Wild Mushroom, Pine Nut & Parmesan Stuffing

By á-8590

Ingredients

• 8 cups cubed bread (whole grain, rye or sourdough work well)
• 1 cup olive oil
• 2 cups diced shallots
• 5 cloves garlic, chopped
• 8 cups mixed wild mushrooms such as oyster, shiitake, cremini, chanterelle, etc.
• Salt and pepper
• 2 cups mushroom, vegetable or chicken stock
• 1 cup toasted pine nuts
• 1 cup chopped chives
• 1 cup grated parmesan

Preparation

Step 1

Preheat oven to 350°F. Scatter bread cubes on a rimmed baking sheet. Toast until golden brown, tossing once, about 15 minutes. Let cool completely.

Heat oil in a large skillet over medium heat. Add shallots and garlic, and sauté until lightly golden brown. Add mushrooms and sauté until lightly golden brown; season to taste with salt and pepper. Transfer cooked ingredients to a bowl and toss with stock, bread cubes, pine nuts, chives and parmesan.

Transfer stuffing to a buttered, 3-quart, shallow baking dish. Bake until stuffing is hot and the top is golden brown, about 40 minutes.