The delicious mushroom stuffing in this recipe is ideal for your holiday meal. For your Thanksgiving or Christmas meal, give it a try!
MUSHROOM STITCHER Stuffed Mushrooms Appetizer-type recipes Written by Foodieaholic Ingredients: 4 Servings 2 cups of 14-mm-thickly sliced shiitake mushrooms 1 cup finely sliced green onions 1 cup finely sliced celery Extra virgin olive oil, 14 cups To taste, add salt and freshly ground black pepper. 1 tablespoon of freshly chopped sage chicken stock, 2 cups heavy cream, 12 cups 3 eggs Cornbread (see recipe below) (see recipe below) Instructions 350°F oven temperature. Dish 913 should be greased. Olive oil should be warmed in a saute pan. Add the salt, pepper, celery, mushrooms, onions, and sage. Vegetables should be sautéed for around five minutes at medium heat. Refrigerate mixture after cooling. Make bite-sized cornbread crumbles. In a bowl, scramble eggs; add cornmeal, cooled vegetables, stock, and heavy cream. Put into the baking pan. For 35 minutes, bake. Serve. Cornbread Breads recipe type; Foodieaholic author Ingredients 1 cup of white self-rising cornmeal Self-rising flour, 12 cups 1/tsp. salt 1 egg One cup of buttermilk, plus or minus 1 to 2 teaspoons minced green onion a dash of spicy sauce (optional) if desired, add pepper or garlic powder. Instructions 350°F oven temperature. Cast iron skillets 9 are heated. Add the salt, sugar, and cornmeal to the flour and cornmeal. Add enough buttermilk to create a thick batter before blending in the egg. Add any optional things you’d like, including green onions. Well-grease the skillet. Bake for about 45 minutes after pouring batter into hot skillet. until a toothpick inserted in the center of the cake emerges clean. Cool.