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Vegetarian Stuffing Recipe with Mushroom and Wild Leeks


  • 1 1/2 cup hot water
  • 1/2 ounce dried porcini mushrooms
  • 2 sticks butter
  • 1 pound shitake mushrooms
  • 1 pound button mushrooms
  • 1 1/2 cups chopped leeks
  • 6 garlic cloves, diced
  • 2 cups white cooking wine
  • handful fresh thyme, chopped
  • 1 baguette, cut in half and sliced into 1/2 inch pieces
  • 1 egg, beaten


  • In a small bowl pour 1 1/2 cups hot water over dried porcini mushrooms and let it sit until the mushrooms get soft, about a half-hour.
  • Transfer mushrooms to a cutting board and chop into small pieces, leave any liquid behind and reserve for future use.
  • Melt butter in a large pot over medium-high heat
  • Add shitake and button mushrooms and saute for about 10 minutes
  • Add leeks and garlic and saute for 5 minutes
  • Add wine, thyme, and porcini mushrooms. Cook until most of the wine is evaporated about 5 minutes and stir it occassioanlly.
  • Transfer all these items to a large bowl. Mix in bread, egg and season with salt and pepper as needed.
  • Preheat oven to 350 degrees
  • Grease a 13x9x2-inch baking dish
  • Add in some of the reserved mushroom liquid to keep the dish moist.
  • Transfer stuffing to baking dish
  • Bake for about 40 minutes, uncovered, and until it is heated all the way through.


Recipe via Epicurious.com and Rochelle Palermo Torres. Highlighted via Gather.