Escarole And Mushroom Dressing
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
37
Spice
43
Sweetness
43
Sourness
44
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
6 tbsps
Olive Oil3 medium
Onion (thinly sliced)3 tsp
Salt1 tsp
Black Pepper3 large
Egg (lightly beaten)1 cup
Heavy Cream1 cup
Vegetable Stock (heated)Directions:
1
Squeeze gently to remove excess water
2
Preheat oven to 425°F
3
Toss mushrooms with garlic and 3 tablespoons oil in a 3- to 4-quart shallow glass or ceramic baking dish and roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 minutes
4
Cool to room temperature
5
While mushrooms are roasting, cook escarole in a large pot of boiling salted water, uncovered, until just tender, 4 to 5 minutes
6
Drain in a colander and rinse under cold water to stop cooking
7
Squeeze gently to remove excess water
8
Cook onions in remaining 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until softened, 6 to 8 minutes
9
Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper
10
Whisk together eggs, cream, stock, and remaining 1/4 teaspoon each of salt and pepper in a large bowl, then add mushrooms, escarole, onions, and bread and toss well
11
Spread in buttered cleaned baking dish and bake, covered with foil, in upper third of oven until heated through, about 20 minutes
12
Remove foil and bake until edges of bread are crisp, about 10 minutes more
13
Preheat oven to 425°F
14
Toss mushrooms with garlic and 3 tablespoons oil in a 3- to 4-quart shallow glass or ceramic baking dish and roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 minutes
15
Cool to room temperature
16
While mushrooms are roasting, cook escarole in a large pot of boiling salted water, uncovered, until just tender, 4 to 5 minutes
17
Drain in a colander and rinse under cold water to stop cooking
18
Cook onions in remaining 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until softened, 6 to 8 minutes
19
Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper
20
Whisk together eggs, cream, stock, and remaining 1/4 teaspoon each of salt and pepper in a large bowl, then add mushrooms, escarole, onions, and bread and toss well
21
Spread in buttered cleaned baking dish and bake, covered with foil, in upper third of oven until heated through, about 20 minutes
22
Remove foil and bake until edges of bread are crisp, about 10 minutes more