I'm trying out a recipe for mushroom paté that calls for "herbed stuffing
mix" which is an item I've not seen on the supermarket shelves hereabouts
(South Africa).

Does anyone have any ideas on how to make one's own?

I'd guess mostly breadcrumbs, with chopped onion, sage, lemon zest and
parsley, but what else and in which quantities would be guesswork.


TIA

In article >, says...
> I'm trying out a recipe for mushroom pat=E9 that calls for "herbed stuffi=
ng
> mix" which is an item I've not seen on the supermarket shelves hereabouts
> (South Africa).
>=20
> Does anyone have any ideas on how to make one's own?
>=20
> I'd guess mostly breadcrumbs, with chopped onion, sage, lemon zest and
> parsley, but what else and in which quantities would be guesswork.
>=20
I make fresh breadcrumbs by throwing a few slices of bread into the food=20
processor; you can also add any combination of herbs, in any quantity you=
=20
like. For mushrooms, I'd definitely add some thyme to your sage and=20
parsley.
--=20
Donna
A pessimist believes all women are bad. An optimist hopes they are.

Donna Rose wrote:
> In article >, says...
>> I'm trying out a recipe for mushroom paté that calls for "herbed
>> stuffing mix" which is an item I've not seen on the supermarket
>> shelves hereabouts (South Africa).
>>
>> Does anyone have any ideas on how to make one's own?
>>
>> I'd guess mostly breadcrumbs, with chopped onion, sage, lemon zest
>> and parsley, but what else and in which quantities would be
>> guesswork.
>>
> I make fresh breadcrumbs by throwing a few slices of bread into the
> food processor; you can also add any combination of herbs, in any
> quantity you like. For mushrooms, I'd definitely add some thyme to
> your sage and parsley.

Yes, thyme and perhaps marjoram. Depending upon the quantity of
breadcrumbs, about 1/2 tsp. (dried) each.

Jill