Wild Mushroom Fennel Stuffing

Wild Mushroom Fennel Stuffing

  • Prepare: 45M
  • Cook: 45M
  • Total: 1H 30M
Wild Mushroom Fennel Stuffing

Wild Mushroom Fennel Stuffing

Ingredients

  • Produce

    • 1 Fennel, bulb
    • 8 Garlic cloves, rough
    • 1/2 oz Mushrooms, dried
    • 1 1/2 lbs Mushrooms- shiitake, fresh
    • 1 tbsp Rosemary
    • 1 tbsp Thyme, fresh
  • Refrigerated

    • 1 Egg, large
  • Baking & Spices

    • 1 tsp Fennel seeds - optional
    • 1 tsp Kosher salt
    • 1 tsp Pepper
  • Oils & Vinegars

    • 3/4 cup Butter or olive oil
    • 1 1/2 cups White wine - or sub stock plus teaspoon vinegar, dry
  • Bread & Baked Goods

    • 14 oz French bread
  • Liquids

    • 1 1/2 cups Water, HOT
  • Other

    • 2 cups Chopped leeks (white and pale green parts only 2 extra large leeks
  • Time
  • Prepare: 45M
  • Cook: 45M
  • Total: 1H 30M

Found on

Description

Where healthy meets delicious!

A savory vegetarian ( vegan and gluten free adaptable) stuffing with wild mushrooms and dried mushrooms for extra flavor, with sweet fennel and leeks. Feel free to add cooked sausage.

Ingredients

  • 14 -16 ounces French-bread cut into one inch cubes ( or sub gluten-free corn bread)
  • 1½ cups hot water
  • ½ ounce dried mushrooms
  • ¾ cup butter or olive oil
  • 1½ pounds fresh mushrooms- shiitake, chanterelles, button, cremini
  • 1 fennel bulb, thinly sliced ( optional, sub 1 ½ cups celery)
  • 2 cups chopped leeks (white and pale green parts only) 2 extra large leeks
  • 8 garlic cloves, rough chopped
  • 1 teaspoon fennel seeds - optional
  • 1½ cups dry white wine - or sub stock plus teaspoon vinegar
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped rosemary
  • 1 large egg, beaten to blend ( or use Vegan Eggs- see notes)
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper

Directions

  • Preheat oven to 350 and heat a kettle of water.
  • Cut bread, place on baking sheet and place in oven (while its still warming up) for 15-20 minutes, to lightly toast, or dry out. Set aside.
  • Pour boiling water over dried mushrooms in a bowl, cover with plate and let stand 20-30 minutes.
  • Cut mushrooms ( stems OK, except shiitake stems, discard those)
  • Heat butter over medium high heat in a large heavy bottom pot or dutch oven. Add mushrooms. If butter gets too hot add a splash of olive oil. This will temper it. Stir mushrooms every few minutes or so for 10 minutes. Add leeks, fennel, garlic and optional fennel seeds. Continue cooking another 6-7 minutes, stirring occasionally.
  • Add wine or stock with a teaspoon of vinegar). Let this cook all the way down, until its completely evaporated. This will take 5-10 more minutes. Be patient. At the same time strain dried mushrooms, reserving the liquid. Chop and add to the pot.
  • Once liquid has evaporated, combine this mushroom mixture with cubed bread in a large bowl (or at this point you could refrigerate the mushroom mix (without bread) making it ahead,and assembling the day of).
  • Season with 1 teaspoon kosher salt and pepper. Toss in the fresh herbs, and enough of the reserved mushroom liquid (or stock) to moisten the bread (about 1 cup). Mix in the beaten egg. You want the bread moist, but not sopping wet.
  • Pour into a 9x13 inch greased baking dish and bake 40-45 minutes, covering with foil for the first 15-20 minutes. Then uncover, so it turns nicely golden brown and puffs slightly.
  • Scatter with fresh sprigs of rosemary or thyme
  • Notes: You can keep this gluten-free by using gluten free corn bread. You can beef this up by adding cooked sausage to this when combining with the bread, perhaps reducing the salt a little. Also, you can make this without the dried mushrooms, and sub stock for the mushroom water- but the dried mushrooms do seem to boost the mushroom flavor. You can cut back on oil or butter- I tried this ( using ½ cup) and it was just ok, not quite as good. Traditionally, it calls for a cup of butter, so ¾ cup is slightly less. 😉 To keep this vegan, use egg replacer like FOLLOW you HEART Vegan Eggs.
  • Serves: 8
  • Prepare: 45 mins
  • Cook Time: 45 mins
  • TotalTime:
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Title:

Wild Mushroom Fennel & Leek Stuffing | Feasting At Home

Descrition:

Meet my new favorite side dish.... Wild Mushroom Fennel & Leek Stuffing- savory, deep and flavorful, perfect for Thanksgiving! | www.feastingathome.com

Wild Mushroom Fennel Stuffing

  • Produce

    • 1 Fennel, bulb
    • 8 Garlic cloves, rough
    • 1/2 oz Mushrooms, dried
    • 1 1/2 lbs Mushrooms- shiitake, fresh
    • 1 tbsp Rosemary
    • 1 tbsp Thyme, fresh
  • Refrigerated

    • 1 Egg, large
  • Baking & Spices

    • 1 tsp Fennel seeds - optional
    • 1 tsp Kosher salt
    • 1 tsp Pepper
  • Oils & Vinegars

    • 3/4 cup Butter or olive oil
    • 1 1/2 cups White wine - or sub stock plus teaspoon vinegar, dry
  • Bread & Baked Goods

    • 14 oz French bread
  • Liquids

    • 1 1/2 cups Water, HOT
  • Other

    • 2 cups Chopped leeks (white and pale green parts only 2 extra large leeks

The first person this recipe

feastingathome.com

feastingathome.com

242 0

Found on feastingathome.com

Feasting At Home

Wild Mushroom Fennel & Leek Stuffing | Feasting At Home

Meet my new favorite side dish.... Wild Mushroom Fennel & Leek Stuffing- savory, deep and flavorful, perfect for Thanksgiving! | www.feastingathome.com