Leek & Mushroom Stuffing

By mochrie21

Mushrooms and leeks add flavor and moisture to a traditional bread stuffing. Perfect as a side dish casserole, or for stuffing either a turkey or chicken.

Ingredients

• 1 1/2 cups hot water
• 1/2 ounce dried porcini mushrooms*
• 1 cup butter, 2 sticks
• 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

Details

Servings 6
Preparation time 25mins
Cooking time 65mins

Preparation

Step 1

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 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.