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recipe_532_5992586
Boursin and Mushroom Stuffing
This boursin and mushroom stuffing is an impressive alternative to traditional stuffing. The combination of the Black Truffle Sea Salt, candied mushrooms, and Boursin cheese creates a creamy, savory flavor unlike any other stuffing, resulting in a simple gourmet dish perfect for impressing guests.
This boursin and mushroom stuffing is an impressive alternative to traditional stuffing. The combination of the Black Truffle Sea Salt, candied mushrooms, and Boursin cheese creates a creamy, savory flavor unlike any other stuffing, resulting in a simple gourmet dish perfect for impressing guests.
2 tsp. Black Truffle Sea Salt
1 tsp. ground 4 Peppercorn Spice Blend
1 Tbsp. Romano Cheese Powder
1 tsp. ground 4 Peppercorn Spice Blend
1 Tbsp. Romano Cheese Powder
1 loaf of sourdough bread (sliced and allowed to air dry for two hrs)
1 cup sliced white mushrooms
1 cup sliced cremini mushrooms
1 cup sliced shitake mushrooms
3 oz. clarified butter (ghee) or canola oil
½ Tbsp. fresh thyme leaves
½ cup sherry
2 ½ oz. Boursin cheese
¼ cup sliced green onions
1 cup chicken broth
1 cup sliced white mushrooms
1 cup sliced cremini mushrooms
1 cup sliced shitake mushrooms
3 oz. clarified butter (ghee) or canola oil
½ Tbsp. fresh thyme leaves
½ cup sherry
2 ½ oz. Boursin cheese
¼ cup sliced green onions
1 cup chicken broth
Prep Time
10 mins.
Total Time
35 mins.
Cook Time
25 mins.
Yield
4-6 servings
PREHEAT oven to 350°F.
CUT bread slices into small cubes (about ½-inch).
SAUTÈ mushrooms in a pan with butter over medium heat. Add thyme, Black Truffle Sea Salt, 4 Peppercorn Spice Blend, and Romano Cheese Powder. Cook for 7-8 mins. to soften. Add sherry and sautè for 1 additional min. Transfer mushrooms to a mixing bowl. Continue cooking juices in pan until thick and syrupy. Add reduced juices back into mushrooms. Add Boursin cheese and green onions. Mix thoroughly.
REMOVE to a large bowl and add bread. Toss. Pour chicken broth over top to moisten the stuffing.
PRESS into a large baking pan.
BAKE for 10-15 mins. or until the stuffing begins browning.
CUT bread slices into small cubes (about ½-inch).
SAUTÈ mushrooms in a pan with butter over medium heat. Add thyme, Black Truffle Sea Salt, 4 Peppercorn Spice Blend, and Romano Cheese Powder. Cook for 7-8 mins. to soften. Add sherry and sautè for 1 additional min. Transfer mushrooms to a mixing bowl. Continue cooking juices in pan until thick and syrupy. Add reduced juices back into mushrooms. Add Boursin cheese and green onions. Mix thoroughly.
REMOVE to a large bowl and add bread. Toss. Pour chicken broth over top to moisten the stuffing.
PRESS into a large baking pan.
BAKE for 10-15 mins. or until the stuffing begins browning.
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