Caramelized Onion And Mushroom Stuffing Casserole Food

STUFFED MUSHROOM CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.
• Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.

SERIOUSLY GOOD MUSHROOM STUFFING

Steps:

• Heat the oven to 350 degrees Fahrenheit (176° C).
• Cut bread into 1-inch cubes, spread out onto a large rimmed baking sheet, and bake, stirring every so often, until the bread is dry and hard on the outside, 20 to 25 minutes.
• While the bread bakes, prepare and cook the vegetables. Chop the mushrooms into very small pieces either by hand or by using a food processor. If using a food processor (the quickest method), place half the mushrooms in the bowl of your food processor and pulse until roughly chopped into pieces the size of rice. Transfer to a bowl, and then repeat with the remaining mushrooms.
• Heat the olive oil in a large Dutch oven or deep pot over medium heat, and then add the mushrooms. Cook, stirring often, until the liquid has evaporated and they are starting to brown, 5 to 8 minutes.
• Stir in the onions, celery, garlic, sage, and thyme. Cook, stirring often, until the onions have softened and smell sweet, about 5 minutes. Season with salt and pepper - start with 3/4 teaspoon salt and 1/2 teaspoon pepper, taste, and then add from there. Stir in the maple syrup.
• Take the pot off of the heat, and then stir in the broth. Taste the mixture once more and check the seasoning. If it needs it, add a pinch more salt. Stir in the bread cubes and half of the parsley. If after the bread is well mixed into the vegetable mixture, it still looks dry, add 1/4 cup more broth or more until the bread looks moist, but stop before there is excess liquid at the bottom of the pot.
• Transfer the stuffing mixture to a lightly greased baking dish (use a deep 8-inch x 8-inch square pan, 9-inch by 13-inch dish or similar). Cover with a layer of foil, and then bake for 30 minutes. Uncover the stuffing, and bake another 10 minutes or until the top is golden brown and crisp on top. Serve with the remaining parsley scattered on top.

MUSHROOM STUFFING

Steps:

• Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
• Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
• In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
• Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.

VEGETARIAN CARAMELIZED ONION & CHANTERELLE MUSHROOM STUFFING

Steps:

• Preheat the oven to 375 degrees Fahrenheit and butter a 9x13 inch baking pan.
• Spread bread cubes on two rimmed cookie sheets and bake for about 10-12 minutes, stirring once, until they begin to turn golden brown and are fairly dry and crisp. Remove from oven and set aside.
• In a large saute pan over medium heat, melt butter.
• Add onions, 1 teaspoon salt and a couple grounds of fresh ground pepper. Cook on medium-low for about 30 minutes, stirring occasionally, until softened and well-browned (caramelized).
• Increase heat to medium and add the celery and mushrooms to the pan. Stirring frequently, saute until tender, about four minutes.
• Add sage, thyme, and parsley, and stir for another minute.
• Add a cup of the broth, gently stirring until much of the bits of onion have come off of bottom of the pan.
• Set aside and let onion and broth mixture cool to room temperature.
• In a large bowl, beat the egg.
• Stir in the onion/broth mixture and the rest of the broth.
• Add the bread, and toss to coat evenly.
• Pour into the prepared baking pan and press the top gently.
• Bake uncovered for 40 - 50 minutes or until browned and crisp on top.

FRENCH ONION STUFFING

Steps:

• Heat oven to 350 degrees. Spread bread on a rimmed baking sheet, and bake until very dry and light golden, about 15 minutes. Remove bread and increase oven temperature to 425 degrees. Grease a 9-by-13-inch baking dish with butter.
• Meanwhile, in a large pot with a lid, heat 2 tablespoons oil over medium. Add celery and cook, stirring occasionally, until softened, 5 minutes. Stir in garlic until fragrant, 30 seconds. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and mixture is dry, about 5 minutes. Stir in thyme leaves and transfer mixture to a large bowl.
• In the same pot, add the remaining 2 tablespoons oil and melt 6 tablespoons of the butter over medium. Add onions and thyme sprig, season with salt and pepper, and stir to evenly coat in the oil and butter. Cover and cook, stirring after 5 minutes, until onions soften and reduce in volume, about 10 minutes. Increase heat to medium-high and cook uncovered, stirring frequently to scrape up browned bits, until onions are very soft and deep golden, about 25 minutes. Reserve 1 cup of the onions in a small bowl.
• Add wine to pot and stir until all of the liquid is absorbed, about 1 minute. Add broth and bring to a boil over high. Reduce heat to medium and simmer for 5 minutes to allow flavors to meld; discard the thyme sprig. Remove from the heat.
• Add eggs to the mushroom mixture in the large bowl and mix well. Add the bread, then pour over the onion mixture. Season with salt and pepper, and gently toss until well combined. Transfer to the prepared baking dish. Top with the reserved onions and dot with the remaining 2 tablespoons butter.
• Cover tightly with foil and bake until stuffing is hot throughout, 30 minutes. Uncover and continue to bake until crisp in spots, about 15 minutes longer. Garnish with chives and serve warm.

