Wild Mushroom Stuffing Recipe
User Reviews
4.7
9 reviews
Excellent
Wild Mushroom Stuffing Recipe
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This Wild Mushroom Stuffing recipe is easy to make stuffing recipe that will impress. Wild mushrooms are sauteed with leeks and shallots and mixed in with buttery brioche. If you are a mushroom lover, you will love this vegetarian stuffing recipe.
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Ingredients
- 1 tablespoons olive oil
- 2 shallots (medium- sized) minced (if you don’t have shallots you can use 1 medium onion)
- 4 leeks double washed and chopped 1/2 inch slices (white and light green parts only)
- 1 pound wild mushrooms such a cremini & shiitake - cleaned and sliced
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper preferably freshly ground
- 4 sprigs of thyme
- 2 tablespoons unsalted butter plus more for buttering the baking dish
- 1/2 cup dry white wine (I used Sauvignon blanc)
- 3 large eggs lightly beaten
- 1 cup Swiss cheese shredded (if you don’t have swiss cheese, use mozzarella or gruyere cheese)
- 1/3 cups fresh Italian parsley chopped – plus more to sprinkle at the end
- 1 cup vegetable stock (or you can use chicken stock)
- 6 cups cubed brioche about 6 slices
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Instructions
- Lightly butter a large baking dish (I used a round 10-inch casserole dish) and set it aside.
- Heat olive oil in a Dutch oven (or any other heavy bottom pan) in medium heat. Add leeks and shallots. Cook, stirring occasionally, for 3 -5 minutes, or until wilted. Stir in the mushrooms, garlic, salt, pepper, and thyme, and cook 8-10 minutes or until most of the juices evaporated.
- Stir in the butter. When the butter melts, stir in the wine*. Turn it down to medium-low heat, and cook for 5-8 minutes or until most juices are gone. When cooked, fish out the thyme sprigs, and allow it to cool for 10-15 minutes, off the heat.
- In the meantime, mix eggs, cheese, parsley, and the stock in a mixing bowl.
- Place the now-cooled cooked mushroom and vegetable in a large bowl and add in the brioche cubes. Pour in the egg and milk mixture. Gently stir to combine. Transfer it to the prepared buttered baking dish. Using a spatula distribute it equally in the casserole dish.
- Cover it with stretch film and place it in the refrigerator. Let it rest for half an hour (up to 3 hours) for all the juices to be absorbed.
- An hour before serving, pre-heat your oven to 350 degrees. Bake for 30 – 35 minutes or until the top of the stuffing is golden.
- Sprinkle it with chopped parsley. Serve while it is still warm.
Notes
- *If you prefer an alcohol-free stuffing recipe, feel free to omit using wine. Instead, use an equal amount of vegetable broth.
- : You can make this Thanksgiving dressing with mushrooms up to one day ahead. Just cover the dish with aluminum foil, put it in the fridge, and remove it the next day, 30 minutes before you cook it. Once the stuffing has warmed up, bake it in the oven for 30-35 minutes at 350 degrees F.
- : To store leftovers, let the dish reach room temperature. Then, transfer the stuffing to an airtight container and store it in the refrigerator for up to 3 days. When ready to eat, reheat the leftovers in a 300 degree F. oven until they reach a desirable temperature.
- : Nearly all edible wild mushrooms will work in this stuffing recipe, so you can switch up which mushrooms you use for dozens of delectable flavor combinations.
- : I found that ½ cup of vegetable stock was the perfect amount to keep my stuffing moist but not soggy. However, depending on how juicy your vegetables are and how dry your bread is, you might find you need to add a little more. If your stuffing mixture looks dry, add a little more vegetable stock to the mix.
- : When cooking your vegetables, taste them to make sure they have sufficient seasoning. If your veggies are bland when they’re mixed in, your stuffing won’t pack the same flavorful punch.
- Make-ahead instructions: You can make this Thanksgiving dressing with mushrooms up to one day ahead. Just cover the dish with aluminum foil, put it in the fridge, and remove it the next day, 30 minutes before you cook it. Once the stuffing has warmed up, bake it in the oven for 30-35 minutes at 350 degrees F.
- Storage instructions: To store leftovers, let the dish reach room temperature. Then, transfer the stuffing to an airtight container and store it in the refrigerator for up to 3 days. When ready to eat, reheat the leftovers in a 300 degree F. oven until they reach a desirable temperature.
- Mix and match mushrooms: Nearly all edible wild mushrooms will work in this stuffing recipe, so you can switch up which mushrooms you use for dozens of delectable flavor combinations.
- ½ cup vegetable stock: I found that ½ cup of vegetable stock was the perfect amount to keep my stuffing moist but not soggy. However, depending on how juicy your vegetables are and how dry your bread is, you might find you need to add a little more. If your stuffing mixture looks dry, add a little more vegetable stock to the mix.
- Season your vegetables: When cooking your vegetables, taste them to make sure they have sufficient seasoning. If your veggies are bland when they’re mixed in, your stuffing won’t pack the same flavorful punch.
Nutrition Information
Show Details
Calories
259kcal
(13%)
Carbohydrates
15g
(5%)
Protein
13g
(26%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
116mg
(39%)
Sodium
670mg
(28%)
Potassium
462mg
(13%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1898IU
(38%)
Vitamin C
15mg
(17%)
Calcium
287mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 116mg | 39% |
| Sodium | 670mg | 28% |
| Potassium | 462mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1898IU | 38% |
| Vitamin C | 15mg | 17% |
| Calcium | 287mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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