MUSHROOM STUFFING
By
Michelle Wolf
@3keylimes
1
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.
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
How to Make MUSHROOM STUFFING
- 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!
About MUSHROOM STUFFING
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
