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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Gluten-Free Focaccia Stuffing with Mushrooms and Fennel

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Gluten-Free Focaccia Stuffing with Mushrooms and Fennel Empty Gluten-Free Focaccia Stuffing with Mushrooms and Fennel

    Post by Lobo Wed Jan 20, 2016 9:57 pm

    Gluten-Free Focaccia Stuffing with Mushrooms and Fennel Img75l
    Gluten-Free Focaccia Stuffing with Mushrooms and Fennel
    Gluten-Free Focaccia Stuffing with Mushrooms and Fennel Translucent
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    Prep Time: 20 minutes
    Cook Time: 65 minutes
    Servings: 12
    This gluten-free stuffing makes a great vegetarian side dish for your Thanksgiving feast. It’s prepared with our focaccia stuffing mix, crafted by a bakery that is dedicated to gluten-free baking. To amp up the flavor, we add both fresh and dried mushrooms, along with fennel and leeks.






    • 91

    Ingredients:


    • 3 Tbs. extra-virgin olive oil
    • 2 leeks, halved lengthwise, white and light green portions thinly
        sliced
    • 1 fennel bulb, trimmed, cored and diced
    • 1 tsp. kosher salt
    • Freshly ground pepper, to taste
    • 1 tsp. chopped fresh thyme
    • 1/2 tsp. chopped fresh rosemary
    • 1 oz. (30 g) dried wild mushrooms, soaked in 1 cup
        (8 fl. oz./250 ml) hot water for 15 minutes
    • 8 oz. (250 g) cremini mushrooms, quartered
    • 2 tsp. minced garlic
    • 1 package (1 lb. 2 oz./510 g) gluten-free focaccia stuffing
    • 2 1/2 to 3 cups (20 to 24 fl. oz./625 to 750 ml) vegetable stock,
        warmed

    Directions:

    Preheat an oven to 375°F (190°C). Butter a 2 1/2-quart (2.5-l) covered baker or a 9-by-13-inch (23-by-33cm) baking dish.

    In a large sauté pan over medium heat, warm 2 Tbs. of the olive oil. Add the leeks, fennel, 1/2 tsp. of the salt and pepper, and sauté until soft and translucent, 10 to 12 minutes, adding the thyme and rosemary during the last minute of cooking. Transfer to a large bowl. 

    Drain the soaked wild mushrooms, reserving the soaking liquid. Strain the liquid through a fine-mesh sieve.

    In the same pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the cremini mushrooms and the remaining 1/2 tsp. salt and cook, stirring occasionally, until lightly browned, about 8 minutes. Add the wild mushrooms and garlic and cook, stirring occasionally, for 1 minute. Transfer to the bowl with the leek mixture, add the stuffing and stir until well combined. Stir in the mushroom soaking liquid. Then stir in the stock 1/2 cup (4 fl. oz./125 ml) at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not crunchy or mushy. You may not need all of the stock.

    Transfer the stuffing to the prepared baking dish. Cover with a lid or a buttered sheet of aluminum foil and bake for 20 minutes. Remove the lid or foil and continue baking until the top is golden brown and crisp, 25 to 35 minutes more. Let rest for 10 minutes before serving. Serves 10 to 12.

    Williams-Sonoma Kitchen

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