This Leek and Wild Mushroom Stuffing is extremely flavorful and simple to make. A mixture of sautéed 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 she’s the only one who likes mushrooms, she still makes it just for her because she’s loves it that much. That’s the same situation I find myself in at my house. So I felt compelled to make this recipe asap because 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 I’m 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 don’t make nor follow most rules, and so I couldn’t 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. I’ve 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 didn’t 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 9×13 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 and that’s 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 Rolls
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Leek and Wild Mushroom Stuffing
- 1/2 ounce dried porcini mushrooms
- 1½ cups boiling water
- 12 to 16 ounces baguette, cubed
- 1 cup unsalted butter
- 16 ounces button mushrooms, stems trimmed and then sliced
- 12 ounces shiitake mushrooms, stems removed and then sliced
- 1½ cups chopped leeks, rinsed and patted dry
- 6 cloves garlic, chopped
- 2 cups dry white wine , like chardonnay or sauvignon blanc (one you like to sip)
- 1 tablespoon chopped fresh thyme
- kosher salt
- freshly ground black pepper
- 1 large egg, beaten
SOAK THE PORCINI MUSHROOMS:
- Place dried porcini into a heat safe bowl and pour the hot water over top. Letsit for 30 minutes to soften. Then use a slotted spoon to transfer softened mushrooms to a cutting board and finely chop.Pour soaking liquid into a smaller bowl (to use later), discarding any sediment.
MAKE THE STUFFING:
- Preheat oven to 350℉ (or 180℃) and grease a 9x13 baking dish with butter.
- Cut the (12 to 16 ounce) baguette into bite-size cubes and add to large bowl.
- In a 6 to 7-quart dutch oven over medium-high heat, add the butter and sliced shiitake and button mushrooms. Stir and cook until softened, about 10 minutes.
- Add leeks and garlic, stir and cook for 5 minutes.
- Next add the chopped porcini, thyme and pour in the wine. Stirandcook until wine evaporates. About 5 minutes. If after 5 minutes there's still some liquid, that's okay, it will evaporate when in the oven and makes for a delicious and moist stuffing.
- Transfer mushroom mixture to the bowl with the bread and toss to combine.
- Taste and season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
- Add enough of the porcini soaking liquids to moisten. I used 1/2 cup and froze the rest in an ice cube tray for another purpose.
- Taste one last time and season to taste, if needed. Add in beaten egg and stir to combine.
- Transfer to the prepared baking dish and bake on the middle rack of your preheated oven for 40 minutes.
- Serve immediately.
This recipe was slightly adapted from Epicurious.com
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