WILD MUSHROOM-BACON SOURDOUGH DRESSING
Steps:
- Preheat the oven to 350 degrees F. Spread the bread cubes in an even layer on a large baking sheet and bake, stirring a few times, until light golden brown, about 12 minutes. Allow to cool, then transfer to a very large bowl.
- Increase the oven temperature to 375 degrees F. Combine the mushrooms on a baking sheet, toss with 3 tablespoons canola oil and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- Pour off all but about 2 tablespoons of the fat from the pan and place it back on the stove over high heat. Add the onion and cook, stirring, until soft, about 4 minutes. Add the garlic and cook 1 minute. Add 3 cups chicken stock and the herbs, season with salt and pepper and bring to a simmer.
- Add the mushrooms to the bowl with the bread, then add the stock mixture, the bacon and the eggs; season with salt and pepper and gently stir until combined. The mixture should be very wet; add more stock if needed. Butter a 9-by-13-inch baking dish. Add the stuffing and cover with foil. Bake 20 minutes, then remove the foil and continue baking until golden brown, 30 to 40 more minutes. Remove from the oven and let cool 10 minutes before serving.
SAVORY MUSHROOM DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool.
- Trim the dry part from the bottom of the cremini stem and quarter. Stem and quarter the shiitakes. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes. Add an additional tablespoon of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer.
- Whisk the cream, eggs, and pepper, to taste, in a large bowl. Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving.
WILD MUSHROOM STUFFING
Provided by R. W. Apple Jr.
Categories side dish
Time 30m
Yield Enough for a 12 to 14 pound turkey
Number Of Ingredients 13
Steps:
- Clean mushrooms, and cut in half crosswise. In a large skillet over medium heat, melt 2 tablespoons butter, and add shallots and 1/4 of the garlic. Saute until soft, about 2 minutes. Add mushrooms, and season with salt and pepper to taste. Saute until mushrooms are softened, about 8 minutes. Chop coarsely, then place in large mixing bowl.
- In the same skillet, melt remaining butter. Add the onions and the remaining garlic. Saute until softened, about 3 minutes. Season with salt and pepper to taste, and add to the bowl of mushrooms.
- Return skillet to medium heat, and add bacon. Cook until crisp, then remove bacon (discard or save for another purpose), saving fat. Add diced liver to pan, and saute over medium heat until browned, about 2 minutes. Drain well, season with salt and pepper to taste, and add to mushrooms.
- In a large mixing bowl, combine bread cubes and enough milk to saturate them. Drain bread, squeezing gently. Add to mushrooms, and mix gently. Add herbs and mix again. If desired, add egg to bind stuffing.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 476 milligrams, Sugar 7 grams, TransFat 0 grams
SOURDOUGH, WILD MUSHROOM, AND BACON DRESSING
Steps:
- Preheat the oven to 350 degrees F.
- Spread the bread onto a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until lightly golden brown, about 12 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl.
- Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
- While the mushrooms are roasting, heat the remaining 1 tablespoon of the canola oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
- Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer.
- Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer. Remove from the oven and let cool for 10 minutes before serving.
WILD RICE, ALMOND AND MUSHROOM STUFFING
Wild rice can be the base of a satisfying and refined Thanksgiving stuffing, particularly when it is combined with mushrooms, almonds, sherry and herbs, as it is here. Use this savory mixture to stuff a turkey to serve to the omnivores at your table, or bake it separately and serve it as a side dish, one that is especially good for vegetarians and vegans.
Provided by Martha Rose Shulman
Categories dinner, stuffing and dressing, side dish
Time 1h45m
Yield Stuffing for a 14- to 18-pound turkey
Number Of Ingredients 14
Steps:
- Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
- Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
- Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 5 grams
WILD MUSHROOM, LEEK, AND FILBERT DRESSING
A combination of mushrooms provides depth of flavor. We used chanterelle, oyster, cremini, and shiitake varieties.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 2h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Brush a 2 1/2-quart baking dish with butter.
- Melt 2 tablespoons butter in a large saute pan over medium heat. Add onion, leek, and 1/2 teaspoon salt, and cook, stirring occasionally, until softened, 7 to 8 minutes. Stir in thyme, and transfer to a plate.
- Return pan to stove, raise heat to medium-high, and melt 2 tablespoons butter. Saute half the mushrooms with 1/2 teaspoon salt, stirring occasionally, until golden brown, 3 to 4 minutes. Transfer to plate with onion and leeks. Saute remaining mushrooms in same manner, and transfer to plate.
- Return pan to stove over medium-high heat. Add wine, bring to a boil, and cook until reduced by half. Add broth, and bring to a simmer.