CARAMELIZED ONION AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

PASTA WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Heat 1 tablespoon olive oil in a large Dutch oven or wide pot over medium-high heat. Add the mushrooms and cook, undisturbed, until they are lightly browned and they start to soften, about 5 minutes. Stir well, then add the onions, paprika, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally (more frequently toward the end), until the onions are golden and very tender, about 30 minutes, reducing the heat to medium during the last 10 minutes so the onions don't burn.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain. Add the pasta, 3/4 cup cooking water, the sour cream and vinegar to the mushroom-onion mixture. Toss until the pasta is well coated and slightly saucy, gradually adding the remaining cooking water as needed.
• Add about half each of the parsley, dill and chives to the pasta and toss; season with salt and pepper. Divide among bowls and top with the remaining parsley, dill and chives.

WILD MUSHROOM STUFFING

Steps:

• Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft. About 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry and chop coarsely.
• Preheat oven to 325*. Divide cubed bread between two baking sheets. Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl.
• Melt the butter in a heavy Dutch oven over medium-high heat. Add the leeks, shallots, crimini or button and shiitake mushrooms. Saute until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and saute for another 5 minutes. Transfer mixture to the bowl with the bread crumbs. Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the beaten eggs.
• To bake the stuffing in a turkey: Fill the main cavity with the stuffing. Combine the broth and 1/2 cup of the reserved porcini soaking liquid in stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
• To bake all stuffing in pan: Preheat oven to 325*. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake unil top is crisp, about 15 minutes.

ONION MUSHROOM STUFFING

Steps:

• In a saucepan large enough to hold all the ingredients melt the butter Cook onion and celery until softened but not brown (about 10 min) Add mushrooms, cook over med-high heat, stirring until the mushrooms are soft (4min), remove from heat Mix in the crumbled bread, toss well Add sage, parsley,salt& pepper (at this stage you may cover it and refrigerate for up to one day) Mix in the beaten eggs and stuff away!
• This is enough stuffing for a 16 lb Turkey or 2 Roasting chickens.
• If you have extra stuffing just put it in an oven proof dish cover tightly and bake it for the last hour of your bird's time (of course the time for this depends on the amount you have left over).

CARAMELISED ONION AND MUSHROOM SPREAD

Steps:

• In a large non-stick pan, heat the butter and oil; add the frozen onions and leeks and cook over a medium-high for 5-6 minutes, stirring constantly. Add a bit more oil if needed.
• Add the mushrooms, garlic and thyme - and cook over a medium heat for 5 minutes.
• Stir in the brown sugar and reduce the heat; allow the mixture to caramelise for 15 minutes, stirring occasionally (liquid should slowly reduce and the onions turn a caramel colour); remove the pan from heat and set aside to cool.
• Place the onion mixture in a food processor, add the balsamic vinegar, salt and pepper and process until chopped but still a little chunky. Or you could leave a tablespoon of the mixture out and add back into the mixture once you've removed it from the food processor.
• To Serve: Spoon the Caramelised Onion and Mushroom Spread into serving bowl, drizzle with olive oil and serve with fresh crusty bread.
• TIP: This dip is also yummy when used to make little tarts, or to top any savoury biscuits. Simply place teaspoonfuls of the Caramelised Onion and Mushroom Spread mixture into the mini savoury tartlet cases or onto the biscuits, add crumbled feta cheese and half a Kalamata olive. Garnish with a parsley leaf and serve.

CARAMELIZED MUSHROOMS

Steps:

• 1. Heat butter and oil in a heavy stainless steel or cast iron pot or skillet.
• 2. add mushrooms and stir every minute to allow mushrooms to brown and begin to caramelize. (Approx 3 to 4 mins).
• 3. Sprinkle with brown sugar and stir. Continue to cook for approximately 4 minutes.
• 4. When they are nice and brown add vinegar.
• 5 Cook for another minute or two to allow the vinegar to evaporate.
• 6. Season with cracked black pepper and ENJOY!

CARAMELIZED ONION AND MUSHROOM STUFFING

Steps:

• Heat oven to 400 degrees.
• Spread bread cubes in single layer on a large baking sheet.
• Bake, stirring occasionally about 10 minutes or until golden brown.
• Transfer to a large bowl.
• In a large, heavy frying pan, melt the butter over medium high heat.
• When hot, add onions and cook, stirring occasionally until golden brown.
• About 20 minute.
• Reduce heat to medium and add the mushrooms and celery.
• Cook and stir until tender, about 8 minutes.
• Add this mixture to the bread cubes along with the parsley and tarragon.
• Add the stock to the pan you used to cook the onions, and bring to a boil scraping up any browned pieces.
• Add hot stock to the bread mixture and season to taste with salt and pepper.
• Mix in the eggs.
• Either stuff the turkey and bake as usual or butter a 13X9 pan and spoon stuffing into pan.
• Cover with foil and bake at 325 degrees for 30 minutes.
• Uncover and bake until top is golden brown, about 30 minutes longer.
• I think this is better baked in a pan by itself than stuffed into the turkey-- but to each his own!