This three mushroom stuffing has become a household tradition for special occasions. I’m making it my first post of 2016 for two reasons: 1) It puts a bow on another successfully delicious holiday season, and 2) it sets up my theme for 2016.
This year, I want to blog about more vegeterian meals and tips for living a more environmentally-conscious life. Those are two things I’m not only passionate about, but am interested in learning more about, and I’m looking forward to sharing my discoveries with you in 2016!
With that in mind, lets get back to this beautiful mushroom stuffing, shall we?! I found a version of this vegeterian recipe on Epicurious. I made it for Thanksgiving last year. My mushroom-loving husband and I liked it so much we decided to make it one of our official “holiday dishes.” We made it again for Christmas dinner this year along with a goose. (P.S. I think we liked the stuffing more than the goose. Too fatty, chewy – but that’s for another post)
My favorite part of this recipe is creating your own broth by softening dried porcini mushrooms in warm water. It adds loads of flavor to the dish, and it avoids using chicken or beef broth to moisten your bread.
This is just the first of many vegeterian dishes I plan to share this year. I’m excited about curating a year’s worth of yummy food. Happy 2016!
(Slightly modified from Leak and Wild Mushroom Stuffing on Epicurious)
1 1/2 cups hot water
1 cup butter
1/2 ounce dried porcini mushrooms
1 pound fresh shiitake mushrooms, sliced
1 pound white mushrooms, sliced
1 1/2 cups chopped leeks, white and pale green parts
3 stalks of celery, sliced
1 cup dry white wine
1 tablespoon thyme
1 1/2 French-bread baguettes, sliced into 1 inch rounds and then cubed.
1. Slice bread into cubes and set aside in large mixing bowl, meanwhile, allow dried porcini mushrooms to soak in 1 1/2 cups of hot water to soften, about a half hour. Remove mushrooms, but save the water. Strain out the sediment and reserve mushroom liquid.
2. Chop the porcini, shiitake and white mushrooms.
3. Melt butter in heavy pot over medium-high heat. Add shiitake and white mushrooms and saute for 10 minutes. Add chopped leaks and celery and saute another 5 minutes.
4. Add porcini mushrooms, wine and thyme. Cook until wine evaporates, about 5 minutes.
5. Add mushroom mixture to the mixing bowl with bread cubes and stir to combine. Add reserved mushroom liquid to moisten. Season with salt and pepper and mix in egg.
6. Heat oven to 350°.
7. Butter 13×9 glass baking dish. Transfer stuffing mixture into baking dish.
8. Bake uncovered about 40 minutes.