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mushroom stuffing

(1 RATING)
44 Pinches
3keylimes avatar
Berlin, NJ
Updated on Jan 2, 2013

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.

prep time 5 Min
cook time 15 Min
method ---
yield

Ingredients

  • 3 pounds mushrooms-any variety
  • 2 tablespoons butter
  • 2 - shallots diced fine
  • 1 - sprig of fresh thyme
  • 1/2 cup dry white wine
  • - zest of one lemon
  • 1 tablespoon olive oil
  • 3 tablespoons breadcrumbs
  • - grated parmesan cheese to taste

How To Make mushroom stuffing

  • Step 1
    CHOP MUSHROOMS FINELY
  • Step 2
    IN A LARGE SAUTE PAN, MELT BUTTER AND OIL TOGETHER. SAUTE SHALLOTS UNTIL CLEAR, ADD MUSHROOMS AND COOK UNTIL MUSHROOMS ARE ALMOST COOKED THROUGH.
  • Step 3
    ADD 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!
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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