Tom Douglas Oyster Mushroom Stuffing Recipes

OYSTER MUSHROOM STUFFING

Steps:

• Prepare turkey for stuffing. Melt butter in large fry pan and saute oyster mushrooms, garlic, celery, onion for 5 minutes or until moisture is gone. Add sage, thyme, parsley and salt and pepper. Stir well. In a large bowl, mix together bread, mushroom mixture and chicken stock. Cool and stuff turkey.

MUSHROOM STUFFING

Steps:

• In 4-quart Dutch oven, melt butter over medium heat. Cook celery, onion and mushrooms in butter about 3 minutes, stirring occasionally, until tender.
• Stir in half of the croutons. Cook, stirring frequently, until evenly mixed and croutons are softened. Stir in remaining croutons and ingredients. Stuff turkey just before roasting. Or spoon stuffing into greased 3-quart casserole or 13x9-inch glass baking dish; cover and bake at 325°F for 30 minutes, then uncover and bake 15 minutes longer.

MUSHROOM STUFFING

Steps:

• In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 tablespoons of drippings. , Saute celery and onion in drippings until tender. Add mushrooms, sage, salt and pepper; cook and stir for 5 minutes. Remove from the heat; stir in the stuffing, celery leaves, parsley and bacon. Combine eggs and broth. Stir into stuffing mixture., Spread in a greased 13x9-in. baking dish (dish will be full). Dot with butter. Cover and bake at 350° for 30 minutes and stuffing temperature reaches 165°. Uncover and bake 10 minutes longer or until lightly browned.

TOM DOUGLAS OYSTER MUSHROOM STUFFING

Steps:

• Preheat the oven to 375 degrees F. Butter a large shallow baking dish, such as a 9-by-13-inch pan, and set aside. To toast the bread, cut the crusts off the loaf, then cut the bread into 1-1/2 inch chunks. You should have about 8 cups of bread cubes. In a bowl, toss the bread with the olive oil, and season to taste with salt and pepper. Spread the bread out on a baking sheet and toast until golden, about 15 to 20 minutes, stirring occasionally. Remove the pan from the oven and set aside. Reduce the oven temperature to 350 degrees F. Place the porcini in a small heatproof bowl and pour the boiling water over them. Steep until soft, about 20 minutes. Rub the porcini to remove any grit, then remove them from the water, coarsely chop, and set aside. Strain the soaking liquid through a cheesecloth lined sieve directly into your container of chicken stock and also set aside. Melt the butter in a large sauté pan over medium-high heat. Add the chopped porcini, shallot, celery, onion, and oyster mushrooms and sauté, stirring occasionally, until all the vegetables are softened, about 10 minutes, seasoning to taste with salt and pepper. Remove from the heat. In a large bowl, combine the toasted bread, oyster mushroom mixture, hazelnuts, the cranberries or cherries, herbs, and the porcini liquid-chicken stock mixture. Stir everything together well. Season with salt and pepper to taste. Spread the mixture in the prepared pan. Cover the pan with foil. Bake for 30 minutes, then remove the foil and bake another 35 minutes until the top is crusty and golden. Serve the stuffing directly from the baking dish.

OYSTER STUFFING PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Gently scrap brown gills from inside of each mushroom cap. Lightly wipe with damp papertowel. Rub each cap with a little olive oil and set aside.
• Toast bread cubes until golden brown on baking sheet, and remove to a large bowl.
• Heat butter over medium high heat in a large skillet, add onions and celery and cook, stirring, about 5 minutes until tender.
• Remove from heat and stir in parsley and other spices. Stir in stock and eggs.
• Stir in bread cubes, and chopped oysters and toss well until stuffing is moist but not packed together.
• Remove approximately 4 cups stuffing and place in food processor. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Repeat if necessary so you have about 3 cups of chopped stuffing.
• Reserve remaining stuffing and place in small casserole dish. Refrigerate for later use.
• Divide the stuffing among the mushroom caps, and 1/2 cup for each mushroom. Place filled mushrooms on a baking sheet.
• Bake until golden brown on top and mushrooms are tender, about 15 to 18 minutes. Garnish with remaining 2 tablespoons minced parsley.

SEITAN ROULADE WITH OYSTER MUSHROOM STUFFING

Steps:

• Make the seitan. In a large bowl, combine flour and vegetable stock. Stir to make a soft dough. Knead for 3 minutes and let rest for 5 minutes.
• Place seitan in a shallow baking dish. Cover with soy sauce and marinate for 30 minutes at room temperature.
• Preheat oven to 375 degrees Fahrenheit. In a large skillet over medium heat, heat olive oil. Add onion, cover, and cook, stirring a few times until softened, about 5 minutes.
• Add mushrooms, vegan sausage, parsley, thyme, salt and pepper. Stir for 5 minutes longer, then transfer to a large bowl. Stir in the bread and mix well. Add a small amount of water if the stuffing mixture is too dry. Set aside.
• Place the uncooked seitan (reserve the marinade) between two sheets of plastic wrap and roll out with a rolling pin until it is approximately 1/4 inch thick. Using your hands, spread the stuffing over seitan to within 1/2 inch of the edges, then roll it up. In a lightly oiled shallow baking pan, place rolled seitan seam-side down. Pierce in several places with a fork.
• Pour the reserved marinade over the roast and bake uncovered for 40 to 45 minutes, basting once after 20 minutes. When the surface of the roast is firm and golden brown, remove from oven and let rest for 10 minutes.
• Using a serrated knife, cut the roast into 1/2-inch-thick slices. Arrange on serving platter and serve with remaining marinade and your favorite vegan gravy.

OYSTER AND MUSHROOM STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt margarine in a large skillet over medium heat, and cook and stir the onion and celery until the celery is tender, about 10 minutes. Stir in the mushrooms, and cook and stir until they are tender and release their juice, 5 to 8 minutes.
• In a bowl, mix the bread crumbs, egg, and oysters together, and stir in the cooked vegetables with juices and margarine, chicken broth, poultry seasoning, sage, salt, and black pepper until well combined. Place stuffing into a 2-quart casserole dish.
• Bake in the preheated oven until the stuffing is hot, the oysters are cooked, and the top is browned, about 45 minutes.

OYSTER AND MUSHROOM STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt margarine in a large skillet over medium heat, and cook and stir the onion and celery until the celery is tender, about 10 minutes. Stir in the mushrooms, and cook and stir until they are tender and release their juice, 5 to 8 minutes.
• In a bowl, mix the bread crumbs, egg, and oysters together, and stir in the cooked vegetables with juices and margarine, chicken broth, poultry seasoning, sage, salt, and black pepper until well combined. Place stuffing into a 2-quart casserole dish.
• Bake in the preheated oven until the stuffing is hot, the oysters are cooked, and the top is browned, about 45 minutes.

RICH MUSHROOM STUFFING

Steps:

• Tear bread into 1-inch chunks. Place in a bowl and leave out until stale, 1 to 2 days.
• Preheat the oven to 350 degrees F (175 degrees C).
• Chop thyme and rosemary leaves; set aside.
• Melt 6 tablespoons butter in a large, heavy saute pan over medium heat. Add onion and saute until soft, 3 to 4 minutes. Add onion, celery, mushrooms, and thyme and rosemary leaves; cook until mixture starts to soften, 3 to 5 minutes.
• Transfer vegetable mixture to a large bowl and add bread, broth, melted butter, salt, and pepper. Taste and adjust seasonings. Press into a suitable baking dish. Cover with buttered parchment paper, then aluminum foil.
• Bake in the preheated oven until golden brown, 45 to 55 minutes, removing foil and parchment paper for the last 10 minutes.