Mushroom Stuffing Recipe

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MUSHROOM STUFFING

Michelle Wolf

By
@3keylimes

I USE THIS MUSHROOM STUFFING FOR EVERYTHING. FISH, CHICKEN, PORK, BEEF, VEGETABLES-EVEN RIGHT BACK IN THE MUSHROOM. THIS IS EXCEPTIONALLY GOOD STUFFED IN PUFF PASTRY OR PHYLLO SHELLS.


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Rating:
★★★★★ 1 vote
Comments:
Prep:
5 Min
Cook:
15 Min

Ingredients

3 lb
mushrooms-any variety
2 Tbsp
butter
2
shallots diced fine
1
sprig of fresh thyme
1/2 c
dry white wine
zest of one lemon
1 Tbsp
olive oil
3 Tbsp
breadcrumbs
grated parmesan cheese to taste

Step-By-Step

1CHOP MUSHROOMS FINELY

2IN A LARGE SAUTE PAN, MELT BUTTER AND OIL TOGETHER.

SAUTE SHALLOTS UNTIL CLEAR, ADD MUSHROOMS AND COOK UNTIL MUSHROOMS ARE ALMOST COOKED THROUGH.

3ADD WINE AND COOK UNTIL WINE IS COMPLETELY REDUCED INTO MUSHROOMS.

STIR IN LEMON ZEST AND CHOPPED THYME.

SEASON WITH SALT PEPPER AND BIND WITH BREADCUMBS. ADD PARMESAN CHEESE IF DESIRED.

USE THIS TO STUFF MEATS, VEGETABLES OR PASTRIES!

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