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!
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Category
Side Dish
Servings
8-10
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
6 cups bread torn into quarter sized pieces (sourdough,french, white, etc)
4 Tablespoons butter (unsalted)
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
1.5 Tablespoons rosemary
1.5 Tablespoons thyme
1/2 cup parsley
4 cups mixed mushrooms (or more to taste)
2 eggs, beaten
2 1/2 cups chicken, vegetable or mushroom stock
(optional) crumbled sausage
1/2 cup white wine
Directions
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.
(Optional - if using sausage) Saute sausage on medium high heat until sausage is browned and fat is rendered. Remove from pan with a slotted spoon and set aside.
Adding butter or oil, saute mushrooms until the moisture has left the mushrooms and they get slightly crispy. Add a few cloves of garlic to taste and saute an additional 3-5 minutes. Season with salt and butter and set aside.
Adding more oil or butter, saute celery, onion, and leeks until they start to brown, 5-10 minutes. Add in mushroom mixture and chopped herbs, and cook for an additional 5 minutes. Deglaze with white wine and allow mixture to cool for a few minutes.
Add bread, stock, beaten egg, mushroom and herb mixture to a large oven safe pan. (Optional - add sausage as well). Cover with foil and bake at 375 for 25-30 minutes. Remove foil and let stand for 5-10 minutes before serving.
Recipe Note
Be sure to cool down the mushroom mixture before adding to the egg/stock/bread combination!.