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An excellent recipe to prepare a delicious vegetarian filling that you can eat alone, to accompany different dishes, or as a filling for empanadas, tacos, cakes, peppers or pumpkin.
How to do it
Heat the oven to 350 F.
Heat the olive oil and 3 tablespoons of the butter in a large, deep skillet, or in a Dutch oven over medium-high heat. Add the onions and cook until they start to brown, stirring frequently, about 10 minutes.
Add the mushrooms, chestnuts, and garlic, and stir well. Lower the heat to medium and cook until the mushrooms have released the water and the vegetables are fragrant and dark, about 10 minutes. Add the apples, celery, and herbs. Season with salt and a few bits of black pepper, and cook for another 5 minutes, until the apples have softened slightly.
Place the diced bread in a large bowl and add the cooked apple and vegetable mixture. Pour into the broth and stir to combine. Taste and season again with salt and pepper.
Grease the sides and bottom of the pan with 1 tablespoon of butter. Pack the filling in the skillet, then take the remaining 3 tablespoons of butter and drizzle them on top. Cover with parchment paper and cover with a lid or aluminum foil. Bake for 30 minutes, then remove the cover and place under the grill for 5-10 minutes, or until the top of the filling is crisp and golden around the edges. Serve hot.
- 1 toasted white sandwich bread, diced
- 2 tablespoons olive oil
- 7 tablespoons butter
- 2 onions
- Portobello or Champignon mushrooms, diced
- 1½ cup cooked chestnuts, coarsely chopped
- 2 garlic cloves minced
- 3 firm, sweet apples
- 6 celery stalks diced
- 1 handful of sage leaves, minced (about 40), minced, or 1 tablespoon dried sage
- 10 sprigs of fresh thyme leaves
- 1 tablespoon dried thyme
- 1 cup of vegetable broth
- Kosher sea salt and black pepper
By Louisa Shafia
Original recipe (in English)