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Vegetarian Stuffing Recipe with Mushroom and Wild Leeks

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Ingredients Method Notes

Ingredients
  

  • 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

Method
 

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

Notes

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