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Wednesday, 16 November 2016

Recipe: Mushroom Spread (Stuffing)


We’re well into game season now, and the other I came across some pheasant thighs, so I snagged them to do some testing. There were 8 rather small skinless deboned thighs, so I decided to stuff them, and ended up making a rather passable mushroom spread!! 


ingredients (makes ~600g)

for the mushroom spread
225g chestnut mushrooms
150g stale bread (blended to a fine crumb)
10g sage (picked)
125g (1) leek (finely chopped)
40g sunflower seeds (toasted)
10g butter (for toasting)
2 large free range eggs

apparatus / equipment
food processor


method
Add a knob of butter to a frying pan on medium heat and toast the sunflower seeds.
Once golden brown put them into a mixing bowl.
Pick the sage and chop it up. 
Chop up mushroom and leek and cook them all on a medium heat in the same pan as the sunflower seeds. Cook them until they have started to brown.
Meanwhile blend the bread in a food processor until there are no large lumps left.
Add the cooked leek & mushroom mix and the eggs, and blend until smooth.
Transfer the mix to the mixing bowl and mix the nuts in. 
Season with salt & pepper, and it’s ready to spread on your toast or crackers.


thinking ahead
This will last a couple of weeks in he fridge problem! Ready for those canapés whenever you need it! 

If you’re making stuffed pheasant thighs, you can make them in the afternoon and put them in the fridge until you need them.


links
I’ll add link to pheasant thighs when I put up the post on Friday.

variations

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