Part 4/8:
Start by heating olive oil in a non-stick pan over medium heat. Add minced garlic (watch closely as it can burn quickly) along with a hint of red pepper flakes if desired for a spicy kick. Quickly add the chopped mushroom stems and sauté until they release water and begin to brown, concentrating their umami flavor.
Step 2: Deglazing and Simmering
Pour in white wine to deglaze the pan, allowing it to reduce by half, intensifying the flavor. Follow with chicken stock, letting the mixture simmer until most of the liquid evaporates, ensuring the stuffing won't be overly wet.
Step 3: Mixing the Stuffing
Transfer the mushroom mixture into a bowl and combine with:
Breadcrumbs
Parmigiano-Reggiano cheese
Lemon juice
Fresh parsley