Rich Mushroom Stuffing

Name: Rich Mushroom Stuffing
Cook time: 55 min
Yield: 12 servings
Cuisine: United Kingdom
Ingredients: 1 (1 pound) loaf egg bread; 10 sprigs fresh thyme, stemmed; 3 sprigs fresh rosemary, stemmed; 6 tablespoons unsalted butter; 2 cups diced onion; 2 cups celery, diced; 2 cups finely chopped portobello mushrooms; 3 cups vegetable broth; ¼ cup unsalted butter, melted; 1 teaspoon salt, or more to taste; 1 teaspoon ground black pepper, or more to taste

Someone passed me this recipe years ago, but I’ve just started to use it. It’s a vegetarian alternative to a meat-based stuffing. Rich and light.

INGRIDIENT

1 (1 pound) loaf egg bread

10 sprigs fresh thyme, stemmed

3 sprigs fresh rosemary, stemmed

6 tablespoons unsalted butter

2 cups diced onion

2 cups celery, diced

2 cups finely chopped portobello mushrooms

3 cups vegetable broth

¼ cup unsalted butter, melted

1 teaspoon salt, or more to taste

1 teaspoon ground black pepper, or more to taste

DIRECTION

Step: 1

Tear bread into 1-inch chunks. Place in a bowl and leave out until stale, 1 to 2 days.

Step: 2

Preheat the oven to 350 degrees F (175 degrees C).

Step: 3

Chop thyme and rosemary leaves; set aside.

Step: 4

Melt 6 tablespoons butter in a large, heavy saute pan over medium heat. Add onion and saute until soft, 3 to 4 minutes. Add onion, celery, mushrooms, and thyme and rosemary leaves; cook until mixture starts to soften, 3 to 5 minutes.

Step: 5

Transfer vegetable mixture to a large bowl and add bread, broth, melted butter, salt, and pepper. Taste and adjust seasonings. Press into a suitable baking dish. Cover with buttered parchment paper, then aluminum foil.

Step: 6

Bake in the preheated oven until golden brown, 45 to 55 minutes, removing foil and parchment paper for the last 10 minutes.

NUTRITION FACT

Per Serving: 241 calories; protein 6g; carbohydrates 29g; fat 12.5g; cholesterol 44.7mg; sodium 516.9mg.

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One make sure is also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do more often .

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