Mushroom Prosciutto And Pine Nut Stuffing Recipe
Ingredients
| 1 1/4 ounces dried Italian mushrooms | ||
| Unsalted butter | 2 Tablespoon, minced | |
| Onion | 1 Small, minced | |
| Garlic | 1 Clove (5gm), minced | |
| Mushrooms | 1 1/4 Pound, sliced | |
| Marsala | 1/3 Cup (16 tbs) | |
| 1 1/2 ounces prosciutto or cooked ham, diced | ||
| Whipping cream | 3/4 Cup (16 tbs) | |
| Breadcrumbs | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Pine nuts | 3 Tablespoon, toasted | |
| Lemon juice | 1 Teaspoon | |
| 1 teaspoon minced fresh thyme or 1/2 teaspoon dried | ||
| Dried sage | 1/2 Teaspoon, minced | |
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Soak dried mushrooms in enough tepid water to cover for at least 30 minutes.
Drain well, reserving soaking liquid.
Transfer mushrooms to sieve and rinse thoroughly.
Chop mushrooms coarsely.
Strain soaking liquid through sieve lined with dampened paper towel.
Melt butter and bone marrow in heavy large skillet over low heat.
Add onion and garlic.
Cover and cook, stirring occasionally, until translucent, about 10 minutes.
Increase heat to medium high, add fresh mushrooms and saute until pieces separate and liquid is evaporated.
Add Marsala, dried mushrooms and strained liquid and simmer over medium-high heat until liquid is absorbed.
Remove from heat and add remaining ingredients, mixing lightly.
Cool briefly; refrigerate before using.
Drain well, reserving soaking liquid.
Transfer mushrooms to sieve and rinse thoroughly.
Chop mushrooms coarsely.
Strain soaking liquid through sieve lined with dampened paper towel.
Melt butter and bone marrow in heavy large skillet over low heat.
Add onion and garlic.
Cover and cook, stirring occasionally, until translucent, about 10 minutes.
Increase heat to medium high, add fresh mushrooms and saute until pieces separate and liquid is evaporated.
Add Marsala, dried mushrooms and strained liquid and simmer over medium-high heat until liquid is absorbed.
Remove from heat and add remaining ingredients, mixing lightly.
Cool briefly; refrigerate before using.
Chef
