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A Woodland Jewel recipe for Leek & Wild Mushroom Stuffing

LEEK & WILD MUSHROOM STUFFING 1 1/2 cups hot water 1/2 ounce dried oyster mushrooms* 1 cup (2 sticks) butter

The La Foret dish from Will BYOB on Tuesday, October 15, 2013.  The dish consists of chicken of the woods mushroom, a quail egg, salsify, buttermilk poppy and black almond for the "soil." ( Yong Kim / Staff Photographer )
The La Foret dish from Will BYOB on Tuesday, October 15, 2013. The dish consists of chicken of the woods mushroom, a quail egg, salsify, buttermilk poppy and black almond for the "soil." ( Yong Kim / Staff Photographer )Read moreDaily News/Inquirer

LEEK & WILD MUSHROOM STUFFING

1 1/2 cups hot water

1/2 ounce dried oyster mushrooms*

1 cup (2 sticks) butter

1 pound fresh shiitake mushrooms, stems removed, caps sliced

1 pound oyster mushrooms, sliced

1 1/2 cups chopped leeks (white and pale green parts only)

6 garlic cloves, chopped

2 cups dry white wine

1 tablespoon chopped fresh thyme

1 1/2 baguettes French bread

1 large egg, beaten to blend

Combine 1 1/2 cups hot water and dried oyster mushrooms 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.

Slice bread in half lengthwise, then cut crosswise into 1/2-inch-thick slices.

Melt butter in heavy large pot over medium-high heat. Add shiitake and fresh oyster mushrooms; sauté 10 minutes. Add leeks and garlic; sauté 5 minutes. Add wine, thyme and porcini mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made a day ahead. Cover mushroom mixture and oyster mushroom-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.

Preheat oven to 350°F. Generously butter 13x9x2-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.

*Available at WoodlandJewel.com.