Mushroom Stuffing recipe by Buckingham’s restaurant Derby

Mushroom Stuffing recipe by Nick Buckingham

A tasty black mushroom stuffing that can be used to transform a plain meat fillet into a gourmet delight, as in this recipe for fillet of beef with mushroom and pancetta. Use it to stuff chicken, pork or lamb too and enjoy the deep flavour of mushrooms that is really brought out by this treatment. The stuffing can be prepared ahead of time and refrigerated till needed.

Amount
1 lb Mix

Ingredients
450g / 1 lb Black, Paris Browns and Button Mushrooms
110g /4 oz Finely Chopped Onion
55g / 2 oz Garlic Butter
55g / 2 oz White Breadcrumbs
Seasoning
12g / ½ oz Fresh Chopped Parsley

Method
Heat the garlic butter in a frying pan, add the finely chopped onion and sauté gently until the onion is soft and translucent.
Wash the mushrooms ensuring that no sand or grit remains. Slice them finely.
Add the sliced mushrooms to the onions and continue to cook until tender.
Reduce any cooking liquid that is left from the mushrooms.
Add the white breadcrumbs and parsley to the pan and mix well.
Season with care
Allow the stuffing to cool before using.

To Serve
Use this stuffing for any meat

Points to Watch
The stuffing must be cold before stuffing raw meat with a large nozzle

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