December 12, 2017

Nutty Mushroom Stuffing

Yield: 10 Servings Preparation Time: 1 :00

This recipe is best prepared a day in advance. The variety of mushrooms will affect the final flavor. The wilder the mix of mushrooms the better. (Consider Oyster, shiitake, morrels, porcini, chanterelles, Portobello, white button, and crimini.)

detox recipes3 Pounds Mushrooms, Sliced Or Diced
1 Cup Shallots, Minced, You Can Substitute red onions
1 Cup Almonds, Whole, Roughly Chopped Or Sliced
1 Cup Leeks, Cut In Half, Washed & Sliced
1 Cup Pecans, Roughly Chopped
3 Cups Stock, Chicken, Or Vegetarian
5 Cloves Garlic, Minced
6 Sprigs Thyme, Fresh
1/2 Cup Flat Leaf Parsley, Chopped Fine
1/2 Cup White Wine, Dry
1 Bay Leaf, Fresh Or Dry
1-1/2 Cups Quinoa, Rinsed Under Cold Water
1/2 Cup Extra Virgin Olive Oil
Salt And Pepper To Taste

Heat 1/8 of a cup of olive oil in a large pot on medium heat. Add leeks and thyme, stir to coat. Very lightly salt and pepper then lower the heat to low. Cover and let sweat for approximately 15 minutes, until the leeks look clear and translucent, stirring every few minutes. Remove and place in a bowl.

In the same pot, on medium heat, add the remaining olive oil, garlic, shallots, and the bay leaf. Cook, stirring constantly for 8-10 minutes until the shallots begin to brown slightly. Add mushrooms, salt and pepper, then stir. (Make sure the shallots are not all on the bottom of the pan, they will burn.) cover and cook for 15-20 minutes, stirring once every few minutes. (Time will vary based on your variety.) It is important to cook the mushrooms until all the liquid released from them evaporate and the mushrooms start to brown. Once the mushrooms are lightly browned, return the leeks to the pan. Cook few more minutes then add white wine, let evaporate. Add the stock then boil for 5 minutes. Add the Quinoa, mix, then cook on low heat, uncovered until all the liquid evaporates, mixing occasionally. Add the almond and pecans then mix. Taste and adjust the salt and pepper accordingly. Remove from the stove and let cool. Add parsley before serving.

Variations: you can add Ginger, turmeric, cilantro, and Bragg for an Asian Flavor.

Bon apetite,

Chef Varouj

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