Wild Mushroom Stuffing Recipes

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WILD-MUSHROOM STUFFING



Wild-Mushroom Stuffing image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 14

1 cup sweet Marsala wine
1/4 cup (1 ounce) dried porcini mushrooms
1/4 cup extra-virgin olive oil
10 ounces Italian sweet sausages, casings removed
1 medium onion, finely chopped
6 tablespoons unsalted butter
1 pound mixed fresh mushrooms, such as shiitake, chanterelle, portobello, cremini, and button, sliced 1/2 inch thick
1/2 cup chopped fresh sage
1/4 cup chopped fresh flat-leaf parsley
1/3 cup chopped pitted prunes (2 ounces)
Coarse salt and freshly ground pepper
6 ounces white sandwich bread, preferably unsliced, cut into 1/4-inch dice (2 cups)
1/4 teaspoon red-pepper flakes
1/2 cup homemade or low-sodium store-bought chicken stock

Steps:

  • Bring Marsala to a simmer in a saucepan. Pour over dried porcini in a bowl, cover, and let stand for 1 hour.
  • Meanwhile, heat 2 tablespoons oil in a nonstick skillet over medium heat. Add sausages, and cook, crumbling with a spoon, until browned, about 8 minutes. Add onion, and cook until softened, about 5 minutes. Using a slotted spoon, transfer sausage and onion to a bowl.
  • Add 4 tablespoons butter and fresh mushrooms to skillet, and cook until browned, 8 to 10 minutes. Drain dried porcini, reserving liquid, and squeeze in paper towels to remove any excess liquid; coarsely chop. Add dried porcini to skillet along with herbs, prunes, salt, and pepper. Cook for 3 minutes.
  • Add mushroom mixture to sausages. Strain reserved Marsala through a sieve lined with cheesecloth or a paper towel. (Mushroom-sausage mixture and Marsala can be refrigerated separately in airtight containers overnight.)
  • Preheat oven to 350 degrees. Place bread on a rimmed baking sheet. Toss with remaining 2 tablespoons oil, red-pepper flakes, salt, and pepper. Bake until golden brown, about 15 minutes.
  • Add toasted bread mixture and reserved Marsala to mushroom-sausage mixture, and toss. Reserve 2 to 3 cups for stuffing the pork roast (see recipe, page 110). Transfer remaining stuffing to an 8-inch baking dish. Pour stock over top, and dot with remaining 2 tablespoons butter cut into small pieces. Cover with parchment and then foil, and bake for 20 minutes. Uncover, and bake until top is crisp, about 25 minutes more.

WILD MUSHROOM STUFFING



Wild Mushroom Stuffing image

"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

2 cups hot water
1 ounce dried porcini mushrooms
1 3/4 lbs egg bread, crust trimmed and cubed
6 tablespoons unsalted butter
4 cups leeks, coarsely chopped
1 cup shallot, chopped
1 1/4 lbs cremini mushrooms, sliced
1/2 lb fresh shiitake mushroom, sliced
2 cups celery, chopped
1 cup fresh parsley, chopped
1 cup toasted hazelnuts, chopped
3 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
2 eggs, beaten
3/4 cup chicken stock
salt, to taste
ground black pepper, to taste
1 cup dried porcini mushrooms

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

WILD MUSHROOM-BACON SOURDOUGH DRESSING



Wild Mushroom-Bacon Sourdough Dressing image

Provided by Bobby Flay

Categories     side-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 15

1 1/4 pounds sourdough bread, crusts removed, cut into 1/2-inch cubes (about 12 cups)
1/2 pound shiitake mushrooms, stems removed, caps roughly chopped
1/2 pound oyster mushrooms, roughly chopped
1/2 pound cremini mushrooms, thinly sliced
1/4 cup canola oil
Kosher salt and freshly ground pepper
3/4 pound slab bacon, cut into 1/2-inch dice
1 large Spanish onion, finely diced
5 cloves garlic, finely chopped
3 to 5 cups homemade chicken stock or canned low-sodium chicken broth
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme
1/2 cup chopped fresh parsley
2 large eggs, lightly beaten
Unsalted butter, for the baking dish

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.

