Bob's Best Recipes
Wild Mushroom Stuffing

The combination of four types of mushrooms makes this stuffing distinctive.

Serves 12

Ingredients:

- 2 cups hot water
- 1 oz. dried Porcini mushrooms
- 1 loaf of un-sliced bread (I prefer an egg based bread, like Challah), with the crust trimmed off, cut into 3/4" cubes
- 6 tbsp unsalted butter
- 3 medium sized leeks, coarsely chopped
- 1 1/2 cups chopped shallots
- 2 cups celery, chopped
- 1 1/2 lbs. Crimini mushrooms, sliced
- 1/2 lb. Shitake mushrooms, stems removed, sliced
- 1/2 lb. Oyster mushrooms, coarsely chopped
- 1 cup parsley, chopped
- 3 tbsp fresh thyme, chopped
- 2 tbsp fresh sage, finely chopped
- 2 eggs, beaten
- 3/4 cup chicken stock
- Salt & pepper to taste

Preparation:

1) Soak the porcini mushrooms in the hot water for about 1/2 hour. Then drain, but save the liquid, It will be used later.
2) Preheat the oven to 350 degrees. Place the bread on a baking sheet. Bake until light brown, maybe 15 minutes. You may need to use more than 1 sheet or make 2 rounds. let them cool off.
3) Melt the butter in a heavy pot over medium-high heat. Add the leeks, shallots, celery, crimini, shitake, & oyster mushrooms and sauté until tender, about 15 minutes. Then add the porcini mushrooms and continue cooking for another 5 minutes.
4) Place the bread cubes in a large bowl & add the mushroom mixture. Mix in the parsley, thyme, & sage. Stir in the eggs, & season with some salt & pepper.
5) Preheat oven to 325 degrees.
6) Butter a large baking dish. Mix 3/4 cup of the porcini liquid and the chicken stock into the stuffing. Place the mixture in the baking dish. Cover with a few dabs of butter & foil.
7) Bake covered for about 45 minutes, Uncover & bake for another 15 minutes.

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