ATKINS MUSHROOM STUFFING(click here to print)

ATKINS MUSHROOM STUFFING

• 3 Tablespoons unsalted butter
• 1/4 Cup sliced shallots
• 9 garlic cloves, minced
• 2 Pounds assorted wild mushrooms, coarsely chopped
• 1 Teaspoon salt
• 1/4 Teaspoon black pepper
• 1/2 Cup Madeira wine
• 9 Servings Atkins Cuisine Bread, torn into 1 1/2-inch pieces (or a low carb bread recipe from this blog)
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• 1/4 Cup chopped fresh parsley
• 2 Teaspoons fresh thyme
• 1 Cup chicken broth
• 1/2 Cup heavy cream
• 1 large egg, lightly beaten

Directions

1. Heat oven to 350°F. Butter an 11x7-inch baking dish.
2. Melt butter in a large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add mushrooms, salt and pepper; cook until mushrooms release moisture and the moisture evaporates, about 8 minutes.
3. Stir in Madeira; cook until liquid evaporates, about 6 minutes. Remove from heat. Place mushroom mixture in a large mixing bowl.  Add bread, parsley and thyme; toss gently.
4. In a separate bowl, whisk together broth, cream and egg; pour over mushroom mixture and toss to coat. Transfer mixture to the prepared baking dish. Bake until golden and set, about 45 minutes.     10 servings; 7 carbs