MUSHROOM-SOURDOUGH STUFFING



Mushroom-Sourdough Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the dish
5 cups low-sodium chicken broth
1 ounce dried porcini mushrooms
1 1/2 pounds mixed fresh wild mushrooms (such as shiitake and oyster), trimmed and sliced
Kosher salt and freshly ground pepper
6 large shallots, chopped
3 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 large eggs
1/4 cup chopped fresh chives
16 cups stale 1/2-inch sourdough bread cubes (about 2 pounds)

Steps:

  • Preheat the oven to 350˚. Butter a 3-quart baking dish. Bring the chicken broth and dried porcinis to a boil in a medium saucepan. Reduce the heat and simmer until the broth takes on a strong mushroom flavor, about 15 minutes. Strain the liquid through a fine-mesh sieve into a large liquid measuring cup or bowl. Chop the porcinis and set aside.
  • Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add the wild mushrooms and cook, undisturbed, until starting to brown, about 5 minutes. Continue to cook, stirring occasionally, until well browned and tender, 5 to 7 minutes. Season with salt and pepper and remove to a plate.
  • Add 6 tablespoons butter, the shallots, garlic and thyme to the skillet. Cook, stirring, until the shallots are tender and lightly browned, 4 to 5 minutes. Add the wild mushrooms, porcinis, reserved mushroom liquid, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, then remove from the heat.
  • Whisk the eggs with 2 tablespoons chives in a large bowl. Add the bread cubes and mushroom mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
  • Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, about 20 minutes. Let cool at least 15 minutes before serving. Sprinkle with the remaining 2 tablespoons chives.

EMERIL'S WILD-MUSHROOM STUFFING



Emeril's Wild-Mushroom Stuffing image

Use this stuffing recipe when making Emeril's Turkey Roulade.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Yield Makes 2 cups

Number Of Ingredients 11

2 ounces bread, such as Italian, French, or ciabatta (crusts removed), cut into 1/2-inch cubes (1 cup)
1/2 cup whole milk
4 slices bacon, chopped
1 small onion, finely chopped
1 small celery stalk, finely chopped
1 garlic clove, minced
1 package (5 ounces) mixed wild mushrooms, trimmed and thinly sliced
1/4 cup dry Marsala or white wine
2 large eggs, lightly beaten
2 teaspoons chopped fresh thyme
Coarse salt and ground pepper

Steps:

  • In a large bowl, toss bread with milk; set aside. In a large skillet, cook bacon over medium, until crisp, 7 to 10 minutes. Add onion, celery, and garlic; cook until softened, 5 minutes. Add mushrooms; cook until they have released their liquid, about 4 minutes. Add Marsala; cook until evaporated, 2 to 3 minutes. Remove from heat; let cool to room temperature, about 10 minutes.
  • Squeeze excess milk from bread; return bread to bowl. Add mushroom mixture, eggs, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Use immediately, or refrigerate, up to 1 day.

Nutrition Facts : Calories 65 g, Fat 3 g, Protein 4 g

WILD MUSHROOM STUFFING FOR TURKEY



Wild Mushroom Stuffing for Turkey image

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.

Provided by Christine L.

Categories     Side Dish     Stuffing and Dressing Recipes     Mushroom Stuffing and Dressing

Yield 5

Number Of Ingredients 18

2 cups hot water
1 ounce dried porcini mushrooms
1 ¾ pounds egg bread, crust trimmed
6 tablespoons unsalted butter
4 cups coarsely chopped leeks
1 cup shallots, chopped
1 ¼ pounds crimini mushrooms, sliced
½ pound fresh sliced shiitake mushrooms
2 cups chopped celery
1 cup chopped fresh parsley
1 cup chopped toasted hazelnuts
3 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
2 eggs
¾ cup chicken stock
salt to taste
ground black pepper to taste
1 cup dried porcini mushrooms

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 degrees F (165 degrees C). 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 a large glass measuring cup. Add enough broth mixture to the remaining 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 F. 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 until top is crisp, about 15 minutes.

