One-Skillet Oyster Mushroom Cornbread Stuffing

Name: One-Skillet Oyster Mushroom Cornbread Stuffing
Total time: 1 h
Ingredients: ¼ cup extra-virgin olive oil; 12 oz. mixed oyster mushrooms, torn into 1"–2" pieces; 2 medium red onions, sliced into 1" wedges; 4 garlic cloves, thinly sliced; 2 Tbsp. finely chopped rosemary, sage, and/or thyme; 1 Tbsp. honey; 1 bunch Tuscan kale, torn; 2 tsp. kosher salt, plus more; 2 cups yellow cornmeal; 1 tsp. baking soda; 1 large egg, lightly beaten; 2 cups low-fat buttermilk; ½ cup unsalted butter, melted, plus 1 Tbsp.

A deeply savory and satisfying Thanksgiving side baked in a cast-iron skillet with brown butter, kale, and caramelized oyster mushrooms.

1 Hour

Medium

¼ cup extra-virgin olive oil
12 oz. mixed oyster mushrooms, torn into 1"–2" pieces
2 medium red onions, sliced into 1" wedges
4 garlic cloves, thinly sliced
2 Tbsp. finely chopped rosemary, sage, and/or thyme
1 Tbsp. honey
1 bunch Tuscan kale, torn
2 tsp. kosher salt, plus more
2 cups yellow cornmeal
1 tsp. baking soda
1 large egg, lightly beaten
2 cups low-fat buttermilk
½ cup unsalted butter, melted, plus 1 Tbsp.

Brown oyster mushrooms in olive oil in a skillet, then set aside.
Sauté onions and garlic in the skillet. Add herbs, honey, and kale, cooking until wilted. Mix with the oyster mushrooms.
Whisk cornmeal, baking soda, and salt. Combine egg, buttermilk, and melted butter, then fold into dry ingredients along with three-quarters of the oyster mushroom mixture.
Pour batter into the skillet, top with remaining oyster mushrooms, and bake at 450° for 25-30 mins.

Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More