SERIOUSLY GOOD MUSHROOM STUFFING
Loaded with fresh mushrooms, onions, sage, and thyme this homemade mushroom stuffing is deeply flavorful and absolutely delicious. The stuffing is savory and soft in the middle, and perfectly crisp on top. We keep this stuffing vegan and use a rich vegetable broth. We find the stuffing is absolutely delicious this way, but if you prefer, you can use chicken or turkey broth as a substitute. Butter can also be substituted for the olive oil and you can add eggs, which will provide a slightly more dense, custardy texture. See our article above and the notes section below for more about eggs in stuffing.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 1h20m
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees Fahrenheit (176° C).
- Cut bread into 1-inch cubes, spread out onto a large rimmed baking sheet, and bake, stirring every so often, until the bread is dry and hard on the outside, 20 to 25 minutes.
- While the bread bakes, prepare and cook the vegetables. Chop the mushrooms into very small pieces either by hand or by using a food processor. If using a food processor (the quickest method), place half the mushrooms in the bowl of your food processor and pulse until roughly chopped into pieces the size of rice. Transfer to a bowl, and then repeat with the remaining mushrooms.
- Heat the olive oil in a large Dutch oven or deep pot over medium heat, and then add the mushrooms. Cook, stirring often, until the liquid has evaporated and they are starting to brown, 5 to 8 minutes.
- Stir in the onions, celery, garlic, sage, and thyme. Cook, stirring often, until the onions have softened and smell sweet, about 5 minutes. Season with salt and pepper - start with 3/4 teaspoon salt and 1/2 teaspoon pepper, taste, and then add from there. Stir in the maple syrup.
- Take the pot off of the heat, and then stir in the broth. Taste the mixture once more and check the seasoning. If it needs it, add a pinch more salt. Stir in the bread cubes and half of the parsley. If after the bread is well mixed into the vegetable mixture, it still looks dry, add 1/4 cup more broth or more until the bread looks moist, but stop before there is excess liquid at the bottom of the pot.
- Transfer the stuffing mixture to a lightly greased baking dish (use a deep 8-inch x 8-inch square pan, 9-inch by 13-inch dish or similar). Cover with a layer of foil, and then bake for 30 minutes. Uncover the stuffing, and bake another 10 minutes or until the top is golden brown and crisp on top. Serve with the remaining parsley scattered on top.
Nutrition Facts : ServingSize 1 of 8 servings, Calories 270, Fat 11.4g, SaturatedFat 1.6g, Cholesterol 0mg, Sodium 694.7mg, Carbohydrate 37.2g, Fiber 4.2g, Sugar 5.2g, Protein 7.2g
MARVELOUS MUSHROOMS
Make and share this Marvelous Mushrooms recipe from Food.com.
Provided by Kate in Ontario
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in large skillet over medium heat.
- Add mushrooms and cook for about 5 minutes or until brown.
- Combine water, vinegar and mustard and add to skillet.
- Simmer until liquid is reduced by half.
- Remove from heat and add lemon juice.
MEGAN'S MARVELOUS MUSHROOMS
Megan's stuffed mushrooms.
Provided by djjachens509
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 2-quart baking dish.
- Remove stems from mushrooms and finely chop stems. Combine chopped stems, Parmesan cheese, mozzarella cheese, green onions, olive oil, garlic, salt, and black pepper in a bowl. Spoon filling into mushroom caps; arrange caps in the prepared baking dish.
- Bake in the preheated oven until the mushrooms are tender, 10 to 15 minutes.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 3 g, Cholesterol 5.7 mg, Fat 3.2 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 1.3 g, Sodium 198.6 mg, Sugar 1 g
MARVELOUS MUSHROOM SOUP
Some mushroom soups seem to have more broth than mushrooms. That's why I love this version brimming with superb "shrooms"!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, cook onions and garlic in butter over medium-low heat until tender. Reduce heat to low; add the mushrooms. Cook for 8-10 minutes or until tender, stirring occasionally. , Add the cream, broth, salt and pepper; cook and stir over low heat until heated through. Garnish with Parmesan cheese and parsley if desired.
Nutrition Facts : Calories 278 calories, Fat 25g fat (15g saturated fat), Cholesterol 86mg cholesterol, Sodium 391mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
SAVORY MUSHROOM DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool.
- Trim the dry part from the bottom of the cremini stem and quarter. Stem and quarter the shiitakes. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes. Add an additional tablespoon of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer.
- Whisk the cream, eggs, and pepper, to taste, in a large bowl. Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving.
GARLIC BUTTER MUSHROOMS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt 3 tablespoons of the butter in a sauté pan over medium heat. Add the mushrooms in one layer and cook, without moving, until golden brown, about 5 minutes. Sprinkle with salt and pepper and toss. Continue to cook until the mushrooms are cooked through, about 5 more minutes. Add the thyme, garlic and lemon zest, then cook for 1 minute. Add the lemon juice and remaining tablespoon of butter and toss until the butter is melted. Sprinkle with the chopped parsley and serve.
FAVORITE MARVELOUS MUSHROOM SOUP
Meet the Cook: Soup is tops on the list of things I love to cook. I've used this one as the beginning course to a meal...and as a Sunday supper with hot rolls and butter. When we had a small restaurant in Arizona, I made my mushroom soup every day. We never had any left over. It got raves at a deli I worked at, too. I never cooked very much until my husband and I were married, 48 years ago. We're the parents of three grown sons and the grandparents of 12. -Beverly Rafferty, Winston, Oregon
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven or soup kettle, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender. Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream. Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through but do not boil.
Nutrition Facts : Calories 229 calories, Fat 16g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 358mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.
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