Best 2 Holiday Mushrooms Recipes

HOLIDAY STUFFING WITH MUSHROOMS, PINE NUTS, SAUSAGE, WILD RICE

Steps:

• Slice French bread and cut into 1 inch cubes. Spread onto cookie sheet, cover with a flour-sack dish towel, and allow to dry out for 24 hours.
• Bring 2 cups of chicken broth to a boil in a small saucepan over med-high heat. Add box of wild rice. Cover tightly, reduce heat to medium, and simmer 50-60 minutes. Don't worry if all the broth didn't absorb. Set rice aside. (This step can be done a day ahead and refrigerated until needed.).
• Place pine nuts in a small, non-stick, saute pan over medium heat. Toast until they are fragrant and start to brown. (Watch them carefully, tossing occasionally, as they can burn easily.) Set aside.
• Brown and crumble sausage in a frying pan over med-high heat. Pour onto a platter lined with paper towels to absorb excess grease. Set aside.
• In a large skillet, melt butter over medium heat. Add mushrooms, onions, and celery and saute for 5-7 minutes. Remove from heat and add basil, thyme, rosemary and parsley. Set aside.
• To assemble, in a large slow cooker, toss together French bread cubes, corn bread cubes, browned sausage, sauteed vegetables and herbs, pine nuts, and wild rice. Add port wine. With the remaining 2 cups of chicken broth, add just enough to the stuffing mixture to make it the moistness of your liking. (You shouldn't add it all if you like it drier.) Place lid on slow cooker and cook stuffing on low for 3 hours. If you desire a crunchier consistency, you can spread the stuffing out in a roasting pan and place in a 350 oven for about 20 minutes, right before serving.
• (Note: I really don't know exactly how many servings this makes, as serving sizes vary, but it always feeds about 10-12 at our holiday table, with leftovers, too.).

HOLIDAY STUFFED MUSHROOMS - RACHAEL RAY

Steps:

• Preheat oven to 350°.
• Clean mushroom caps with damp paper towel.
• Heat oil in a large skillet over medium-high heat.
• Quickly saute mushrooms until caps begin to become dark and tender and have rendered their juices.
• Remove from heat; transfer mushrooms to a small, flat baking pan, draining liquid from insides of caps as you remove from skillet.
• Wipe out skillet and return to heat.
• Heat olive oil in skillet; saute onion, garlic, and chopped reserved mushroom stems; saute until tender; remove from heat.
• In a bowl, combine onion mixture with bread crumbs, fontina, parmesan, pancetta, and egg.
• Using a melon baller or a fingertip, mound stuffing onto caps; place stuffed mushrooms on a baking sheet; bake 10-15 minutes or until golden.
• Top each with a dot of chopped red bell pepper and serve.