This Leek and Wild Mushroom Stuffing is extremely flavorful and simple to make. A mixture of sauted shiitake, white button and (reconstituted) porcini mushrooms combined with leeks, garlic, lots of butter, white wine and cubed bread is an incredible...
This Leek and Wild Mushroom Stuffing is extremely flavorful and simple to make. A mixture of sauted 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.
Mushroom lovers unite.
My sister, Christine has been telling me about a leek and mushroom stuffing she makes on Thanksgiving for years now. Although shes the only one who likes mushrooms, she still makes it just for her because shes loves it that much. Thats the same situation I find myself in at my house. So I felt compelled to make this recipe asapbecause a) I love mushrooms, wine, butter and bread. b) If my sister loves it, then I know I will too. And c) Did I mention it has mushrooms, wine, butter and bread?
Let me just say that Im so glad I made this recipe! This stuffing is SO flavorful and earthy yet the flavors of the garlic, leek and ever-so-subtle wine still shine. I know, I know, typically stuffing or dressing recipes are reserved for Thanksgiving, but why? I dont make nor follow most rules, and so I couldnt wait to make share this recipe here with you because it really is that good.
And I happen to feel this would be great whether you serve it with roast turkey, a holiday ham or as an addition to a vegetarian feast.
To Make This Wild Mushroom Stuffing You Will Need:
dried porcini mushrooms I ordered mine from Amazon because no major stores had it in stock. Ive linked it in the recipe printable. hot water This will reconstitute the mushrooms. Save the soaking liquid-gold as you will need it in the recipe. butter The original recipe didnt mention salted or unsalted. So I used unsalted. shiitake mushrooms Remove stems (discard) and slice. button mushrooms Trim ends and slice. leek Be sure to chop, rinse well and pat dry. Sand and dirt like to hide in all those layers. I use a salad spinner for this. garlic Adds distinct punchy flavor. dry white wine Like chardonnay (I use un-oaked) or sauvignon blanc. Use one you like to sip! thyme (fresh) Lends an earthy, slightly minty and lemony flavor. baguette The original recipe calls for 12 ounces, however I feel 16 ounces would be fine too. kosher salt Enhances the flavors in this recipe. freshly ground black pepper Adds some subtle bite and flavor. egg Needed to bind the stuffing ingredients together.
Preheat your oven to 350? (or 180?).
Grease a 913 baking dish with butter.
Soak The Dried Porcini Mushrooms.
Add 1/2-ounce of dried porcini mushrooms to a heat-safe bowl. Pour 1-1/2 cups hot (boiling) water over top and let soak for 30 minutes.
After 30 minutes, use a slotted spoon to remove the mushrooms and transfer to a cutting board and finely chop. Pour the soaking liquids into another small bowl, leaving behind any sediment. Save and set this liquid gold off to the side, you will need it later in the recipe.
Make The Stuffing:
Meanwhile, cube up a 12 to 16 ounce baguette into bite-size pieces and add to a large mixing bowl.
Add in 1-1/2 cups chopped leeks (that have been rinsed and patted dry) and 6 cloves chopped fresh garlic. Stir and cook for 5 minutes.
Next add in the chopped porcini and 1 tablespoon chopped fresh thyme.
Pour in 2 cups dry white wine (yes, 2 cups) and cook until evaporated, or about 5 minutes.
Note: I can never get the wine to completely evaporate andthats okay, it will evaporate when in the oven and makes for a delicious and moist stuffing without being overly wine-y in my opinion.
Transfer the mushroom leek mixture to the bowl with the bread. Season with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss to combine.
Pour in enough of the porcini soaking liquids to moisten. I only add 1/2 cup and froze the remaining in an ice cube tray for a later use.
Taste one last time and season with more salt and pepper if desired.
Once seasoned, pour in 1 large beaten egg.
Toss one last time to combine.
Transfer the stuffing mixture to the prepared pan. Bake on the middle rack of your preheated oven for 40 minutes.
Remove and serve immediately.
It smells absolutely heavenly.
What To Serve with Leek and Wild Mushroom Stuffing:
Butter Roasted Whole Turkey Breast Cranberry Glazed Ham Roasted Garlic Mashed Potatoes Winter Farro Salad with Fried Shallots Easy Homemade Dinner RollsClick Here For More Holiday Recipes!
Enjoy! And if you give this Leek and Wild Mushroom Stuffing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Leek and Wild Mushroom Stuffing
Equipment
Ingredients
Instructions
SOAK THE PORCINI MUSHROOMS:
MAKE THE STUFFING:
Nutrition
This recipe was slightly adapted from Epicurious.com