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
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The flavour of the porcini mushroom blends perfectly with chestnut to give a delicious stuffing perfect for Christmas Day.
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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!
Chilli, Chestnut & Mushroom Stuffing Balls Recipe
The best stuffing ever. Not everyone likes chili pepperd so we have come up with a simple Christmas or Thanksgiving chilli pepper stuffing recipe that allows you to keep things festive yet enjoy a kick with your dinner!
We show you how to make and cook in this video with some simple and readily available ingredients.
Chilli, Chestnut & Mushroom stuffing Ingredients:
500g Whole chestnuts (roasted then peeled & chopped)
500g Chestnut Mushrooms
4 Slices of stale(ish) White Bread
2 Small Onions
2 Cloves of Garlic
1-2 chillies (use Jalapeno, Aji, Cayenne or Habanero)
Juice of one Lemon
4-5 heaped tsp of Horseradish sauce
Handful of Fresh Chopped Parsley
Knob of butter
1 tsp Oil
Salt & Pepper to taste
#Recipe #Cooking #StuffingBalls
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