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butter shallots garlic onion thyme white wine mixed mushrooms chicken salt fresh ground white pepper Bread parsley sage hazelnuts eggs cream hazelnut oil
Viewed: 43 - Published at: 7 years agoIngredients
- 170 g butter, plus extra for preparing the tin
- 4 shallots, finely chopped
- 3 garlic cloves, minced
- 1 cup onion, chopped
- 3 teaspoons fresh thyme leaves
- 1/2 cup white wine
- 680 g mixed mushrooms, stems removed, cut into 1cm chunks (button, field, shiitake or a combination of wild mushrooms)
- 1 cup chicken stock (substitute vegetable stock, if preferred)
- sea salt
- fresh ground white pepper
- 8 cups bread, cubed (use a rustic country or bakers loaf, rather than supermarket sliced)
- 1/4 cup fresh parsley leaves, chopped
- 3 sage leaves, chopped
- 3/4 cup hazelnuts, halved and lightly roasted
- 3 extra-large eggs, beaten
- 2 cups cream
- 1 teaspoon hazelnut oil (optional)
Method
- Preheat oven to 180°C.
- Melt the butter in a large frying pan, add the shallots, garlic and onion and saute until translucent.
- Add a teaspoon of thyme and the mushrooms.
- Cook until the mushrooms are light brown.
- Add the wine and cook until the liquid evaporates, then repeat with the stock.
- Season with salt and pepper.
- Place the mushrooms in a bowl.
- Generously butter a 26cm loaf tin.
- Put the bread, parsley, sage, hazelnuts, remaining thyme and mushroom mixture in a large bowl.
- Stir in the eggs, cream and hazelnut oil (if using) until combined and season with a teaspoon of salt and half a teaspoon of pepper.
- Spread the stuffing in the loaf tin, then cover with foil and bake for 45 minutes.
- Remove the foil and bake another 30 minutes, until golden.
- Serve warm or at room temperature.
