Wild Mushroom Stuffing Tasty Recipes

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Wild Mushroom Stuffing

"A scrumptious stuffing made generally of untamed mushrooms! The stuffing of the Northwest! Originally submitted to ThanksgivingRecipe.Com. Button mushroom caps can be substituted if crimini mushrooms aren't for sale on your local market."

Ingredients :

2 cups hot water
1 ounce dried porcini mushrooms
1 three/4 kilos egg bread, crust trimmed
6 tablespoons unsalted butter
4 cups coarsely chopped leeks
1 cup shallots, chopped
1 1/four kilos crimini mushrooms, sliced
half of pound clean sliced shiitake mushrooms
2 cups chopped celery
1 cup chopped sparkling parsley
1 cup chopped toasted hazelnuts
three tablespoons chopped clean thyme
2 tablespoons chopped fresh sage
2 eggs
three/4 cup bird stock
salt to flavor
floor black pepper to taste
1 cup dried porcini mushrooms

Instructions :

Prep :	Cook : 5M	Ready in :

Combine the two cups warm water and the porcini mushrooms, let stand until the mushrooms are tender. About half-hour. Drain, reserving soaking liquid. Squeeze porcini dry and chop coarsely.
Preheat oven to 325 tiers F (one hundred sixty five ranges C). Divide cubed bread between baking sheets. Bake until starting to brown. About 15 mins. Cool then transfer to a very massive bowl.
Melt the butter in a heavy Dutch oven over medium-excessive warmth. Add the leeks, shallots, crimini or button and shiitake mushrooms. Saute until golden and gentle, about 15 minutes. Mix inside the celery and porcini mushrooms and saute for another five minutes. Transfer mixture to the bowl with the bread crumbs. Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the crushed eggs.
To Bake The Stuffing In A Turkey: Fill the main hollow space with the stuffing. Combine the broth and 1/2 cup of the reserved porcini soaking liquid in a large glass measuring cup. Add enough broth combination to the remaining stuffing to moisten. Spoon closing stuffing into a buttered baking dish. Cover with buttered foil. Bake stuffing in dish along turkey till heated thru, about half-hour. Uncover and bake until pinnacle is crisp, about 15 minutes.
TO BAKE ALL STUFFING IN PAN: Preheat oven to 325 F. Butter 15x10x2-inch baking dish. Mix 3/four cup reserved porcini soaking liquid and three/four cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, approximately 1 hour. Uncover and bake till top is crisp, about 15 minutes.

Notes :

Reynolds® Aluminum foil may be used to keep meals wet, prepare dinner it frivolously, and make easy-up less complicated.

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