my family loves mushrooms so i made this for them. this recipe called for 2 pounds of mushrooms and quite a variety of them! it was fun learning the names of different kinds of mushrooms i used: crimini, portobello and shiitake i use on a regular basis but chanterelle, oyster and enoki i’ve had but didn’t know their names. either way, all of them together for this recipe was yummy!
- 10 cups day-old bread, cubed
- 3 cups fat free milk – or – soy milk
- 2 tablespoons extra virgin olive oil, with extra for baking pan
- 3 tablespoons unsalted margarine from a tub
- 1 head garlic, minced
- 4 shallots, finely diced
- 2 cups finely chopped onions
- 2 pounds chanterelle mushrooms, stemmed, cleaned and coarsely chopped – or –
2 pounds mixed wild mushrooms (i.e combination of chanterelle, oyster, crimini, portobello, shiitake, enoki), stemmed, cleaned and coarsely chopped
- 1/ cup chopped Italian parsley
- 2 teaspoons finely chopped fresh thyme
- sea salt and freshly ground pepper to taste
- 2 large eggs, lightly beaten
- 2 tablespoons ground flaxseed
Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking dish with oil.
Place bread in a large bowl and toss with milk. Let stand, tossing or stirring occasionally, until saturated.
Add oil and margarine to a pan and heat over medium heat. Add garlic and shallots and cook, stirring often, until softened and fragrant, about 2 minutes. Add onions and cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until the mushroom have softened and the liquid released has evaporated, 8 to 12 minutes.
Drain and squeeze the bread and add to the bowl with the mushroom mixture (discard any remaining milk). Add parsley, thyme, salt and pepper; stir to combine. Taste and adjust seasoning, if necessary. Stir in eggs. Then add ground flaxseed. Mix thoroughly.
Transfer the stuffing to the prepared baking dish. Bake until heated through and golden on top, about 45 minutes.
original recipe from Eating Well: Wild Mushroom Stuffing