Rosemary Mushroom Stuffing

• Vegetarian

• Produce

  • 1 cup Baby bella mushrooms
  • 3 Celery stalks, rough
  • 1/2 cup Currants, dried
  • 1 tsp Garlic powder
  • 1 Onion, medium
  • 1/2 tsp Rosemary, dried

• Canned Goods

  • 1 1/2 cup Vegetable stock

• Condiments

  • 2 tbsp Vegan butter

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Fennel seeds
  • 1 pinch Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 half round loaf Rosemary artisan bread, thick and cubed toasted

Found on canned-time.com

Ingredients

• 1 half round loaf of Rosemary Artisan Bread, toasted, sliced thick and cubed
• 1/2 cup dried Currants (dont use these if you are going to freeze the dish prior to baking as they will get hard as a rock, they add a slight sweetness but optional in the stuffing for sure.)
• 1 1/2 cup Vegetable Stock
• 1 cup rinsed, chopped Baby Bella Mushrooms
• 1 medium Onion, diced
• 3 -4 Celery Stalks, washed, rough dice
• 2 Tbs. Vegan Butter
• 2 Tbs. Olive Oil
• 1 tsp Garlic powder
• 1/2 tsp dried Rosemary, minced well
• 1/2 - 1 tsp Black Pepper - to taste
• 1/2 tsp. Fennel Seeds, minced well (Optional)
• pinch of Sea Salt, more depending on your Vegetable Broth

Directions

• Toast and cube bread slices. Add the dried Currants to the Vegetable stock to soak while you prepare the vegetables. In a large saute pan, heat butter and oil on medium low heat. Add in Onion, Celery and Mushrooms. Stir vegetables over low heat until the Onion has softened and begins to become translucent. Add in the dried Rosemary, Garlic, Black Pepper and Fennel. Stir to cook 5 minutes more then remove from heat. Pour in the Vegetable stock with soaked Currants to the pan and stir. Add in the toasted Bread cubes. Transfer the mixed stuffing to a medium size bake pan. Bake stuffing covered with foil wrap at 375 degrees for 45 minutes. Remove foil and bake uncovered for an additional 15 minutes at 375. Let stuffing stand for 10 to 15 minutes prior to serving. Makes about 6 - 7 servings.