Field mushroom stuffing

    1 hour 5 min

    Spruce up your stuffing with freshly picked autumn field mushrooms which add a lovely flavour and texture to this stuffing side dish.

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    Serves: 6 

    • 1 loaf stale bread, roughly torn
    • 55g butter
    • 450g wild field mushrooms, chopped
    • 1 large onion, sliced
    • 1 clove garlic, minced
    • 2 sticks celery, finely chopped
    • 300ml vegetable stock
    • 1 large apple - peeled, cored and diced
    • chopped fresh chives, to taste
    • chopped fresh parsley, to taste
    • salt and pepper, to taste

    Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas 4. Grease a baking dish.
    2. Breadcrumb the stale bread using a food processor then place in a large mixing bowl. In a frying pan over a medium heat, melt the butter and add the mushrooms. Cook and stir until golden brown then add to the breadcrumbs. In the same frying pan, add the onion, garlic and celery and cook and stir until soft; add to the mixing bowl. Add the remainder of the ingredients to the mixing bowl and mix well with hands. Transfer to the prepared baking dish.
    3. Bake covered in the preheated oven for 35 to 45 minutes then remove the cover for the last 10 minutes and cook until the top is crispy. Remove from the oven and serve.


    Unless you are very experienced at identifying mushrooms, we do not recommend consuming any wild mushrooms unless obtained from reputable sources.

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