Chinese Shiitake Mushroom Stuffing Food

STICKY RICE STUFFING WITH CHINESE SAUSAGE AND SHIITAKES

Steps:

• Rinse the rice in a colander, and then transfer to a medium bowl. Cover with 1 inch of water and let soak at room temperature overnight. Drain thoroughly.
• Heat a large cast iron skillet over medium heat. Add the pine nuts and toast, stirring, until golden, 3 to 4 minutes. Transfer to a plate and set aside, reserving skillet.
• Return skillet to medium heat and add oil. When oil is hot, add the shallots and mushrooms and cook, stirring, until the shallots are golden brown, 3 to 4 minutes. Add the sausage and cook until the sausages curl slightly, 1 minute more. Add the sherry, bring to a boil, and cook until syrupy, about 1 minute. Add the soy sauce, chestnuts, rice, and toasted pine nuts and toss until the rice kernels are evenly coated. Stir in the broth or water and season with salt. Cover and simmer over medium-low heat until the rice is cooked, 20 to 25 minutes.
• Garnish rice "stuffing" with sliced scallions before serving.

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.

SHIITAKE-MUSHROOM STUFFING AND SAUSAGE STUFFING

Steps:

• Heat 2 tablespoons oil in a large straight-sided skillet over medium heat. Add onions, leeks, celery, and garlic. Cook until onions are translucent and tender, about 20 minutes.
• Add mushrooms, and cook until soft, about 5 minutes. Transfer mixture to a plate, and let stand until cool, about 5 minutes.
• If making sausage stuffing: Return skillet to medium heat, and add remaining 2 tablespoons oil. Stir in sausage, and cook, breaking into small pieces, until browned, about 9 minutes. Remove from skillet using a slotted spoon, and transfer to paper-towel-lined plates. Let drain.
• Combine onion-mushroom mixture, bread, apricots, sage, and thyme in a large bowl. Just before baking, pour stock and melted butter over top of mixture. Season with salt and pepper. Mix to combine.
• To make sausage stuffing: Transfer 5 cups stuffing to another large bowl, and mix in sausage.
• Let stuffings stand for 10 minutes, allowing bread to soak up liquid.
• To cook mushroom stuffing: Preheat oven to 375 degrees. Place stuffing in a 9-by-13-inch baking dish, and bake until top is crisp and stuffing is heated through, 50 to 55 minutes. Let stand for 10 minutes before serving.
• To cook sausage stuffing, follow directions for stuffing spice-rubbed roast turkey (recipe above), or preheat oven to 375, transfer stuffing to a 9-by-13-inch baking dish, and bake until top is crisp and stuffing is heated through, 45 to 50 minutes. Serve warm.

CHINESE SHIITAKE MUSHROOM STUFFING

Steps:

• *Chinese sausage is available in many Asian markets. 1. Preheat the oven to 325°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set aside. 2. Heat a wok or large skillet over high heat. Carefully add the vegetable oil, swirling to coat the sides. Add the Chinese sausage or bacon and the ginger, and stir-fry until fragrant, about 30 seconds. Add the carrots, water chestnuts, mushrooms, and green onions, and stir-fry for 2 minutes. Remove the wok from the heat. 3. Add the stuffing mix, oyster sauce, sesame oil, and pepper to the wok, and stir to combine. Stir in just enough water or broth to moisten. 4. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.