Wednesday, December 27, 2017

A Mushroom Stuffing Recipe (Especially for Cheryl)

I promised this recipe at least a couple years ago to Cheryl from the joyful A Simple Life blog and am finally getting around to sharing it.  Cheryl, I know you are partial to your dear grandmother's stuffing, but I consider this  more of a mushroom side dish with bread cubes added than a "real" stuffing, so it need not compete.  :)  When I worked as a hotel cook years ago, my manager would encourage me and the rest of the kitchen staff to look for new recipes in the cookbook collection, and this mushroom stuffing was one of my best finds from those years.  I think it was in one of those little cookbooks printed by a church group or school organization, and this is a basic guideline, and this isn't the way it was originally written.  I don't measure anything anymore when I make it.  As I just told Mike the other day, finding this recipe and learning how to flip omelets are two of my favorite takeaways from that work experience.  :)  This is the only stuffing I make anymore here for holidays and other "stuffing occasions."  For all of us who like mushrooms, then, here's my favorite mushroom dish.  

Val's Favorite Mushroom Stuffing:
1/4 cup butter
1 1/2 cups sliced mushrooms
3/4 cup herb-seasoned stuffing bread cubes
1 cup shredded cheddar
1/4 cup Half and Half

~  Cook the mushrooms in the butter until tender.  They will "sweat" as they cook, of course.  Do not drain the extra liquid they make.  I think I cook them down maybe ten minutes.

~  Stir in the stuffing mix/bread cubes until they've absorbed the mushrooms' excess liquid and taken on their color.  I have been using fewer stuffing cubes each time I make this, which is another reason I think of it more of as a mushroom side dish than a stuffing.  Play with the recipe however you like, obviously, adjusting all the amounts to focus more or less on bread or mushroom.

~  Add half the mushroom/stuffing mixture to a greased baking dish.

~  Cover this layer with some of the cheddar.

~  Repeat by adding another layer of mushrooms, then more cheddar.  (Regardless of how many layers you make/which size baking dish you use, cheddar should be the top layer.)  Pour the Half and Half over it all.  Sometimes I'll add an extra tablespoon of butter to the top, as well.  

~  Bake 20-30 minutes.  Even twenty minutes seems to do the trick.  

Ohhhhhh, this is so good.  I haven't managed yet to get an impressive-looking picture of the finished dish--stuffing rarely looks pretty, it seems--but every forkful is an incredible combination of bread, butter, cheese, and mushrooms.  'So good. 


Anonymous said...

Thank you so much, Val, for posting the recipe! I can't wait to try this dish. My sweet MIL absolutely loves mushooms and I know she will enjoy this tremendously. Hope you had a wonderful holiday season =) xx Cheryl

Anonymous said...

Happy New Year Val!!!diana

Val said...

You're most welcome, Cheryl. I hope she loves it. It's such a treat to find a new recipe you really love.

Thank you, Diana! Happy new year to you--and to you, Cheryl--too. :)