MUSHROOM STUFFING

Mushroom Stuffing

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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.

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

How to Make MUSHROOM STUFFING

Step-by-Step

  1. CHOP MUSHROOMS FINELY
  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.
  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!

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