Mixed mushroom stuffing with hazelnuts
10min
1u
1u10min
While searching search for tasty vegetable recipes for Christmas, I came across this recipe for stuffing mushrooms by Jamie Oliver ️. Inspired by the mixture you normally use to make a stuffed turkey, but for eating like this.
The result looks a bit like toasted bread with gravy, mushrooms and nice lots of herbs. Combined with a nut so you also have something nice and crunchy. In my opinion a perfect side dish for Christmas, which is also quite filling because of the bread.
Tips
- Instead of dried porcini mushrooms, you can use other dried mushrooms. The soaking liquid of dried mushrooms is really essential for flavor, though. If you really can't find this you could try adding some mushroom stock
- Is there a lot of liquid coming out of the mushrooms during baking? Add some of the liquid to the bread.
- I find it tastiest to use bread with crust. Would you prefer a softer end result? Then take off the crust
- Instead of hazelnuts, you can also use pecans
ingredients
for 4 people
- 10 gdried ceps or other dried mushrooms
- 2 tbspoil
- 1shallot chopped
- 2 clovesgarlic chopped
- 250 gchampignons grof gehakt
- 150 g
- fresh thyme leaves picked a few sprigs
- 1bay leaf fresh or dried
- 125 gstale bread cut or torn into small pieces for example, sourdough
- 50 ghazelnuts
- 0.5 bunchcelery leaves leaves coarse chopped or leaf parsley
- pepper and salt
Preparation
Before starting the rest of the preparation, put the dried porcini mushrooms in a small bowl and pour 150ml of boiling water over them. Set aside
Heat the oil in a large skillet and over low to medium heat. Fry the shallot and garlic about 5 minutes in the oil until the shallot is soft but not yet colored
Drain the soaked porcini while collecting the liquid. You will need this later. Slice the ceps slightly smaller and add that to the pan along with the other mushrooms, thyme, bay leaf and a pinch of salt . Fry this until the mushrooms are browned and cooked
Preheat the oven to 190°C and grease a baking dish. Place the mushrooms in a large bowl and let cool completely. Meanwhile, lightly toast the hazelnuts in a pan and coarsely chop them
When the mushrooms have cooled, add the bread, hazelnuts, and three-quarters of the celery leaves. Stir in half of the mushroom liquid first. Does it seem too dry? Then add a little extra. Season to taste with pepper and salt
Put the mixture in the baking dish and cover with aluminum foil. Bake this 35 minutes in the oven. Then remove the aluminum foil and bake it another 5 to 10 minutes until the top is browned
Garnish with the remaining celery leaves
