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Root veg, mushroom & nut stuffing
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100g mixed nuts (almonds, hazelnuts, pecans, walnuts)
50g unsalted butter, plus a little extra to dot
3 tbsp olive oil
365g Chestnut Mushrooms, roughly chopped
1 large onion, finely chopped
2 cloves garlic, crushed
10 large sage leaves, finely chopped
450g pack Vegetable & Kale Soup Mix
100g fresh breadcrumbs
3 tsp dried porcini powder
2 tsp white miso paste
100g chestnut purée
1 lemon, finely grated zest
1 British Blacktail Medium Free Range Egg
100-200ml vegetable stock
1. Preheat the oven to 200°C, gas mark 6. Put the nuts into a roasting tin and toast in the oven for 8-10 minutes, until golden, then set aside to cool before roughly chopping.
2. Melt half the butter with 2 tbsp olive oil in a large frying pan. Add the mushrooms, onion, garlic and sage, season with salt and fry over a high heat for 10-15 minutes until any moisture has evaporated and it’s starting to turn golden. Set aside.
3. In a large saucepan, melt the remaining butter and oil. Add the vegetable and kale soup mix, setting aside the pearl barley. Fry, stirring often, until they start to colour. Reduce the heat to low, add 8 tbsp water and cover with a lid on. Cook for 15-20 minutes until the vegetables are tender. Meanwhile, boil the reserved pearl barley in salted water for 10-15 minutes until tender, drain and set aside.
4. In a large bowl combine the mushroom mixture, cooked root vegetables, pearl barley, breadcrumbs, porcini powder, miso, chestnut purée, lemon zest and chopped nuts. Mix in the egg and enough stock to make a soft, but not wet, mixture. Then, spoon into an ovenproof dish (about 30x20cm), dot the top with a little butter and bake for 20-25 minutes until piping hot and golden on top.
Typical values per serving:
This recipe was first published in November 2020.
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