Allergy Free Cornbread and Wild Mushroom Stuffing

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This picture is one of my all-time favorite examples of brilliant food styling. So much beauty, emotion, and texture, represented with such economy. All the lines are perfect, and the photo does exactly what it’s supposed to, it makes you want to reach through the page or the screen and EAT THAT FOOD.  This scrumptious little spoon was styled by Karen Shinto, who styled both my Allergen-Free Baker’s Handbook, and Allergy-Free and Easy Cooking.  This is a photograph by Annabelle Breakey for Sunset Magazine. This is what my stuffing would look like, if Karen and Annabelle were here.  In fact the recipe is an homage to this picture.  I hope you enjoy it even half as much as I enjoy looking at this spoon full of stuffing!

 

Allergy-Friendly (Gluten-Free) Cornbread and Wild Mushroom Stuffing

Serves 4-6.

 

This allergy-free, gluten-free stuffing can be made vegan or non-vegan, depending on personal preference. Either way, it is rich-tasting, exotic, healthy, and delicious.

 

3 cups allergen-free cornbread, preferably stale so it’s dried out a bit

1/2 cup diced nitrite-free pancetta (optional, omit if making vegan — otherwise, look for artisanal brands at stores like Whole Foods)

4 Tbsp. olive oil

5 large shallots (both halves), minced fine

2 large stalks celery, chopped into 1/4-inch pieces

1/2 lb. wild mushrooms (I like shiitake, but you could also use chanterelles or morels, quartered, or cut into eighths if very large)

1 tsp. fresh thyme, chopped

1 tsp. fresh rosemary, chopped

1/4 tsp. kosher salt

1/4 tsp. pepper

1/4 cup white wine

1/4 cup rice milk

1/3 cup chicken broth (or vegetable broth if making vegan — Kitchen Basics is Allergen-Free

1. Preheat oven to 350 degrees. Cut cornbread into 1-inch-thick slices and place on baking sheet. Bake until golden brown and dried out a bit, about 10-15 minutes, turning the slices once. Keep a close eye on it, because you don’t want it to burn. Remove from oven and let cool.

2. Heat a heavy skillet over medium-high heat. Once pan is really hot, add the pancetta and cook until crispy.Remove pancetta from pan and set aside. (Skip this step if making vegan).

3. Add olive oil to skillet, then shallots and celery. Cook, stirring occasionally, until soft, about 3 minutes. Add the mushrooms, thyme, rosemary, salt and pepper. Cook, stirring occasionally, until slightly soft, about 4 minutes. Add white wine and cook, stirring until it’s been absorbed, about 1 or 2 minutes. Add rice milk and cook about 1 minute more. Remove pan from heat.

4. Crumble the cornbread and measure out 3 heaping cups. Add to the pan. Add the crispy pancetta bits (if using). Toss gently. Oil a 9×13-inch pan (or whatever you’ve got that’s comparable) with olive oil. Spoon in the stuffing and drizzle with chicken broth or vegetable broth. Bake at 350 degrees until crusty and golden brown, about 30 minutes.

Allergy-Friendly Cornbread and Wild Mushroom Stuffing
© 2010 by Cybele Pascal

Back to the Roots Mushroom Garden Giveaway Winner

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Hi Mushroom Fans! The winner of last week’s giveaway is Stephanie! Please see video below for my very fair drawing method. Stephanie is going to try to win her husband over to mushrooms with this kit. Please email me at allergyfriendlycook@gmail.com to let me know where it should be mailed, Stephanie.

Also, for those who didn’t win, you can still get 10% off with the following code: mushrooms4me10  generously offered by the Back to the Roots people. See here for ordering instructions. (more…)

Back to the Roots Mushroom Garden

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Look what I just got in the mail!  A Back to the Roots Grow your own Mushroom Garden! I’m so excited to try it out.  According to the folks at Back to the Roots, this  Easy-to-Grow Mushroom Garden, now lets anyone grow up to 1 1/2 lbs of gourmet oyster mushrooms in as little as 10 days…right out of the little brown box! Just set on a windowsill, mist twice a day, and watch them pop right out by day 7! The soil inside is composed entirely of recycled coffee grounds – a safe & sustainable soil for the mushrooms. What a great family/kids/school project (they love the 10 days part!), and also fab for those who just love fresh, sustainable, and locally grown food!  I’ll be posting pics on day 7 and thereafter so you can check out the mushrooms I grow.

And here’s the good part. I’ll be doing a giveaway of one of these lovely boxes.  Leave me a comment below telling me how you like to use mushrooms, or how you might use this cool project, and you’ll be entered into the drawing. I’ll announce the winner of the giveaway one week from today.  Get your spores on!