FRESH MUSHROOM, ONION AND WALNUT STUFFING
3 tablespoons butter, divided use
1 cup coarsely chopped onions
1 1/4 pound fresh white or crimini (brown) mushrooms, sliced
2 cups water
1 package (about 4 cups) herb-seasoned stuffing mix
1/2 cup coarsely chopped walnuts
1/2 cup finely chopped sweet red bell pepper
Salt (to taste)
Chopped fresh parsley (for garnish)
Heat oven to 350 degrees F.
In a large skillet, over medium heat, melt 1 tablespoon of the butter. Add onions; cook and stir until tender, about 5 minutes. Spoon into large bowl.
Melt another tablespoon of the butter in the same skillet. Add half of the prepared mushrooms; cook and stir until golden, about 5 minutes; remove to the bowl with the onions.
Repeat with remaining butter and mushrooms. Add 2 cups water to skillet; stir to loosen browned bits; pour into mushroom mixture. Stir in stuffing mix, walnuts, bell pepper, and salt to taste. Spoon into shallow 2 to 3 quart casserole.
Bake until hot and crisp on top, about 45 minutes. Sprinkle with chopped parsley, if desired.
Makes 6 servings
Source: The Mushroom Council |