This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Easy Oven-Baked Mushroom-Herb Stuffing
This stuffing's bold herbal flavor comes from generous amounts of fresh sage, thyme and parsley, as well as poultry seasoning: a ready-made mix of dried herbs, including marjoram, rosemary and oregano. We especially liked Bell's Seasoning. Using two types of mushrooms—portobellos and shiitakes—built on the herbs' woodsy, earthy flavors. If your supermarket only sells whole portobello mushrooms (that is, with stems), you will need about 1½ pounds to account for the weight of the stems. If you'd like to do some of the prep in advance, prepare the recipe through the toasting and seasoning of the bread cubes, then reserve them and the remaining roasted mushrooms separately; refrigerate in airtight containers for up to two days. About two hours before serving, remove the mushrooms and bread mixture from the refrigerator and proceed with the recipe.
pound portobello mushroom caps, gills removed, halved and thinly sliced
pound shiitake mushrooms, stemmed, thinly sliced
01Heat the oven to 500°F with the racks in the upper- and lower-middle positions. In a large bowl, toss both mushrooms, the olive oil and ½ teaspoon salt. Spread the mushrooms on a rimmed baking sheet. Roast on the upper rack until they have released their moisture, the moisture evaporates and the mushrooms begin to brown, about 20 minutes, stirring once halfway through. Set aside.
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