- Place bread in a large bowl. Pour broth mixture over bread, and toss until evenly absorbed. Gently stir in mushrooms, onion and leeks, nuts, and eggs; season with pepper. Stuffing can be made up to this point (do not add eggs) 1 day ahead and refrigerated. Let come to room temperature before stirring in eggs and baking.
- Transfer dressing to baking dish. Cover, and bake 30 minutes. Uncover dish, dot with remaining 2 tablespoons butter, and bake until top is golden brown and crisp, 30 to 35 minutes. Let cool 30 minutes before serving.
WILD MUSHROOM STUFFING
"A delicious stuffing made primarily of wild mushrooms! The stuffing of the Northwest! Originally submitted to ThanksgivingRecipe.com. Button mushroom caps can be substituted if crimini mushrooms are not for sale in your local market." - Recipe from Christine L. on Allrecipes.com
Provided by billikers
Categories < 4 Hours
Time 1h50m
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft. About 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry and chop coarsely.
- Preheat oven to 325*. Divide cubed bread between two baking sheets. Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl.
- Melt the butter in a heavy Dutch oven over medium-high heat. Add the leeks, shallots, crimini or button and shiitake mushrooms. Saute until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and saute for another 5 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 beaten eggs.
- To bake the stuffing in a turkey: Fill the main cavity with the stuffing. Combine the broth and 1/2 cup of the reserved porcini soaking liquid in stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
- To bake all stuffing in pan: Preheat oven to 325*. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake unil top is crisp, about 15 minutes.
Nutrition Facts : Calories 931, Fat 43, SaturatedFat 13.4, Cholesterol 203.3, Sodium 931, Carbohydrate 115.6, Fiber 11.4, Sugar 13.4, Protein 29.4
More about "wild mushroom dressing recipes"
WILD MUSHROOM STUFFING // STUFFING RECIPE 101
From whatsgabycooking.com
5/5 (37)Total Time 1 hr 40 minsCategory Side DishCalories 380 per serving
- Preheat oven to 375°F. Spread the cubed bread on large rimmed baking sheet and transfer into the ove. Bake until bread is dry, about 15 minutes. Remove from the oven and let cool.
- Meanwhile, melt the butter in heavy large skillet over medium heat. Add mushrooms and shallots and saute until golden, about 7 minutes. Add the celery, green onions, various herbs, garlic, salt and pepper and sauté for 3-4 minutes more.
CRISPY WILD MUSHROOM STUFFING (THE ULTIMATE …
From playswellwithbutter.com
5/5 (4)Total Time 2 hrsCategory Side DishesCalories 321 per serving
CHALLAH, WILD MUSHROOM & HERB STUFFING - ONCE UPON …
From onceuponachef.com
WILD MUSHROOM STUFFING RECIPE - FOOLPROOF LIVIN
From foolproofliving.com
WILD MUSHROOM STUFFING | FEASTING AT HOME
From feastingathome.com
MUSHROOM STUFFING RECIPE | KITCHN
From thekitchn.com
WILD MUSHROOM STUFFING - RECIPE GIRL
From recipegirl.com
CORNBREAD-WILD MUSHROOM DRESSING - SOUTHERN LIVING
From southernliving.com
WILD MUSHROOM AND SPINACH STUFFING RECIPE | BON …
From bonappetit.com
LEEK AND WILD MUSHROOM STUFFING RECIPE | BON APPéTIT
From bonappetit.com
5/5 (5)Author Noel BarnhurstServings 10-12Published Nov 1, 2002
- Combine 1 1/2 cups hot water and dried porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely.
- Melt butter in heavy large pot over medium-high heat. Add shiitake and button mushrooms; sauté 10 minutes. Add leeks and garlic; sauté 5 minutes. Add wine, thyme, and porcini mushrooms.
- Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing).
- Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups).
WILD MUSHROOM STUFFING RECIPE - MUSHROOM DRESSING
From honest-food.net
5/5 (8)Total Time 1 hr 25 minsCategory Appetizer, Side DishPublished Dec 24, 2022
FARRO, CARAMELIZED ONION, & WILD MUSHROOM STUFFING RECIPE
From myrecipes.com
VEGETARIAN WILD MUSHROOM SOURDOUGH DRESSING RECIPE
From foodandwine.com
CRISPY WILD MUSHROOMS - WHAT'S GABY COOKING
From whatsgabycooking.com
FARRO AND WILD MUSHROOM DRESSING RECIPE FOR THANKSGIVING
From prevention.com
WILD RICE AND MUSHROOM DRESSING | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search