Wild Mushroom Stuffing Recipe
Serves 6
30 mins prep
40 mins cook
30 mins Resting time
100 mins total
This Wild Mushroom Stuffing recipe is easy to make stuffing recipe that will impress. Wild mushrooms are sauteed with leeks and shallots and mixed in with buttery brioche. If you are a mushroom lover, you will love this vegetarian stuffing recipe.
0 servings
Lightly butter a large baking dish (I used a round 10-inch casserole dish) and set it aside.
Heat olive oil in a Dutch oven (or any other heavy bottom pan) in medium heat. Add leeks and shallots. Cook, stirring occasionally, for 3 -5 minutes, or until wilted. Stir in the mushrooms, garlic, salt, pepper, and thyme, and cook 8-10 minutes or until most of the juices evaporated.
Stir in the butter. When the butter melts, stir in the wine*. Turn it down to medium-low heat, and cook for 5-8 minutes or until most juices are gone. When cooked, fish out the thyme sprigs, and allow it to cool for 10-15 minutes, off the heat.
In the meantime, mix eggs, cheese, parsley, and the stock in a mixing bowl.
Place the now-cooled cooked mushroom and vegetable in a large bowl and add in the brioche cubes. Pour in the egg and milk mixture. Gently stir to combine. Transfer it to the prepared buttered baking dish. Using a spatula distribute it equally in the casserole dish.
Cover it with stretch film and place it in the refrigerator. Let it rest for half an hour (up to 3 hours) for all the juices to be absorbed.
An hour before serving, pre-heat your oven to 350 degrees. Bake for 30 – 35 minutes or until the top of the stuffing is golden.
Sprinkle it with chopped parsley. Serve while it is still warm.
