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
How to cook mushrooms properly
This is a basic video that will show you the proper technique of how to properly fry mushrooms. Although you can cook mushrooms in many different ways, this is a good basic skill to have.
You can clean mushrooms by gently wiping them with a damp paper towel before cooking them. If you soak or wash mushrooms directly in or under running water, they will absorb the water and take longer to cook. Both methods are acceptable, but if you want to cut down cooking time, wipe them, don't soak them.
You can purchase the pan I'm using here
You can purchase the butane burner here:
0:00 Introduction
0:25 How to cook mushrooms theory
1:22 Cutting mushrooms
1:36 Step 1 Getting water out
2:42 Step 2 Evaporating the water
4:18 Step 3 Frying the mushrooms
6:10 Seasoning the mushrooms
6:32 Finished product fried mushrooms
Note: This video description has affiliate links. When you make a purchase through the link, we receive a small commission. Thank you!
Mushroom Stuffed Chicken Breast
Chicken breasts stuffed with garlicky buttery mushrooms littered with some token bits of spinach. Not at all complicated to make, just a handful of simple ingredients, seriously delish!
PRINT RECIPE:
MUSHROOM CHESTNUT WELLINGTON- EASY RECIPE!
#VEGANWELLINGTON #VEGANRECIPE #MUSHROOMRECIPE
Wait till you sink your teeth into this wellington, with a taste so rich you won't miss the meat! Blanche adds roasted chestnuts, nutty pecans, a flaky pie crust, and aromatic herbs like thyme for a beautiful presentation and hearty meal you can serve for your Christmas or holiday entertaining - or enjoy any time of year!
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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.
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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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Easiest and only mushroom recipe you need #mushrooms #cooking #vegan #vegetables