This mushroom stuffing can be easily modified to accommodate the vegans, vegetarians, or omnivores at your table. It is a simple recipe with a lot of flavor, and the flexibility to incorporate your bread of choice, and the mushroom varieties that are accessible to you.
Mushroom Stuffing - vegan, vegetarian and omnivore options!
6 cups bread torn into quarter sized pieces (sourdough,french, white, etc)
4 Tablespoons butter or olive oil
1 large onion, diced
2 leeks, sliced (white part only)
3 celery stalks, diced small
6 garlic cloves, minced (or more to taste)
1.5 Tablespoons sage, minced
1.5 Tablespoons rosemary, minced
1.5 Tablespoons thyme, minced
1/2 cup parsley, minced
4 cups mixed mushrooms (or more to taste)
2 eggs, beaten
2 1/2 cups chicken, vegetable or mushroom stock
(optional) 1 pound crumbled sausage
1/2 cup white wine
Tear bread into quarter sizes pieces and roast in the oven at 350°F to dry the bread out. Depending on the type of bread it will need to roast 15-20 minutes, check each 5 minutes and stir.
(Optional - if using sausage) Sauté sausage on medium high heat until sausage is browned and fat is rendered. Remove from pan with a slotted spoon and set aside.
Melt 2 tablespoons of butter or oil in the pan and add the mushrooms. Sauté the mushrooms until the moisture has left them and they get slightly crispy. Add a few cloves of garlic to taste and sauté an additional 3-5 minutes. Season with salt and butter and set aside.
Add the remaining oil or butter, celery, leeks, and onions to the pan and sauté until they start to brown, 5-10 minutes. Add in cooked mushrooms and chopped herbs. Cook for an additional 5 minutes. Deglaze with the white wine. Once the alcohol has cooked off, allow the mixture to cool for a few minutes.
In a large bowl, toss the cooked mushroom mixture with the bread crumbs and optional sausage until well mixed. Add the beaten eggs and stock.
Grease a large oven safe pan or muffin tins. Add the stuffing mixer to the pan. If using muffin tins, gently pack it in so that they hold together after baked.
Cover with foil and bake at 375 for 30-40 minutes. Remove foil and bake for another 5-10 minutes to brown the top. Remove from the oven and let stand for 5-10 minutes before serving.
Be sure to cool down the cooked mushroom and onion mixture before moving on and adding the eggs. You don't want them to cook out of the oven.