1cupfresh lobster mushroom duxellesbasic duxelles recipe here
¼cuppanko breadcrumbs
2Tablespoonslightly toasted pine nuts
½tablespoonfresh garlic
2anchovy filetsrinsed
2Tablespoonsflat leaf Italian parsleychopped
1tablespoonunsalted butter
1egg yolk
Splash of dry white wine
Instructions
Heat the butter in a pan and add the garlic and anchovy, cook for 2-3 minutes, stirring constantly. Deglaze the pan with a splash of wine, cook off the liquid, then combine with the panko, pine nuts, parsley and duxelles. From this point the stuffing can be prepared ahead of time, or frozen for later use.