My recipe for wild mushroom and fugu stuffing
2 onion and 3 stalks celery, chopped
1 cube butter or margarine
Poultry seasoning, salt and pepper
2 cup chicken bouillon or giblet broth
8 oz wild mushrooms
2 medium size puffer fish
add croutons to fill out
Sauté onion and celery in butter or margarine until tender. Add croutons (seasoned or plain), mix and heat. Add chicken bouillon to moisten well, add fugu and wild mushrooms. Season to taste.
The field book I had was a little vague on which mushroom we have, but I am pretty sure we gathered mutsutakis.
The fugu preparation was a lot easier than the book made it out to be, I don't understand why they make such a big deal out of it.
We just took it out of the oven, it's in the bird cooling now, we are going to try it in about a half an hour.