Nutrition Facts : Calories 971.4 calories, Carbohydrate 116.7 g, Cholesterol 193 mg, Fat 40.8 g, Fiber 15.7 g, Protein 37.7 g, SaturatedFat 13.1 g, Sodium 1115.8 mg, Sugar 9.9 g

LEEK AND WILD MUSHROOM STUFFING



Leek and Wild Mushroom Stuffing image

Categories     Mushroom     Side     Bake     Thanksgiving     Vegetarian     Stuffing/Dressing     Leek     White Wine     Fall     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 11

1 1/2 cups hot water
1/2 ounce dried porcini mushrooms*
1 cup (2 sticks) butter
1 pound fresh shiitake mushrooms, stems removed, caps sliced
1 pound button mushrooms, sliced
1 1/2 cups chopped leeks (white and pale green parts only)
6 garlic cloves, chopped
2 cups dry white wine
1 tablespoon chopped fresh thyme
1 1/2 8-ounce French-bread baguettes, halved lengthwise, cut crosswise into 1/2-inch-thick slices
1 large egg, beaten to blend

Steps:

  • 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. Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve.
  • 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. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made 1 day ahead. Cover mushroom mixture and porcini soaking liquid separately and chill. Reheat mushroom mixture to lukewarm before continuing.) Transfer mixture to very large bowl.
  • Mix bread into mushroom mixture. Season with salt and pepper; mix in egg.
  • To bake stuffing in turkey:
  • 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). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake stuffing in dish:
  • 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). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes.
  • Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

WILD MUSHROOM STUFFING



Wild Mushroom Stuffing image

Provided by R. W. Apple Jr.

Categories     side dish

Time 30m

Yield Enough for a 12 to 14 pound turkey

Number Of Ingredients 13

1 pound chanterelles
4 tablespoons unsalted butter
2 shallots, peeled and finely diced
4 cloves garlic, minced
Salt and freshly ground black pepper
1 cup finely chopped onion
1/4 pound smoked bacon
1 turkey or chicken liver, diced
1 day-old baguette, crust removed, to make 4 cups cubed
3 cups milk, or as needed
1 teaspoon finely chopped fresh thyme
2 tablespoons chopped Italian parsley
1 lightly beaten egg, if desired

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

WILD MUSHROOM STUFFING



Wild Mushroom Stuffing image

Categories     Bread     Mushroom     Bake     Vegetarian     Low Sodium     Fall     Spring     Winter     Kosher     Simmer     Boil

Yield serves 4 to 6 as a side dish

Number Of Ingredients 15

12 ounces artisanal sourdough bread (about 1 medium loaf)
1 ounce dried shatake mushrooms
3 1/2 tablespoons unsalted butter
7 ounces fresh mushrooms, such as crimini and chanterelles, wiped clean
3 tablespoons pale dry sherry
1/2 large yellow onion, diced
1 1/2 large celery ribs, diced
2 garlic cloves, minced
2 teaspoons fresh thyme or 1 1/4 teaspoons dried
1 1/2 teaspoons chopped fresh sage or 3/4 teaspoon dried
2 teaspoons fresh marjoram, chopped, or 1 teaspoon dried
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces semihard grating cheese (page 23), shredded (1/2 cup)
1/2 cup Turkey Stock (page 231), Chicken Stock (page 230), or store-bought low-sodium chicken or vegetable broth

Steps:

  • Preheat the oven to 325˚F.
  • Cut the bread into 1/2-inch cubes and arrange them on two baking sheets. Bake for about 30 minutes, stirring occasionally, until the cubes are dry and light brown. Set aside.
  • Bring 2 cups water to a boil in a small saucepan. Add the dried shatakes and stir to submerge them. Remove the pan from the heat, cover, and let the mushrooms steep for 30 minutes. Strain the broth into a measuring cup. You will need 1 1/2 cups of the broth for the stuffing; reserve aside. Cut off and discard the stems from the shatakes. Thinly slice the caps and reserve.
  • While the mushrooms are steeping, heat a medium skillet over medium-high heat and melt 1 1/2 tablespoons of the butter. Add the fresh mushrooms and let them cook without stirring for 2 to 3 minutes, or until some of the mushrooms are beginning to brown. Stir the mushrooms and cook until the liquid has evaporated, 3 to 5 minutes. Add the sherry and simmer for 2 minutes. Remove the mixture to a bowl and set aside.
  • Return the skillet to the stove over medium-low heat and melt the remaining 2 tablespoons butter in it. Add the onion, celery, garlic, thyme, sage, and marjoram. Cook until the onion mixture begins to soften but not brown, about 4 minutes. Remove from the heat.
  • Increase the oven heat to 375˚F. and butter an 8-inch baking dish.
  • To assemble, use your hands to toss the bread with the cooked mushrooms, shatakes, onion mixture, salt, pepper, and half of the cheese in a large bowl. In a separate bowl, combine the 1 1/2 cups mushroom broth with the stock. Drizzle half the liquid over the bread mixture while gently tossing. Let sit for 3 to 5 minutes for the bread to absorb the liquid. Continue to gently toss the bread mixture, adding enough liquid to make the bread moist but not soggy. (You might not use all of the liquid.)
  • Pour the bread mixture into the baking dish and pat it down. Sprinkle the stuffing with the remaining cheese and cover it with a piece of lightly buttered aluminum foil. Bake for 30 minutes and then uncover and bake for another 10 to 15 minutes, or until the cheese is melted and the top layer is just beginning to brown. Serve warm.
  • Make Ahead
  • The stuffing will keep, covered, for up to 3 days in the refrigerator.

