How to Make Leek and Wild Mushroom Stuffing

Are you looking for a new savory dressing recipe? This leek and wild mushroom version incorporates the flavors of the fall season, and is an excellent choice for Thanksgiving or Christmas feasts. The steps here will show you how to make leek and wild mushroom stuffing.

Stuffing is a staple at many holiday tables, and is even some folk's favorite part of dinner! This stuffing has a savory, earthy flavor that will go well with many different main courses. If you don't want your dressing to have an overly robust mushroom taste, you can omit the porcini or shiitake mushrooms. Doing so will result in a more lighter, more delicate flavor.

• 1 1/2 c hot water
• 1 c vegetable or mushroom stock
• 1/2 c butter (equivalent of one stick)
• 1 lb. crimini mushrooms, thinly sliced
• 1/2 lb. shiitake mushrooms, thinly sliced, stems completely removed (otherwise they will never soften)
• 1/2 oz. porcini mushrooms, dried
• 2 c chopped leeks (do not use the dark, leafy part)
• 1/2 c white wine
• 2 eggs
• One and a half loaves of stale French baguette, sliced into 1/2 inch chunks
• 4 cloves garlic, chopped
• 1 T fresh thyme, minced
• 1/2 T fresh rosemary
• Salt and pepper to taste

Porcini mushrooms come dried, and you will need to reconstitute them before you can use them in the stuffing. To do this, soak them in your hot water for about half an hour. Strain them, reserving the liquid. Then, chop them finely. Now you are ready to start the stuffing.

1. Preheat oven to 350 degrees
2. Melt butter in a large, heavy pot on medium to medium-high heat
3. Saute crimini and shiitakes until softened, around ten minutes
4. Add garlic and leeks, and saute an additional five minutes
5. Add porcini mushrooms, herbs and garlic
6. Add stock and reserved porcini water
7. Pour mixture into large bowl
8. Mix in bread and eggs
9. Salt and pepper to taste
10. Transfer to large, greased baking dish
11. Bake for about 45 minutes, until top is golden brown