Sunday, October 27, 2013
Get Stuffed
Hulene sent us this recipe -- she made it on Thanksgiving while here at Bondi, with one of our massive King Stropharia mushrooms (yes... ONE. They can each weigh well over a pound, and were very very popular with our guests this autumn!)
BONDI STUFFING with Nancy's Amazing Mushrooms
2- 3 sauteed onions with poultry seasoning
mushroom, sauteed in a separate pan
1 chopped apple (from a Bondi tree)
1 handful of raisins
Mix all of above, add good chicken stock (not from a Bondi chicken... please!)
Stir in one loaf of dried Gluten free bread, that has been dried in the oven. (Beat the Wheat, in Huntsville is our best local source of gluten free goodies)
Add one handful or roasted walnuts
Put all together, and bake @350 degrees for 30 to 40 minutes. GREAT!
(it truly was - she brought me a taste of it!)
Christmas is coming, and the turkey feast will be back, so keep this in mind. Portobello mushrooms will serve, if you can't get your hands on one of ours.
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That is huge!
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