Porcini Mushrooms and Chestnut Stuffing

A great stuffing served with roast beef or lamb.

Prep Time: 15 mins

Cook Time: 20 minutes

Serves: 6 people

Ingredients

  • 1 x 30g jar dried porcini mushrooms
  • 175g fresh breadcrumbs
  • 50g melted butter
  • 50g cooked, whole chestnuts (we used vacuum packed), finely chopped
  • 2 tablespoons freshly chopped parsley
  • 75g walnuts, toasted and finely chopped

Method

  1. Preheat the oven to 180-190°C, 160-170°C, Fan,  Gas Mark 4-5.
  2. In a large bowl soak the mushrooms in 200ml boiling water for 15 minutes, drain and reserve 3 tablespoons of the mushroom liquid. Roughly chop the mushrooms and return to the large bowl with the mushroom liquid.
  3. Add the remaining stuffing ingredients to the bowl.
  4. Using slightly damp hands shape the stuffing into 16 small balls.  Transfer to a foil-lined baking tray or shallow, lightly greased ovenproof dish and bake for 20 minutes until golden.
  5. Serve with stuffing with roast beef or lamb.