WILD RICE MUSHROOM STUFFING



Wild Rice Mushroom Stuffing image

Make and share this Wild Rice Mushroom Stuffing recipe from Food.com.

Provided by Karen From Colorado

Categories     Rice

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup uncooked wild rice
4 cups cubed day-old French bread
1/2 cup butter
1 large onion, chopped
1 garlic clove, minced
3 cups fresh mushrooms, sliced
1/2 teaspoon sage
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth or 1 cup broth, from giblet boil
1/2 cup coarsely chopped pecans

Steps:

  • Rinse and cook wild rice to package instructions; set aside.
  • Spread cubed french bread in a single layer on a baking sheet.
  • Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
  • Preheat oven to 325°F.
  • Melt butter in a large skillet over medium heat.
  • Add onion and garlic; cook and stir for 3 minutes.
  • Add mushrooms; cook for 3 more minutes stirring occasionally.
  • Add sage, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.
  • Stir in broth.
  • Add pecans and toasted bread cubes; toss lightly.
  • Transfer to very large casserole dish; cover with lid or foil.
  • Bake for 40 minutes or until hot.

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From leitesculinaria.com
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WILD MUSHROOM STUFFING WITH FENNEL AND LEEKS - FEASTING AT HOME
2019-11-18 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 …
From feastingathome.com
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WILD MUSHROOM STUFFING - RECIPE GIRL
2020-11-17 Combine the 2 cups of hot water and porcini mushrooms in a medium bowl; let it stand until the mushrooms are soft, about 30 minutes. Drain, saving the soaking liquid. …
From recipegirl.com
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WILD MUSHROOM AND SPINACH STUFFING RECIPE | BON APPéTIT
2008-09-29 Step 1. Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until …
From bonappetit.com
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WILD MUSHROOM STUFFING - FARM SANCTUARY
Stir to combine and set aside for 15 minutes to thicken. Preheat the oven to 350ºF/175ºC. Lightly grease a 9×13-inch rectangular baking dish (or other 3-quart baking dish with oil or vegan …
From farmsanctuary.org
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WILD MUSHROOM STUFFING RECIPE - LOS ANGELES TIMES
2003-11-19 Heat the remaining olive oil in the pan. Add the fresh mushrooms, garlic, shallot and thyme and season to taste with salt and pepper. Cook until the mushrooms darken, …
From latimes.com
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OYSTER, BACON + WILD MUSHROOM STUFFING - CANADA'S FOOD ISLAND
1 lb wild mushrooms (such as chanterelles, maitake, morels, oyster), roughly chopped or torn into bite size pieces .50 cup dry white wine or vermouth 2 eggs 2.50 cup chicken stock 12 cup …
From canadasfoodisland.ca
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LEEK AND WILD MUSHROOM STUFFING RECIPES
Steps: 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.
From recipes.servegame.org
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SAUSAGE & PEAR STUFFING WITH WILD MUSHROOM & SAGE OIL
Oct 8, 2015 - Ingredients: 4 cups cubed, crusty bread 6-8 Italian-style sausages 1 cup chicken broth 2 celery stalks, diced 1 medium onion, chopped 1 medium pear, diced 1/4 cup fresh …
From pinterest.ca
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WILD MUSHROOM AND SAUSAGE STUFFING - LENA'S KITCHEN
To make vegan stuffing, replace the eggs with 3 flax eggs instead. One flax egg = 1 tablespoon of ground flaxseed + 3 tablespoons of water. Let this mixture sit for 10 minutes, then mix in …
From lenaskitchenblog.com
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WILD MUSHROOM SOURDOUGH STUFFING (DRESSING) WITH SAUSAGE
2021-11-04 Cook the ground pork and spices in a sauté pan. Cook the mushrooms and shallots in the same pan until the mushrooms are browned. Add the celery, Swiss chard, sage, and …
From zestfulkitchen.com
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MUSHROOM STUFFING RECIPE | KITCHN
