- 1kg cup mushrooms
- 2 tbs olive oil
- 80g butter, melted
- 1 large brown onion, finely chopped
- 2 1/2 cups day-old breadcrumbs
- 80g pistachio kernels, toasted, chopped
- 1 cup dried craisins
- 1 bunch thyme
- 6 x 500g spatchcock, rinsed, pat dry
- 100g baby spinach leaves
| - Dice 200g mushrooms, trim remaining 800g and set aside. Heat oil and 60g butter in a frying pan over medium heat. Add onion, cook, stirring for 5 minutes or until soft
- Increase heat to high, add diced mushrooms and cook 5 minutes until golden. Set aside to cool
- Transfer to a large bowl add breadcrumbs, pistachios, 2/3 cup craisins and 1 tablespoon thyme leaves. Season to taste, mix until well combined
- Preheat large roasting pan and oven to 220°C or 200°C fan forced. Loosely fill spatchcock cavities with stuffing. Tie the legs together and brush both sides with remaining butter
- Scatter trimmed mushrooms and remaining thyme over base of hot pan. Nestle spatchcocks in between mushrooms and roast for 45 minutes. Remove from oven. Increase oven to 250°C or 230°C fan forced
- Remove spatchcocks to a clean pan and roast a further 5-10 minutes until golden and cooked through. Toss the spinach leaves and remaining craisins with roasted mushrooms and serve with spatchcocks
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