mushroom stuffing....
#225335 - 11/16/05 04:41 AM
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khyricat
Reged: 08/05/04
Posts: 3612
Loc: Michigan
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There are a few variants but all have 3 basic ingredients: mushrooms, bread and broth (this varies in type)
I add as wanted or available depending on use:
chicken sausage (for DH)
carrots
various herbs and spices
I always start with some broth in a skillet, add any onions, fresh garlic, etc... then any vegetables that take longer to cook... then a few minutes later once thats simmering I add the mushrooms. simmer until they are cooked down, adding any additional flavorings... then slowly add in some bread crumbles to absorb some of the liquid... once its a nice thick consistancy and everything is cooked either slide into the oven to bake, spoon over portabellas to bake or put in muffin tins!
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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Yum! This is a great basic recipe for mushroom stuffing. Do you have any particular herbs or spices you prefer using?
Thanks for sharing this! 
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Yummy!!! Thanks for sharing, khyricat! Do you have any herb/spice preferences? Just curious.
I must confess, I could eat the whole stuffing recipe for dinner, that is how much I love the way I suspect it will smell and taste!
Ultra-IBS friendly and hypoglycemia friendly, too!
Yes, I could eat this most days.
Broccomoli "icing" or spinach puree or asparagus-moli would really rock with this. Green beans, too.
Kate.
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I ate this for dinner. I used "herb de provence" (I love lavendar with mushies) and garnished it with "fine herbs." Positively divine. I accompanied it with spinach. Outstanding. A few red or purple potatoes (whipped with garlic/chives and chevril?) and that with be the "meringue" of the night, but alas I have no room--maybe later.
Thanks. I skipped the carrot, though. I really just don't like them and they give me explosive gas for some strange reason. Weird, I know.
Thanks a bunch, Aimee. I like your recipe as it is so FLEXIBLE. They were so moist and tender and juicy/flavourful. Wow.
Kate.
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I use all kinds of things.. sometimes just garlic and salt and pepper, sometimes sage or rosemary... and sometimes even a bit of lemon juice.. all depends on what I'm serving it with.. and yes- I can eat just stuffing for a meal easily!
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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Muchas gracias and one more quick question:
DO YOU FOOD PROCESS THE STUFFING/mushrooms??? (I like stem flavour, personally, but I know most people don't.) Are they just coarsely chopped? Finely sliced?
I think I will be enjoying a lot of mushroom stuffing variations for dinner.
And thanks for reassuring me that I'm not the only one. Rosemary, sage...smells good already!
Kate.
Edited by Wind (11/17/05 09:03 AM)
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I foodprocess some of the extras but I tend to just slice and dice the mushrooms so they have some texture... sausage is always food processed... be it vegetarian or chicken based..
--------------------
Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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