Mushroom Stuffing
Total Time
1 hour and 30 minutes
Prep Time
45 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(9)
Ingredients
10 servings
- 1 lb loaf of bread (French Bread or Sourdough) torn or cut into one-inch cubes
- ¼-½ cup butter (or vegan butter) please see notes.
- 1/4 cup olive oil
- 1 1/2 pounds fresh wild or tame mushrooms- shiitake, chanterelles, button, cremini, sliced
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 small fennel bulb, thinly sliced (or sub 2 cups diced celery)
- 2 cups chopped leeks (white and pale green parts only) or sub-diced onion
- 4-6 garlic cloves, roughly chopped
- 1/2- 1 teaspoon fennel seeds – optional
- 1/2 cup dry white wine, optional, sub veggie broth
- 1/4 cup fresh thyme, rosemary or sage, chopped (a combo is best)
- 1/4 cup fresh parsley, chopped
- 1 1/2- 2 cups Broth or stock- veggie broth, mushroom broth, chicken stock ( add as needed may need more or less)
- 2 large eggs, whisked (or use Vegan Eggs- see notes)
- optional: truffle oil
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Preparation
Step 1
Preheat oven to 350F
Step 2
Cut or tear bread into small bite-szed pieces or cubes, place on baking sheet and place in oven (while its still warming up) for 15-20 minutes, to lightly toast, or dry overnight on the counter.
Step 3
Heat butter and olive oil over medium-high heat in an extra- large heavy bottom pan or dutch oven. Add mushrooms. Stir mushrooms every few minutes or so for 8- 10 minutes, lowering heat if necessary. Add leeks, fennel, garlic, salt and pepper, fresh herbs and optional fennel seeds. Continue cooking another 6-7 minutes, over medium-low stirring occasionally.
Step 4
Deglaze the pan with wine (or sub-veggie stock). Let this cook all the way down, stirring up any browned bits, until it’s completely evaporated.
Step 5
Once the liquid has evaporated, combine this mushroom mixture with cubed bread in a large bowl.
Step 6
Mix the whisked eggs with 1 1/2 cups of cool broth. Toss this with the mushroom-bread mix. You want the bread nice and moist, but not sopping wet. Add more broth as needed.
Step 7
Pour into a greased 8×11 or 9×13 inch baking dish covering with foil for the first 30 minutes. Then uncover, and bake 10 minutes so it turns a nice golden brown.
Step 8
Scatter with fresh sprigs of rosemary, parsley or thyme and a few drops of truffle oil (optional).
Step 9
Save recipe for the next time?
