This recipe is
from “Spirit of Washington Dinner Train”
Chicken Breast Stuffed with Wild Mushrooms and Smoked Gouda
Last month we had the recipe for the chicken now the recipe for
Wild Mushrooms and smoked Gouda Stuffing.
Before you
Begin:
You’ll need: large skillet, grater
6 oz. crimini mushrooms 4 oz. diced yellow onion
6 oz. Portobello
mushrooms 2 Tbsp. chopped garlic
6 oz. shitake
mushrooms 2 cups red wine
6 oz. oyster
mushrooms 2 cups beef broth
4 oz. lightly
salted butter 2 cups grated smoked Gouda cheese
Remove stems
from mushrooms, clean, and slice about 1/8 inch thick. In a
large skillet over medium heat, melt butter and sauté diced
onion in until lightly browned or caramelized, about 5 minutes.
Add mushrooms and garlic and continue to sauté until tender,
about 10 more minutes. Add wine and beef broth and bring to a
boil. Reduce heat to low and let simmer until liquid has reduced
until almost dry. Remove and let cool. After mixture is
completely cool, mix with smoked Gouda and portion into six
balls.