Fabulous Fall Wild Mushroom Stuffing

Chef Bradley has a great time chatting with other chefs and friends in the area about their various cuisines. And WE love sharing those great recipes. But hey, not so fast – don’t forget Bradley can whip up some pretty fantastic recipes himself! So to represent a holiday that focuses so much on the FOOD, here is one of Bradley’s recipes that hits the tables every year at Pearl for Thanksgiving- taking reservations now by the way! Call quick, as spots are filling in

Below are the full Thanksgiving menus for Pearl (425.455.0181) and Koral (425.623.1125) – but let’s chat Stuffing!

stuffing

Ingredients:

1/2 lb. butter

1 large onion, chopped

6-8 stalks for celery, chopped

1/3 cup sage, finely chopped

1 lb. crimini mushrooms, sliced

1/2 lb. chanterelle mushrooms, torn

3 cups long grain & wild rice, cooked

salt and pepper, to taste

1 1/2 lb. sourdough bread loaf (we love Macrina Bakery!)

1/2 bunch of fresh parsley, chopped

2 cups chicken stock, hot

5 eggs, beaten

Steps:

Heat butter in large stock pot or brazier over medium heat

Add onions and celery, cook until soft

Add sage and mushrooms, sauté lightly to soften; reduce heat to low

Season with salt and pepper

Add rice and bread; mix well

Add parsley and stock; mix well

Add eggs and stir well; Cook until eggs are firm and stock is well incorporated

Remove to baking pan

If cooking right away – cover with foil and bake in 300° oven for about 1 hour until hot throughout. Remove foil for last 15 minutes to “brown” slightly.

If cooking at a later time – allow to cool completely (uncovered). To reheat – add a little more stock and mix well to “break up” large pieces that may have stuck together. Cover with foil and bake in 300° oven for about 1 hour until hot throughout. (165° in the center) Remove foil for last 15 minutes to “brown” slightly.

Voila! The perfect Thanksgiving stuffing.

Make it really easy this year and let us do the cooking! Join us at Pearl or Koral for Thanksgiving dinner!

Nov13A_Pearl (1)

Nov13A

Advertisements

Easter Brunch at Pearl

Celebrate Easter on the Eastside with brunch at Pearl Bar & Dining on Sunday, April 24. Brunch entrées range from a Dungeness crab omelet topped with a Beecher’s cheese béchamel sauce to a delicious smoked salmon scramble made with Gerard & Dominique smoked salmon. Those who prefer something on the more savory side can opt for the Filet Mignon Steak Sandwich or try the Wild Mushroom Risotto. The kid’s brunch special is sure to delight with vanilla-custard French toast topped with maple syrup and a side of apple-smoked bacon and fresh fruit. All brunch options are served with house-made lemon currant scones, your choice of an appetizer and JJ’s O’Brien potatoes. Brunch will be served from 10 a.m. to 3 p.m. and the regular dinner menu will be available from 4 p.m. to 8 p.m.

Enjoy convenient, always free valet parking directly across from the restaurant at the Westin Hotel. Call 425.455.0181 for reservations.