Festive feasting with mixed mushroom stuffing

AS families gather for festive feasts, a great addition to the table is the humble mushroom, grown locally and packed with nutrients.  According to the South African Mushroom Farmers’ Association (SAMFA) website, mushrooms are not only a super food, but they can aid in weight loss.

SAMFA which was formally established in 1984, acts as the collective voice of the industry. Among SAMFA’s objectives, is promoting the mushroom industry and compiling statistics relevant to the industry.

Try this easy mushroom recipe.

Ingredients

• 1 loaf sourdough bread
• 6 tablespoons butter
• 2 medium leeks, thinly sliced
• 3 medium celery stalks, thinly sliced
• 700g  mixed mushrooms,thinly sliced
• 1/4 cup finely chopped sage
• 2 tablespoons fresh thyme
• 1/2 teaspoon pepper
• 1 1/2 teaspoons salt
• 1/4 cup finely chopped parsley
• 2 1/2 cups chicken stock
• 3 large eggs

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Method

The night before cut the sourdough into one inch cubes and set out on a rack overnight to dry out. Alternatively you can toast them in the oven for about 5 to 10 minutes.

Preheat an oven to 180˚C and prepare a baking dish with butter.

In a large pan melt 4 tbsp of butter and sauté the leeks and celery until they soften. Add in the mixed mushrooms and continue to cook until nearly all the liquid from the mushrooms has evaporated (20 to 25 minutes). Add in the sage, thyme and pepper and mix well.

Transfer mushrooms to a large bowl and add in the dried bread cubes and parsley. Toss gently to combine.

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In a bowl combine the stock and eggs and mix well. Pour the mixture over the mushrooms and bread and mix gently. Transfer the mix into prepared baking dish and top with 2 tbsp of butter. Cover with a buttered tin foil lid and bake for 20 min at 180˚C.

After 20 minutes remove the tinfoil and bake for an additional 15 to 20 minutes or until the top of the bread has turned golden brown. Remove from oven and top with more fresh thyme.

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