Mushroom and Chestnut Stuffing

Mushroom and Chestnut Stuffing

Christmas is upon us, so it's time for a stuffing recipe using either fresh or dried mushrooms. The best thing about this recipe is that you make it a day or two in advance, then just bake it on the day. I mean, who wants to be making stuffing on Christmas Day when they can be taking a dip in the icy sea 🥶

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  • Serves

    4

  • Prep time

    15 mins

  • Cook time

    30–40 mins

Works best with

Any mushroom, fresh or dried

Ingredients

  • Oil
  • 1 medium onion, finely diced (red, white or half & half)
  • 3 cloves garlic, crushed
  • 300g fresh mushrooms, or 50g dried mushrooms rehydrated
  • 1/2 tbsp fresh thyme leaves, or 1/4 tsp dried thyme
  • 1/2 tbsp fresh oregano leaves, or 1/4 tsp dried oregano
  • 8 fresh sage leaves, or 1/2 tsp dried sage
  • 1 pack pre-cooked, vacuum packed chestnuts (180g)
  • 100g wholemeal bread, stale or not
  • Bunch fresh parsley

Method

  1. Preheat the oven to 190°C, if cooking immediately
  2. Heat a good glug of oil over a medium heat
  3. Fry the onions for a few minutes, then add in the mushrooms and garlic, stirring all the time to avoid them catching on the bottom of the pan
  4. Once all the liquid has evaporated, 5-10 mins, transfer into a food processor
  5. Add in the rest of the ingredients and blitz until the mixture starts to come together - you don't want it too smooth
  6. Put the stuffing into a baking dish, or roll into balls
  7. At this stage you can let the stuffing cool down, cover and store in the fridge, or pop in the oven
  8. Cook for 30-40 minutes until crispy (if you made stuffing balls, they'll take less time to cook than in a baking dish)

falfungi tip

Don’t blitz the stuffing too smooth — a bit of texture from the mushrooms and chestnuts makes it much better.

Can be made a day or two in advance.

Dried Wild Fungi - Scottish Chanterelles 30g

Dried Wild Fungi - Scottish Chanterelles 30g

ÂŁ10.50

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Dried Fungi

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