Vegetarian Christmas stuffing with mushrooms chestnuts & pine nuts
It happens every Christmas, more and more often: a friend or a family member has become vegetarian or even vegan. Of course, one can eat from the many goodies on Christmas lunch like baked potatoes that are always baked on a different tray than the turkey, several salads with mixed green and pomegranate, even the side dish apple puree.
Ingredients
- 400gr mushrooms (portobello or other kind)
- 1 onion
- 1 garlic glove
- 25gr pine nuts
- 100gr chestnuts cooked and skinned
- 2 tablespoon olive oil
- 2 tablespoon marsala wine or 3 tbs white wine
- 1 teaspoon thyme
- 1/2 cup chopped parsley
- 100 milliliter fluid cream
- salt, ground black pepper
Directions
- Clean the mushrooms and cuts them in thick slices.
- Roast the pine nuts in a non-stick pan for one minute.
- Chop the onion and the garlic.
- Heat oil in a non-stick pan.
- Add the mushrooms and let them cook for 5-6 minutes.
- Add onion and garlic and stir.
- After some minutes, add both nuts, thyme, parsley, salt and pepper.
- Stir and let all ingredients cook for 5 minutes.
- Add the Marsala (or white) wine and let it evaporate.
- Finally add the cream and blend it with all ingredients.
- When cream turns brown, remove from heat.
- Sprinkle with some chopped fresh parsley.
- Serve warm.
