Recipes: Wild Mushroom and Sourdough Bread Stuffing

• Prep Time:45 Minutes
• Cook Time:35 Minutes
• Serves:8

 

Tagged:
dinner reinvented, food channel, holidays, kitchen tips, roni proter, stuffing, thanksgiving,

This recipe from Roni Proter features four different kinds of wild mushrooms that combine with tangy sourdough bread to create a savory and mouth watering dinner addition that is perfect for the holidays.

To see this recipe in action watch Roni Proter's Dinner Reinvented series here on the Food Channel.

 

Foodie Byte

Ingredients

4 cups sourdough bread, cubed
6 oz. dried Porcini mushrooms
1/2 lb. Shitake mushrooms
1/2 lb. Oyster mushrooms
1/2 lb. brown button mushrooms
1 Porcini mushroom bullion
12 leeks, white and light green part only, sliced and rinsed well
1 stick of butter
5 cups chicken broth
2 cups white wine (can substitute Vermouth)
3 eggs
1 large sprig fresh rosemary, chopped
salt and pepper to taste (generous)

Preparation

Cut your Sourdough loaf into large, inch size cubes and leave on a baking sheet to dry overnight or pop in the oven for 10 minutes to dry. We suggest you use a variety of mushrooms for this stuffing, dried porcini, Shitake, oyster and brown button mushrooms.
Put half a cup of water on to boil and place dried Porcinis in a heatproof bowl.
Pour the boiling water over the Porcinis and steep for about 30 minutes.
Meanwhile, quarter the button mushrooms, de-stem the Shitakes and slice them, along with the oyster mushrooms.
Once the porcinis have steeped, scoop them out onto a cutting board and roughly chop.
Keep the liquid (minus any sediment at the bottom) and crumble in half a mushroom flavored bullion. This will be the cooking liquid that makes the mushroom flavor in the stuffing that much more intense.
Time to sauté: First the leeks and garlic then the mushrooms.
Add the rosemary and some of the mushroom broth, plus the white wine.
After a couple of minutes the mushrooms will soak up the cooking liquid, so add the rest of it and sauté for a couple more minutes.
Add them to the mixing bowl, along with the cubed sourdough and beaten eggs.
Toss gently and place in a generously buttered baking dish and cook at 375 until golden, about 35 minutes.

source FoodChannel http://ift.tt/1N7OpHl