© 2017 by Kitchen Pride Mushroom Farms

Mushroom Lovers Welcome

SOCIALIZE

sign up

site map

Go Texan

WITH US

December 6, 2016

Please reload

Recent Posts

Savory Mushroom & Herb Risotto

February 24, 2017

1/3
Please reload

Featured Posts

SUPER EASY: 3 Mushroom Sourdough Stuffing

November 17, 2016

We are always on the hunt for a great holiday recipes. This one is going to be a staple for us for years to come.  It was quick and easy and oooooo so yummy!  We think the secret was using our friends at Sol y Luna Baking Company's home made sourdough bread, (and maybe all the butter :) )! Either way is was a hit! Let us know if you try it. 

 

Recipe from our friends at Food Network

 

Ingredients

  • 10 tablespoons unsalted butter, plus more for the baking dish

  • 1 1/2 pounds assorted mushrooms (such as oyster, shiitake and/or crimini), trimmed and sliced (you know we used 2 pound cause we LOVE mushrooms)

  • Kosher salt

  • 3 leeks (white and light green parts), halved lengthwise, thinly sliced and rinsed

  • 1 tablespoon fresh thyme

  • 1 tablespoon finely chopped fresh rosemary

  • 2 cups low-sodium chicken or vegetable broth

  • Freshly ground pepper

  • 2 large eggs

  • 1 cup heavy cream

  • 1/2 cup chopped mixed fresh herbs (such as parsley, tarragon and chives)

  • 16 cups 1/2-inch stale brioche cubes (1 1/2 pounds)

Directions

  • Preheat the oven to 375 degrees; butter a shallow 3-quart baking dish. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Transfer the mushrooms to a plate and wipe out the skillet.

  • Melt 6 tablespoons butter in the same skillet over medium heat. Add the leeks; cook, stirring occasionally, until tender, about 6 minutes. Add the mushrooms, thyme, rosemary, broth, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, then remove from the heat.

  • Whisk the eggs and heavy cream in a large bowl. Add the herbs, bread cubes and mushroom-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.

     

     

Share on Facebook
Share on Twitter
Please reload

Follow Us
Please reload

Archive
  • Facebook - Black Circle
  • Instagram - Black Circle
  • Pinterest - Black Circle
  • Twitter - Black Circle
  • Google+ - Black Circle
  • YouTube - Black Circle