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Herb, Mushroom and Pine Nut Stuffing
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Herb, Mushroom and Pine Nut Stuffing
Wonderful with roast chicken, or as a stuffing for vegetables.
- Preparation time: 30 minutes
- Cooking time: 20 minutes
-
Total time:
50 minutes
Serves: 6-8 with a roast
Ingredients
- 50g butter
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 600g mixed fresh mushrooms, roughly torn or chopped
- 40g dried ceps, soaked in 200ml hot water
- 70g Parmesan, grated
- 50g pine nuts, toasted
- 2 tbsp chopped flat leaf parsley
- 2 tbsp shredded basil
- 100g fresh coarse breadcrumbs
- Salt
- Freshly ground black pepper
- 2 eggs, lightly beaten
- 2 tbsp olive oil
Method
- Preheat the oven to 190°C/gas 5.
- Melt the butter in a large frying pan over a medium heat. Add the onion, cook gently for 3-5 minutes. Add the garlic and cook for 3 minutes. Add the fresh mushrooms, cook for 5 minutes.
- Strain the ceps, squeeze dry, chop and add to the pan. Cook for 2 minutes. Transfer to a bowl. Cool.
- Add the Parmesan, pine nuts, herbs and 85g breadcrumbs. Season well. Add the eggs. Put in a baking dish, top with the remaining breadcrumbs and drizzle with the oil. Bake for 20 minutes. Serve in slices.
Comments
This recipe was first published in January 2003.
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