Mushroom, Proscuitto & Pine Nut Stuffing

By stancec44

Ingredients

• 1 1/4 oz. dried Italian mushrooms
• 2 Tbsp. unsalted butter
• 1 2" piece bone marrow, minced
• 1 small onion, minced
• 1 lg. garlic clove, minced
• 1 1/4 lbs. mushrooms, sliced
• 1/3 c. Marsala
• 1 1/2 oz. prosciutto, diced
• 3/4 c. whipping cream
• 1/2 dried bread crumbs
• 1/4 c. freshly grated Parmesan
• 3 Tbsp. pine nuts, toasted
• 1 tsp. fresh lemon juice
• 1 tsp. minced fresh thyme
• 1/2 tsp. minced fresh sage
• Salt & pepper

Preparation

Step 1

Soak dried mushrooms in enough tepid water to cover for at least 30 minutes. Drain well, reserving soaking liquid. Transfer to serive and rinse thoroughly. Chop coarsely. Strain soaking liquid through sieve lined with dampened paper towel.

Melt butter and bone marrow in heavy large skillet over low heat. Add onion and garlic. Cover and cook, stirring occasionally, until translucent, about 10 minutes. Increase heat to med-high, add fresh mushrooms and sauté until pieces separate and liquid is evaporated. Add Marsala, dried mushrooms and strained liquid and simmer over med-high heat until liquid is absorbed. Remove from heat and add remaining ingredients, mixing lightly. Cool briefly. Refrigerate before using.