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.
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