Leek and Wild Mushroom Stuffing

Leek and Wild Mushroom Stuffing
Photo by Noel Barnhurst

Ingredients

  • 1 ½ cups water
  • 6 garlic cloves
  • 1 large egg
  • 1 ½ cups leeks
  • 1 ½ 8-ounce French-bread baguettes
  • 1 pound fresh shiitake mushrooms
  • ½ ounce dried porcini mushrooms
  • + 4 more ingredients
    • 1 tablespoon fresh thyme
    • 1 cup butter
    • 2 cups dry white wine
    • 1 pound button mushrooms

Combine 1 1/2 cups hot water and dried porcini 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. Melt butter in heavy larg...

View full recipe at Epicurious

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