Wild Mushroom Stuffing
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
49
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Water (hot)1 cup
Hazelnut (chopped)6 tbsps
Unsalted Butter1 cup
Shallot (chopped)2 cups
Celery (chopped)1 cup
Parsley (chopped fresh)3 tbsps
Thyme (chopped fresh)2 tbsps
Sage (chopped fresh)1
Salt3 cup
Chicken BrothDirections:
1
Soak porcini mushrooms in 2 cups hot water until the mushrooms are soft, about 30 minutes
2
Reserve soaking liquid, and chop mushrooms coarsely
3
Preheat oven to 325 degrees F (165 degrees C)
4
Arrange bread cubes on baking sheets in a single layer
5
Bake until beginning to brown, about 15 minutes
6
Spread hazelnuts in a single layer on a baking sheet
7
Toast for 8 to 10 minutes, or until lightly browned
8
Melt butter in a Dutch oven over medium heat
9
Cook leeks, shallots, and crimini and shiitake mushrooms in the butter until tender, about 15 minutes
10
Mix in celery and porcini mushrooms, and cook for 5 minutes
11
Transfer to a large bowl, and mix with toasted bread cubes and nuts
12
Season with parsley, thyme, sage, salt, and pepper
13
Stir in beaten eggs
14
Combine broth and 3/4 cup reserved porcini soaking liquid; add just enough broth mixture to the stuffing to moisten
15
Transfer stuffing to a buttered 10x15 inch baking dish
16
Cover with buttered foil, and bake in preheated oven until heated through, about 1 hour
17
Uncover, and bake until top is crisp, about 15 minutes