2020-02-03 Mix the bread with the mushroom mixture. Transfer the mushroom mixture to a very large bowl. Add the bread cubes and parsley, and toss to combine. Whisk the eggs and broth, …
From thekitchn.com
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WILD MUSHROOM AND BRIOCHE STUFFING | WILLIAMS SONOMA
Preheat an oven to 350°F (180°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish. In a large saucepan over medium heat, melt the butter. Add the shallots, leeks, mushrooms and garlic; …
From williams-sonoma.com
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WILD MUSHROOM FOCACCIA STUFFING - SANDRA VALVASSORI
2020-11-24 Flip and repeat until golden on all sides. Remove the mushrooms to a large mixing bowl and set aside. In the same skillet over medium-low heat, add 1 tablespoon butter and 1 …
From sandravalvassori.com
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WILD MUSHROOM STUFFING MUFFINS RECIPE - TODAY
2019-11-21 Preparation 1. Preheat oven to 400°F. 2. Place the cut bread onto a large baking sheet. Drizzle with 4 tablespoons olive oil, 1 teaspoon of salt and 1/4 of a teaspoon of pepper …
From today.com
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WILD MUSHROOM STUFFING | SOURDOUGH BREAD STUFFING - EAT THE LOVE
2015-11-06 This wild mushroom and leek stuffing is the perfect solution. Instead of using chicken stock or baking it in the bird itself, it uses plenty of fresh and dried mushrooms to add …
From eatthelove.com
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WILD MUSHROOM STUFFING RECIPE - CREATE THE MOST AMAZING DISHES
Wild Mushroom Stuffing Muffins Recipe - TODAY top www.today.com 1. Preheat oven to 400°F. 2. Place the cut bread onto a large baking sheet. Drizzle with 4 tablespoons olive oil, 1 …
From recipeshappy.com
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WILD RICE AND MUSHROOM STUFFING RECIPE | BON APPéTIT
2009-09-08 Step 3. Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium heat. Add onions to pot; sauté until golden and very tender, about 20 minutes. Add chile; stir 1 …
From bonappetit.com
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CHALLAH, WILD MUSHROOM & HERB STUFFING - ONCE UPON A CHEF
How to make Challah, Wild Mushroom & Herb Stuffing Cut the challah into 1-inch cubes and spread onto a rimmed baking sheet. Bake for about 25 minutes, or until dry and lightly toasted. …
From onceuponachef.com
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WILD MUSHROOM AND LEEK STUFFING – PAMELA'S PRODUCTS
2021-11-19 Set aside. Melt the remaining butter in the same pan, add onions, leeks, and celery, and cook on medium low, until soft and opaque, about 18-20 minutes. Add the fresh herbs, …
From pamelasproducts.com
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SAUSAGE-AND-WILD MUSHROOM STUFFING RECIPE | MYRECIPES
Ingredient Checklist. ½ pound ground pork sausage ; ½ cup butter or margarine ; 3 pounds mixed wild mushrooms (shiitake, portobello, enoki), sliced
From myrecipes.com
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Top Asked Questions

What is the best way to make mushroom stuffing?
3 Steps to the Best Mushroom Stuffing 1. Use a mix of wild mushrooms. 2. Cook the mushrooms until the liquid is almost evaporated. 3. Pack in the fresh herbs. 1. Use a mix of wild mushrooms. 2. Cook the mushrooms until the liquid is almost evaporated. 3. Pack in the fresh herbs.
How long to cook stuffing in the oven?
Preheat the oven to 350°. Cover the stuffing with foil and bake in the middle of the oven for 45 minutes. Uncover and bake for about 30 minutes longer, or until the top is golden and crisp and the stuffing is firm. Let rest for at least 15 minutes before serving.
How to cook mushrooms on the stove?
Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve. 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.
How to stuff a Turkey with mushrooms and bread?
Mix bread into mushroom mixture. Season with salt and pepper; mix in egg. 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).

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