Leek and Wild Mushroom Stuffing

This Leek and Wild Mushroom Stuffing is extremely flavorful and simple to make. A mixture of sautéed shiitake, white button and (reconstituted) porcini mushrooms combined with leeks, garlic, lots of butter, white wine and cubed bread is an incredible side dish to turkey, ham or a wonderful addition to a vegetarian meal. Yields 10 to 12 servings.

Course Side Dishes

Cuisine American

Keyword Chirstmas, Christmas dinner, mushrooms, stuffing, Thanksgiving, Thanksgiving recipe, vegetarian

Prep Time 35

Cook Time 40

Total Time 1 15

Servings servings

Calories 335

Author Laurie McNamara

Equipment

Dried Organic Porcini Mushrooms

Ingredients

1/2 ounce dried porcini mushrooms
1½ cups boiling water
12 to 16 ounces baguette cubed
1 cup unsalted butter
16 ounces button mushrooms stems trimmed and then sliced
12 ounces shiitake mushrooms stems removed and then sliced
1½ cups chopped leeks rinsed and patted dry
6 cloves garlic chopped
2 cups dry white wine like chardonnay or sauvignon blanc (one you like to sip)
1 tablespoon chopped fresh thyme
kosher salt
freshly ground black pepper
1 large egg beaten

Instructions

SOAK THE PORCINI MUSHROOMS:

Place dried porcini into a heat safe bowl and pour the hot water over top. Letsit for 30 minutes to soften. Then use a slotted spoon to transfer softened mushrooms to a cutting board and finely chop.
Pour soaking liquid into a smaller bowl (to use later), discarding any sediment.

MAKE THE STUFFING:

Preheat oven to 350℉ (or 180℃) and grease a 9x13 baking dish with butter.
Cut the (12 to 16 ounce) baguette into bite-size cubes and add to large bowl.
In a 6 to 7-quart dutch oven over medium-high heat, add the butter and sliced shiitake and button mushrooms. Stir and cook until softened, about 10 minutes.
Add leeks and garlic, stir and cook for 5 minutes.
Next add the chopped porcini, thyme and pour in the wine. Stirandcook until wine evaporates. About 5 minutes. If after 5 minutes there's still some liquid, that's okay, it will evaporate when in the oven and makes for a delicious and moist stuffing.
Transfer mushroom mixture to the bowl with the bread and toss to combine.
Taste and season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
Add enough of the porcini soaking liquids to moisten. I used 1/2 cup and froze the rest in an ice cube tray for another purpose.
Taste one last time and season to taste, if needed. Add in beaten egg and stir to combine.
Transfer to the prepared baking dish and bake on the middle rack of your preheated oven for 40 minutes.
Serve immediately.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition