Mixed mushroom stuffing

Mixed mushroom stuffing

snacks and sides | serves 12?14

This one isn?t designed to be stuffed into a bird, of course ? at least not if you want to maintain its vegan credentials ? but there?s no reason you can?t. Turkey and mushroom make a fine pair.

1. Heat the olive oil in a large, wide pan and add the shallot and garlic. Cook over a medium heat, stirring occasionally, for 5?8 minutes or until the shallot is softened but not coloured.
2. Drain the soaked porcini over a bowl, reserving the liquid. Add these and the rest of the mushrooms to the pan along with the bay and thyme leaves and cook until all the mushrooms are well softened. If they release a lot of liquid, pour it onto the diced bread and carry on cooking. When the mushrooms are tender and browned, tip the mixture into a large bowl and leave to cool completely.
3. Preheat the oven to 190C/gas 5. Once the cooked mushroom mixture has cooled, add the chunks of bread, a good pinch of salt and pepper, the pecans or hazelnuts and about half of the porcini?s reserved soaking liquid (make sure you pour it through a sieve first to stop any grit getting through). Combine well.
4. If the stuffing seems too dry, just add a little more of the reserved porcini liquid. Add most of the parsley and stir it through then tip the stuffing into a lightly greased baking dish of approximately 20cm x 25cm and cover with foil. Place in the oven and bake for 35 minutes, then remove the foil and cook for a further 10 minutes. Scatter over the rest of the chopped parsley before serving.


Recipe Kate McCullough
Photo Sam Stowell

from Issue 24


? 80ml olive oil
? 2 shallots, diced
? 4 garlic cloves, finely chopped
? 25g dried porcini, soaked in 300ml boiling water
? 350g mixed wild mushrooms, roughly chopped
? 400g closed cup or chestnut mushrooms, roughly chopped
? 2 bay leaves
? A small bunch of thyme, leaves picked
? 350g stale bread, cubed or torn into small chunks
? 100g pecans or hazelnuts, lightly toasted and roughly chopped
? A bunch of flat-leaf parsley, leaves picked and roughly chopped

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