always try to mix mushrooms varieties as each type brings its own flavour to the pan.
The sausage and bean cassoulet is a real favourite of mine. I first cooked this 20 years ago on a men’s cookery course, and some of the men who attended (most were reluctant participants!) tell me it’s the only thing they’ve cooked since. It’s really satisfying without being heavy.
The quality of the sausages is the key to success when it comes to this hearty meal.
Sausage and Bean Cassoulet
recipe by:Eunice Power
This is one of those really easy dinners. It ticks all the boxes on the taste, speed and heartiness front. Most of the ingredients are store cupboard ingredients, you can interchange the bean varieties, I often swap a tin of beans for lentils.
Servings
4
Course
Main
Ingredients
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8 large, lean good quality sausages
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125g rindless smoked bacon, diced
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1 tbsp oil 1 large onion, peeled and sliced
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2 cloves garlic, crushed and finely chopped
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400g canned flageolet beans
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400g canned cannellini beans
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400g canned chopped tomatoes
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A bunch of flat parsley, finely chopped
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1 tbsp grainy mustard
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3 tbsp tomato puree
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Salt and freshly ground black pepper
Method
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Cut sausages into 2.5cm pieces with kitchen scissors and dice the bacon. Heat half the olive oil in a non-stick frying pan and add the sausages. Fry over a moderate to high heat for approx. 5 minutes, turning frequently until the sausages are golden. Then add the bacon and cook for 1–2 minutes, stirring. Remove the sausages and bacon from the frying pan, drain on kitchen paper and set aside.
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Rinse and drain the beans, you don’t have to keep them separate.
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Place a heavy-based casserole over a moderate heat and add the remaining olive and add the onion and garlic, cook for 5 minutes until softened.
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Stir in the tomatoes and their juice, mustard and tomato puree. Rinse out the tomato can with ½ of a can of water and add it to the mixture. Bring to the boil, stirring, then add the drained beans.
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Return the sausages and bacon to the casserole and season to taste.
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Reduce the heat, cover and cook gently for a further 10-15 minutes., stir in the parsley at the end.
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Serve the cassoulet accompanied by a green salad and some warm crusty bread.
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There’s a little nip in the air, the heavier duvet is going back on the bed, and it certainly feels like autumn.
Creamy Mushroom and Garlic Spaghetti
recipe by:Eunice Power
I always try to mix mushrooms varieties as each type brings its own flavour to the pan.
Servings
4
Course
Main
Ingredients
-
400g spaghetti
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500g mixed mushrooms, sliced
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4 garlic cloves, sliced
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50g butter
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A glug of olive oil
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A small glass white wine, about 100ml
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150ml cream
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Chunk of Parmesan, for grating
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Salt and black pepper
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Method
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Bring a pot of water to the boil and add a little salt. Add in your spaghetti and cook for ten to twelve minutes, until al dente.
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In the meantime, heat a glug of olive oil on a pan and add the butter. When it starts to froth, add in your sliced garlic and cook for two to three minutes, until it starts to get a little colour. Add in the sliced mushrooms and cook until they’re all nice and golden. Pour in the white wine and let it reduce, then add in the cream and let it simmer away for four to five minutes, until it starts to reduce.
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When the spaghetti is cooked, ladle a little of the pasta water into the sauce, not too much, and let it cook away for another five to six minutes, until it’s reduced down nicely. Check for seasoning and add salt and black pepper to taste.
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Drain the spaghetti and return it to the saucepan. Add in your creamy sauce and mix well together. Divide between four warm bowls and grate a good cloud of Parmesan over each one to serve.
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