Mushroom Herb Stuffing Food

MUSHROOM HERB STUFFING

Steps:

• Clean and slice the mushrooms with an egg slicer. Sauté in 1 tablespoons of butter with the chopped onions and celery.
• Combine the bread cubes, seasonings, sautéed mushrooms, onions, and celery.
• And the remaining butter.
• Add the chicken broth and mix well.
• Mixes 8 cups of stuffing or enough to stuff.
• A 10-12 lb. Turkey.

BRAISED SKIRT STEAK WITH MUSHROOM/HERB STUFFING

Steps:

• STUFFING: Heat the olive oil in a medium sauté pan over high heat.
• Add the onion, celery, garlic and mushrooms.
• Sauté vegetables until soft and liquid from the mushrooms has evaporated, about 6 minutes.
• Add the mixed herbs, arugula, pine nuts and brioche cubes.
• Cook for an additional 3 minutes.
• Add the white wine and continue to cook until the liquid has evaporated.
• Remove from heat and cool completely.
• Fold in the egg.
• BRAISE: Preheat oven to 375 degrees F.
• Lay out the skirt steak, vertically, and season with salt and pepper.
• Add the cooled stuffing to the bottom third of the steak and roll up, width-wise.
• Secure with butcher’s twine.
• Heat a medium sauté pan over high heat and add the olive oil.
• Brown the stuffed skirt steak on all sides.
• Transfer steak to an 8 x 8-inch roasting pan.
• Add the fennel, carrot, thyme, bay leaf, black peppercorns and garlic to the sauté pan and cook for 2 minutes.
• Deglaze with the red wine and beef broth.
• Scrape the brown bits off the bottom of the pan with a wooden spoon and transfer entire contents of the pan to the roasting pan.
• Cover with aluminum foil and place in preheated oven.
• Braise until meat is tender, about 1½ hours.
• Remove skirt steak from roasting pan and place on cutting board.
• Cover with aluminum foil and let rest for 10 minutes.
• SAUCE: Strain the pan juices from the roasting pan into a small saucepan.
• Discard the solids.
• Add the beef broth and red wine to the saucepan.
• Bring to a boil.
• Whisk in the grainy mustard and butter.
• Slice the skirt steak into ½-inch slices.
• Spoon the sauce over the steak and serve immediately.

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.