Wild Mushroom Stuffing Recipe

Name: Wild 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 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 1/4 pounds crimini mushrooms, sliced; 1/2 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; 3/4 cup chicken broth

Servings: persons

2 cups hot water
1 ounce dried porcini mushrooms
1 3/4 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 1/4 pounds crimini mushrooms, sliced
1/2 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
3/4 cup chicken broth

1
Soak porcini mushrooms in 2 cups hot water until the mushrooms are soft, about 30 minutes.
2
Reserve soaking liquid, and chop mushrooms coarsely.
3
Preheat oven to 325 degrees F (165 degrees C).
4
Arrange bread cubes on baking sheets in a single layer.
5
Bake until beginning to brown, about 15 minutes.
6
Spread hazelnuts in a single layer on a baking sheet.
7
Toast for 8 to 10 minutes, or until lightly browned.
8
Melt butter in a Dutch oven over medium heat.
9
Cook leeks, shallots, and crimini and shiitake mushrooms in the butter until tender, about 15 minutes.
10
Mix in celery and porcini mushrooms, and cook for 5 minutes.
11
Transfer to a large bowl, and mix with toasted bread cubes and nuts.
12
Season with parsley, thyme, sage, salt, and pepper.
13
Stir in beaten eggs.
14
Combine broth and 3/4 cup reserved porcini soaking liquid; add just enough broth mixture to the stuffing to moisten.
15
Transfer stuffing to a buttered 10x15 inch baking dish.
16
Cover with buttered foil, and bake in preheated oven until heated through, about 1 hour.
17
Uncover, and bake until top is crisp, about 15 minutes.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2 cups hot water, 1 ounce dried porcini mushrooms, 1 3/4 pounds egg bread - crust trimmed, and cut into 3/4 inch cubes, 1 cup chopped hazelnuts, and more.

Yes, Wild Mushroom Stuffing falls under the Soups & Stews 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.

Wild Mushroom Stuffing

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