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Mushroom Stuffing (M, KLP)
Source: Bon Appetit April 2001
Serves: 12

1/2 cup vegetable oil
2 pounds crimini mushrooms, diced
8 large garlic cloves, chopped
3 teaspoons dried thyme
2 cups carrots, diced, peeled
2 cups red bell pepper, diced
3 cups chopped green onions
2 cups matzo meal
4 eggs
1 cup condensed canned chicken soup
1 teaspoon salt
1 teaspoon pepper

Heat oil in, large pot over medium-high heat. Add mushrooms, garlic and thyme; sauté 10 minutes. Add carrots and bell pepper; sauté 10 minutes. Mix in green onions. Cool 15 minutes. (Can be made 1 day ahead. Cover, chill.)

Beat matzo meal and eggs in large bowl to blend. Whisk in vegetable mixture, chicken soup, salt and pepper.

Use with Veal Breast, Mushroom Stuffing (click here for recipe)

Posted by Carole Walberg

Nutritional Info Per Serving: N/A