Wild Mushroom Stuffing recipe
All Recipes Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Ingredients
- 2 cups hot water 1 ounce dried porcini mushrooms 1 ¾ pounds egg bread - crust trimmed, and cut into 3/4 inch cubes 1 cup chopped hazelnuts 6 tablespoons unsalted butter 3 leeks, coarsely chopped 1 cup chopped shallots 1 ¼ pounds crimini mushrooms, sliced ½ pound shiitake mushrooms, sliced 2 cups chopped celery 1 cup chopped fresh parsley 3 tablespoons chopped fresh thyme 2 tablespoons chopped fresh sage salt and pepper to taste 2 eggs, lightly beaten ¾ cup chicken broth
Nutrition Info
- 280.9 caloriescarbohydrate: 31.8 gcholesterol: 60 mgfat: 13.2 gfiber: 3.8 gprotein: 9.9 gsaturatedFat: 4.1 gservingSize: -sodium: 434.4 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Wild Mushroom Stuffing
Directions
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Soak porcini mushrooms in 2 cups hot water until the mushrooms are soft, about 30 minutes. Reserve soaking liquid, and chop mushrooms coarsely.
Preheat oven to 325 degrees F (165 degrees C). Arrange bread cubes on baking sheets in a single layer. Bake until beginning to brown, about 15 minutes. Spread hazelnuts in a single layer on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned.
Melt butter in a Dutch oven over medium heat. Cook leeks, shallots, and crimini and shiitake mushrooms in the butter until tender, about 15 minutes. Mix in celery and porcini mushrooms, and cook for 5 minutes. Transfer to a large bowl, and mix with toasted bread cubes and nuts. Season with parsley, thyme, sage, salt, and pepper. Stir in beaten eggs. Combine broth and 3/4 cup reserved porcini soaking liquid, add just enough broth mixture to the stuffing to moisten.
Transfer stuffing to a buttered 10x15 inch baking dish. Cover with buttered foil, and bake in preheated oven until heated through, about 1 hour. Uncover, and bake until top is crisp, about 15 minutes.