Wednesday, December 1, 2010

Mushroom Stuffing

  • 500g (1 1/4 lb) fresh mushrooms, sliced
  • 100g (4 oz) butter
  • 1 onion, diced
  • 2 stalks celery, chopped
  • 1 teaspoon savoury seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1.25kg (2 3/4 lb) dried breadcrumbs
  • 350ml (12 fl oz) hot chicken stock
  • 2 eggs, beaten
  • 4 apples - cored, peeled and diced
  • handful chopped fresh parsley
How to Prepare Mushroom Stuffing:

1.Butter one 23x33cm (9x13 in) casserole dish. Preheat oven to 190 C / Gas mark 5.

2.Rinse, pat dry and quarter mushrooms. In large frying pan, heat butter and add mushrooms, onion and celery; sauté 5 minutes and remove from heat. Stir in savoury seasoning, salt and pepper.

3.In large mixing bowl, combine breadcrumbs with stock and eggs, then add mushroom mixture, apples and parsley; mix well. Transfer to casserole.

4.Cover and bake for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.

Health Valley Organic Soup, Cream Of Mushroom, 14.5-Ounce Cans (Pack of 12)Mushroom Jazz 2 Mushrooms for Health: Medicinal Secrets of Northeastern Fungi

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