Oyster And Shiitake Mushroom Stuffing Recipe

Name: Oyster And Shiitake Mushroom Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups hot water; 1 ounce dried porcini mushrooms; 1 3/4 pounds bread, crust trimmed, cubed; 6 tablespoons unsalted butter; 3 leeks, chopped; 1 cup shallots, chopped; 1 1/4 pounds oyster mushrooms; 1/2 pound Shiitake mushrooms; 2 cups celery, chopped; 1 cup dry hazelnuts, chopped; 2 tablespoons fresh sage; salt and pepper to taste; 2 eggs, beaten; 3/4 cup chicken stock

Servings: persons

2 cups hot water
1 ounce dried porcini mushrooms
1 3/4 pounds bread, crust trimmed, cubed
6 tablespoons unsalted butter
3 leeks, chopped
1 cup shallots, chopped
1 1/4 pounds oyster mushrooms
1/2 pound Shiitake mushrooms
2 cups celery, chopped
1 cup dry hazelnuts, chopped
2 tablespoons fresh sage
salt and pepper to taste
2 eggs, beaten
3/4 cup chicken stock

1
["Combine hot water and porcini mushrooms
2
in a bowl. Let stand until mushrooms are soft,
3
about 30 minutes. Drain, reserving liquid.
4
Chop porcini mushrooms. Set aside.", "Preheat oven to 325u00b0F. Bake cubed bread on
5
baking sheets until brown, about 15 minutes.
6
Cool, then transfer to a large bowl.", "Melt the butter over medium-high heat.
7
Add leeks, shallots, and oyster and Shiitake
8
mushrooms. Saute until golden brown, about
9
15 minutes. Mix in the celery and porcini mushrooms
10
and saute another 5 minutes. Transfer
11
mixture to the bowl with the bread cubes. Mix
12
in the hazelnuts and sage. Season with salt and
13
pepper and stir in the eggs and chicken stock.
14
Stuff into turkey.", "Any stuffing that remains, spoon into a buttered
15
baking dish, covered with buttered
16
foil. Bake stuffing in dish alongside turkey
17
until heated through, about 30 minutes. Uncover
18
and bake until top is crisp, about 15
19
minutes."]

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups hot water, 1 ounce dried porcini mushrooms, 1 3/4 pounds bread, crust trimmed, cubed, 6 tablespoons unsalted butter, and more.

Yes, Oyster And Shiitake Mushroom Stuffing falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oyster And Shiitake Mushroom Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions