How To make Chestnut Stuffed Mushrooms
8 lg Open mushrooms
Olive oil; for frying
FOR THE STUFFING:
1 oz Butter or vegan margarine
1 lg Onion; finely chopped
12 oz Whole cooked chestnuts
Fresh lemon juice Salt Freshly ground black pepper Grated nutmeg FOR THE CROUTES:
8 sl Wholemeal bread
2 oz Soft butter
If you're making the coutes, it's a good idea to get them done in advance and out of the way. You can fry them, but I think they're much nicer baked to a crisp golden crunchiness in a slow oven. Set the oven to 150 C (300 F, Gas Mark 2). Stamp circles in the bread with a large pastry cutter; spread on both sides with butter and put them on a baking sheet. Bake for 1 hour, or until completely crisp and golden. Cool. These will keep in a tin for a few days. To prepare the mushrooms, cut off any stalks so that the surface is level, then wash the mushrooms and pat them dry on kitchen paper. Fry them on both sides with olive oil and drain well. Season them with salt and pepper, then leave on one side while you make the stuffing. Melt the butter in a medium-large saucepan. Add the onion and fry for about 7 minutes, until soft. Chop up any pieces of mushroom stalk, add these and cook for a minute or two longer. Remove from the heat and add the cooked chestnuts, breaking them up a bit as you do so to make a mixture which holds together but has some chunky bits in it. Add a dash of fresh lemon juice, and salt, pepper and grated nutmeg to taste. To serve the dish, preset the oven to 200 C (400 F, Gas Mark 6), or preheat the grill to high. Put the croutes on a baking sheet or in a shallow casserole, then place a mushroom on each one, black side up. Spooon the stuffing mixture on top. Bake or grill until heated through -- about 10 minutes under the grill, 15-20 minutes in the oven. [Note from Karen: There's a gorgeous photo of this dish in the book. The stuffed mushrooms are each garnished with three or four extremely thin slivers of lemon peel. Looks absolutely beautiful.] Source: Rose Elliot's Vegetarian Christmas Typed for you by Karen Mintzias
How To make Chestnut Stuffed Mushrooms's Videos
Cheese Stuffed Mushrooms Recipe | How To Make Stuffed Mushroom
We are sharing how to make cheese stuffed mushrooms. You can stuff just about anything into mushroom caps, but this combination of melty cheese and butter is our favorite.
You'll need
400 g button mushrooms
150 g shredded cheese
Butter
Salt
Parsley
We love using cheddar or mozzarella but processed cheese, feta or even creamier cheeses will all work. Of course, a combination of different cheeses is a great idea, too!
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Stuffed Roast Beef with Chestnut Button Mushrooms – Savory
Planning your Christmas dinner? This roast beef is bound to be the centerpiece of any holiday meal.
Preparation
Preheat the oven to 450 ° F. Quarter the mushrooms. Chop the onions. Finely mince the garlic. Finely chop the fresh herbs. Heat half the butter in a frying pan and fry the mushrooms, onion and garlic for 2 minutes. Add the herbs and cook for 3 min until all the liquid has evaporated. Take half of it out of the pan and let it cool on a plate. Turn off the heat and keep the rest in the pan.
Folding the meat
Slice ⅔ of the way into the roast beef lengthwise. Fold the meat and cut halfway up on both sides. Now you can stretch it out so it’s one long strip. Sprinkle with half of the lemon pepper and salt (in moderation). Divide the mushroom mixture over the meat and roll firmly. Tie with 5 pieces of kitchen twine to secure. Sprinkle the outside with the rest of the lemon pepper and salt (in moderation). Heat the remaining butter in a skillet and brown the meat for 3 min. on all sides.
Roasting the meat
Place the meat in the baking dish. Roast the meat for about 15 min at 450 ° F. Lower heat to 325 ° F and roast 15-20 min until internal temperature reaches 135 ° F. Remove the meat from the oven and let rest, loosely covered with aluminum foil, for 10 min. Meanwhile, add the beef stock to the skillet with the remaining mushrooms and bring to a boil. Simmer for 5 min. Remove kitchen twine from roast. Cut the meat into slices and serve with the sauce.
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How to prepare the baked apples with chestnut and mushroom stuffing
28-DEC-2018 | Baked Apples w/ Chestnut & Mushroom Stuffing | ALive TV Show
Dalal on the MTV ALive TV show telling us how to prepare the baked apples with chestnut and mushroom stuffing
Dalal lors de son passage dans l'émission télé ALive de la MTV nous parlant des pommes farcies aux champignons et châtaignes
Deliciously Ella's Stuffed Chestnut Mushrooms | Waitrose
Food blogger Deliciously Ella shows you how to make stuffed chestnut mushrooms - the perfect vegan canapé or side dish for Christmas.
See the full recipe |
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The Biggest Mistakes Everyone Makes When Cooking Mushrooms
Mushrooms may not be everyone’s cup of tea, but mushroom lovers know that there are abundant culinary possibilities when mushrooms are around in your kitchen. You can put them in soups, curries, stews, and even deep-fried or sauté dishes. Mushroom dishes like sheet pan garlic butter mushrooms, white mushroom pizza, garlic mushroom quinoa, and wild rice and mushroom soup are to die for.
Of course, when it comes to making great mushroom dishes, it’s all in the preparation. To make your mushroom culinary experience a joyous occasion, take a look at these mistakes you need to avoid when cooking mushrooms.
#Mushrooms #Mistakes #Cooking
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Savory History: FDR's Chestnut Stuffing
Long before the modern foodie was having do-it-yourself ramen noodles delivered to their doorstep, food-lovers had been stewing, chopping, and frying their ways through recorded time. Savory History is a video series that will teach you how to make whatever recipe kept your favorite historical figures full as they shaped the past.
Recipe no. 2 will get you in the proper holiday mood as we follow the steps to preparing Franklin Roosevelt's Chestnut Stuffing. Remember that the only thing we have to fear is fear itself ... and terrible food.
See the original recipe here:
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