Wild Mushroom Stuffing

Wild Mushroom Stuffing

Made with egg bread, fresh shiitake and crimini mushrooms, dried porcini mushrooms, hazelnuts, and fresh herbs, this is the stuffing of the Pacific Northwest!

Preparation Time
60 mins
Cooking Time
1 hr 50 mins
Total Time
2 hr 50 mins
Calories
281 Calories

Recipe Instructions

Step 1
Soak porcini mushrooms in 2 cups hot water until the mushrooms are soft, about 30 minutes. Reserve soaking liquid, and chop mushrooms coarsely.
Step 2
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.
Step 3
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.
Step 4
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.
Wild Mushroom Stuffing
Wild Mushroom Stuffing

Ingredients

  • 1 cup chopped hazelnuts
  • 6 tablespoons unsalted butter
  • 2 cups hot water
  • 2 eggs, lightly beaten
  • salt and pepper to taste
  • 2 cups chopped celery
  • 1 ounce dried porcini mushrooms
  • 1 ¾ pounds egg bread - crust trimmed, and cut into 3/4 inch cubes
  • 3 leeks, coarsely chopped
  • 1 cup chopped shallots
  • 1 ¼ pounds crimini mushrooms, sliced
  • ½ pound shiitake mushrooms, sliced
  • 1 cup chopped fresh parsley
  • 3 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh sage
  • ¾ cup chicken broth

Categories

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