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Full Online Book HomeLearning KitchenVegetables - Mushrooms - Mushroom Stuffing
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Vegetables - Mushrooms -  Mushroom Stuffing Post by :slapstick Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3153

Click below to download : Vegetables - Mushrooms - Mushroom Stuffing (Format : PDF)

Vegetables - Mushrooms - Mushroom Stuffing

A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey. Makes 14 plus cups (14 servings).

1 pound fresh mushrooms, sliced
6 tablespoons butter
1 cup diced onion
1 cup chopped celery
1 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
12 cups dried bread crumbs
1 1/2 cups hot chicken broth
2 eggs, beaten
2 cups diced apple without peel
1/4 cup chopped parsley

Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C). Rinse, pat dry and quarter mushrooms.

In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.

In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.

Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
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Vegetables - Mushrooms -  Mushroom And Chestnut Tortella
1 1/2 lb fresh shitake mushrooms (the brown ones) 1/2 oz ceps (dried French mushrooms) – these are to intensify the “mushroomy” flavour 1 lb fresh chestnuts 1 liter vegetable stock 4 tbsp chopped fresh parsley 1/2 tsp fennel seeds -- crushed 3 - 4 tbsp good olive oil Salt and pepper to taste 10 eggs Cover the dried mushrooms with a little water (just enough to cover them) and leave to soften. Put the chestnuts in a pan and cover with boiling water, boil for 5 minutes. Peel the chestnuts and put in a pan, cover with vegetable stock and

Vegetables - Mushrooms -  Mushroom Soup Vegetables - Mushrooms - Mushroom Soup

Vegetables - Mushrooms -  Mushroom Soup
4 tablespoons butter 1 1/2 pounds mushrooms, thinly sliced 1/2 cup dry white wine 4 cups chicken stock 1/2 cup heavy cream 2 tablespoons chopped fresh chives Salt and pepper, to taste In a medium saucepan heat butter over moderately high heat until foam subsides. Add mushrooms and saute, stirring, until the liquid mushrooms give off is evaporated and the mushrooms begin to brown. Add wine and boil 1 minute. Add 4 cups stock and salt and pepper to taste and simmer 2 minutes. Puree soup in batches in blender and pour back into pot. Add 1/2 cup cream and simmer