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Savory Mushroom Dressing
Show: Oct 24th
(This recipe can be prepared a day before, but be sure to refrigerate it and re-heat prior to use.)
Ingredients: Serves 10
In a bowl combine:
Combine 1 1/2 cups hot water and 1/2 oz. dried porcini mushrooms in a bowl and let stand until mushrooms soften, about 20-30 minutes. Remove mushrooms from water, pat dry with paper towels and chop finely. Pour water into another bowl; leave out sediments, save water for later use.
Melt 2 oz butter and 2 oz oil in heavy large pot over medium-high heat. Add 1 lb each of chopped Portobello and crimini mushrooms; sauté 10-minutes. Add leeks, shallots and onions that have been chopped as well as cloves of minced garlic; sauté 5 more minutes; add additional butter as needed. Add dry white wine, fresh thyme and porcini mushrooms. Cook until almost all the wine evaporates.
Transfer to a large bowl and mix in the bread, season with salt and pepper, mix in the one beaten egg.
Add enough mushroom water to moisten, spoon loosely into bird cavities.