Wild Mushroom Stuffing

Recipe Ingredients

1/2 oz	14g	Dried porcini mushrooms
4 tablespoons	60ml	Olive oil - divided
2 cups	125g / 4.4oz	Chopped onions
2 1/2 cups	275g / 9.7oz	Chopped celery and leaves
1/2 cup	73g / 2.6oz	Diced pancetta - (optional)
4 cups	948ml	Sliced fresh mushrooms
		= (reserve 1 large mushroom for garnish)
1 1/2 teaspoons	7.5ml	Chopped garlic
1 tablespoon	15ml	Chopped shallot
1 teaspoon	5ml	Chopped thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
6 cups	1422ml	Bread cubes - crusts removed
1/8 teaspoon	0.6ml	Nutmeg
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Chopped sage
2 teaspoons	10ml	Chopped rosemary
3		Beaten eggs
1/4 cup	59ml	Chicken stock
5 tablespoons	75ml	Butter - sliced into
		Tablespoons, divided

Recipe Instructions

Rinse the dried porcini mushrooms and soak them in 1 cup of hot water for 30 minutes, then drain them and chop, reserving the liquid.

Heat 2 tablespoons of the olive oil in a saute pan over medium heat and add the onions, celery and pancetta. Cook until the vegetables become translucent, about 10 minutes. Remove the pancetta and vegetables from the pan and place in a medium bowl; set aside.

Heat the remaining olive oil in the pan. Add the fresh mushrooms, garlic, shallot and thyme and season to taste with salt and pepper. Cook until the mushrooms darken, about 5 minutes. Spoon the sauteed fresh mushroom mixture into the bowl with the porcini mushrooms and stir to combine.

Place the bread cubes in a large bowl. Add the nutmeg, parsley, sage, rosemary, eggs and mushroom and vegetable mixtures. Slowly add the porcini soaking liquid and the chicken stock and mix all ingredients together. Adjust the seasoning.

Butter a 13- by 9-inch baking dish and fill it with the stuffing. Top with 4 tablespoons of the butter and bake in a 350 degree oven for 45 to 55 minutes, until the top is crisp and golden brown.

In a small saute pan, melt the remaining butter. Slice the reserved mushroom and add it to the pan. Cook until golden brown on both sides and place on the stuffing as a garnish.

Serve immediately or cool completely before refrigerating for later use.

This recipe yields 6 servings.

Each serving: 353 calories; 10 grams protein; 29 grams carbohydrates; 4 grams fiber; 23 grams fat; 8 grams saturated fat; 132 mg. cholesterol; 492 mg. sodium.

Source:
The Los Angeles Times, 11-19-2003

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.