Wild Mushroom Stuffing
Is there anything more delicious than wild mushrooms? They are the perfect way to jazz up your Christmas meal & give a rich, savoury flavour that even your most carnivorous of friends will be coming back for more!
Recipe serves 6.
- 1 medium red onion, chopped
- 300g wild mushrooms, roughly chopped
- 1 punnet of chestnut mushrooms, chopped into small chunks
- 2 tbsp fresh thyme
- 1 tsp dried thyme
- 300g stale sourdough, cut into small squares
- 50g chopped hazelnuts
- 2 tbsp olive oil
- Salt & black pepper for seasoning
- 1 tsp garlic paste
- 1 tbsp sunflower spread
- 1 tbsp porcini mushroom paste (can find in most large supermarkets)
- Preheat the oven to 200c and place sourdough chunks on a baking tray, bake for 10 minutes until brown & crispy. Remove from the oven & set aside.
- In a large frying pan, add the olive oil, red onion, garlic and salt/pepper. Cook for several minutes on a medium heat until the onion has softened. Add the wild & chestnut mushrooms and sunflower spread. Cook for a further 6-8 minutes until softened & add the porcini paste & dried thyme.
- Remove from the heat, add 3 tbsp water and sourdough chunks.
- Please into a large baking dish and bake for 20 minutes until golden brown & crispy. Decorate with fresh thyme and serve.
Did you know that mushrooms are fantastic for our immune systems! They contain polysaccharides called beta-glucans which help to stimulate our immune system, helping us to fight off nasty bugs during the winter months!
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