Emeril's Shitake Mushroom Stuffing
#225528 - 11/16/05 05:42 PM
|
|
|
|
|
Wind
Reged: 04/02/05
Posts: 3178
|
|
|
As soon as I go shopping and buy some rice parmesan cheese, I plan on eating this!
Emeril's Shitake Mushroom Stuffing
Ingredients:
--1 T olive oil (I'd substitute Pam Spray/broth)
--12 oz. assorted mushrooms (stems trimmed/coarsely chopped)
--1/2 t. salt
--1/4 t. pepper
--2 T minced shallots
--2 t. minced garlic
--2 T dry white wine
--2 T freshly grated Parmesan cheese (substitute rice or soy parmesan) (or if not in your fridge, use dijon mustard--it has enough bite)
--2 T dried fine breadcrumbs
--2 t, chopped fresh parsley
--1.5 T chopped fresh basil
--1 t. chopped fresh oregano (I'd omit the oregano as it is a huge personal trigger and substitute either lavendar or chives)
Instructions:
1. Heat oil (or Pam spray/broth) in a large heavy skillet over medium heat.
2. Add mushrooms, salt, pepper and cook, stirring often until mushrooms wilt/carmelize.
3. Add shallots and garlic and cook stirring for about 30 seconds.
4. Add wine and cook, stirring to loosen any brown bits from the pan and until liquid has nearly evaporated, about 2 minutes.
5. Remove from heat and transfer to bowl of food processor.
6. Add "cheese," breadcrumbs, and herbs and process on high speed to a thick paste.
7. Transfer to a bowl and divide into four equal portions.
I could eat this entire recipe! (Blush)
Kate.
Print
Remind Me
Notify Moderator
|
Re: YUM!
#225552 - 11/16/05 06:54 PM
|
|
|
|
|
lalala
Reged: 02/14/05
Posts: 2634
|
|
|
This sounds FANTASTIC. Like you, I'd subsitute the oil w/ broth. 
Print
Remind Me
Notify Moderator
|
|
|
wow sounds great. I'm a mushroom fan. I'll definitly be trying this soon!
--------------------
Print
Remind Me
Notify Moderator
|
|
|
I made this tonight using rice parmesan and it was amazing, especially with zucchini on the side.
I substituted broth for the oil. The oil is so unnecessary.
I omitted the oregano and used more basil instead.
It was positively divine, and simple too! I highly recommend this one!
And yes, I ate the entire recipe!!! So, I guess it never ended up stuffing anything except, well...ME! Food processing the 'shrooms makes them SO CREAMY! Wow. Major potential, here!
It would be a great perogie filling, perhaps with a different fake cheese. It would be a wonderful vegetarian "cabbage roll" filling. A wicked pasta topping or zucchini/eggplant accompaniement.
Final comment: It's a winner with me. No heartburn, even!
Also, I'm very impressed with Rice parmesan topping. Truly, I cannot believe I like this product and it didn't make me gag. It only goes to show me that sometimes the new things I try aren't going to end up awful. This is a good thing, because I have a bad track record, lately, with some of the things I've tried.
Kate. 
Print
Remind Me
Notify Moderator
|
|
|
I've only tried Galaxy Vegan Soy Parmesan, which was okay, but my local HFS also carries the rice version. I'm so stuck on soy products sometimes, I don't even consider the rice ones!
Oil is SO unnecessary! Thanks to you, I've finally figured that out!
Print
Remind Me
Notify Moderator
|
|
|
It was "SOYCO" Rice Topping (Rice Parm flavour). There is casein in it. I didn't note any adverse effect, personally.
You know, this stuffing would be great spread in a giant crusty bread with the bread stuff scooped out and baked for a few minutes, even!
I think, next time, I might use cornmeal instead of breadcrumbs.
I used more herbs, I confess, then the recipe listed.
The texture, though, is really awesome. Smooth. It's a meal in itself. You could add a veg (sort of the "icing") for the stuffing. Works wonderfully with smashed potatoes or rice or pasta, if desired. Wicked stuffed/accompanied by zucchini. You could spoon it in muffin tins and bake it for
that "stuffins" effect.
Would be great for Muchroom stuffed mushrooms. Would work wonderfully with a shellfish side as well as poultry or soy or veggie.
My mother smootched some and put it on french bread.
However, I just ate the whole recipe! (It's, uh, very filling/stuffing, shall we say? Talk about high SF, though!)
Substituting a red wine or even balsalmic vinegar would work fine for cooking, as well.
I'll be eating tons of this. Very good for those iffy IBS-D days.
Print
Remind Me
Notify Moderator
|
|
|
This is so on our Thanksgiving menu! We were going to skip stuffing since my husband is diabetic, but this will be a fantastic substitute.
--AC
Print
Remind Me
Notify Moderator
|
|
|
This is SO GOOD, even not on Thanksgiving (I'm Canadian). Warning: you might want to make extra as it is SO GOOD! I can easily eat the whole recipe (as an entree!), and I have!
Happy Thanksgiving and enjoy.
Kate.
P.S. Because the 'shrooms are food processed, nothing will shoot out of your butt at 4 in the morning, either, which is a bonus. Also, if you like mushroom stuffed mushrooms, this is a great mushroom stuffing for the mushrooms.
Print
Remind Me
Notify Moderator
|
|
|
I'm sure I will pull this out after turkey day if we like it - I've never made successful bread stuffing before, so I'd gladly substitute 'shrooms!
--AC
Print
Remind Me
Notify Moderator
|
|
Posts
