Email to Buny      

Leek & Wild Mushroom Stuffing

Source of Recipe

Rochelle Palermo Torres


List of Ingredients

1 1/2 cup hot water
1/2 oz dried porcini mushrooms
    (available at Italian markets, specialty foods stores, and many supermarkets)
1 cup butter - (2 sticks)
1 lb fresh shiitake mushrooms stems removed, and caps sliced
1 lb button mushrooms sliced
1 1/2 cup chopped leeks, white and pale green only
6 x garlic cloves chopped
2 cup dry white wine
1 tbl chopped fresh thyme
1 1/2 x French-bread baguettes - (8 oz ea) halved lengthwise, and cut crosswise into 1/2"-thick slices
    Salt to taste
    Freshly-ground black pepper to taste
1 lrg egg beaten to blend


Recipe

* 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; saute 10 minutes. Add leeks and garlic; saute 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 turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered-side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
* To bake stuffing in dish: Preheat oven to 350 degrees. Generously butter 13- by 9- by 2-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.
* This recipe yields 10 to 12 servings.
* Comments: The porcini mushroom soaking liquid moistens this stuffing from Rochelle Palermo Torres, a freelance recipe developer and cooking teacher.