Mushroom and Leek Stuffing
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 1 stick/ 113 grams butter, divided - plus a little more for greasing
  • 1 white onion finely chopped
  • 1 leek (white & pale green part only) halved lengthwise then thinly slices [be sure to clean leek thoroughly]
  • 1½ teaspoons salt, divided
  • pepper
  • leaves from 8 sprigs of fresh thyme
  • 1½ pounds/ 680 grams mixed mushrooms cleaned and thinly sliced [I used a mix of button, chestnut and shiitake mushrooms]
  • ½ cup dry white wine
  • 2½ cups / 590 ml chicken stock or vegetable stock
  • 1 pound/ 450 grams of rustic bread cut into 1" cubes (makes about 8 cups)
  • ½ cup chopped pecans
  • 3 eggs, lightly beaten
Instructions
  1. Before getting started clean and chop your leeks and mushrooms and chop your bread. This is the most time consuming part! Please do it before you get started.
  2. If you're going to bake this right away preheat oven to 375°F/190°C and grease a 10x14" casserole dish (or at least one that can hold 2½ quarts) with butter.
  3. In a large skillet on medium heat melt 2 tablespoons (28 grams) of butter.
  4. Once the butter is melted add the onion, leak, and ½ teaspoon salt. Cook, stirring occasionally until everything is softened - about 8 minutes. Stir in thyme leaves and then remove from the pan and set aside.
  5. Return pan to the burner and raise the heat to medium-high. Melt 2 more tablespoons (28 grams) of butter.
  6. Add half the mushrooms and ½ teaspoon of salt to the pan. Saute for 4 minutes or until slightly softened. Drain off any excess liquid and then add the cooked mushrooms to the set aside onions and leeks.
  7. Add 2 more tablespoons (28 grams) butter, and remaining mushrooms and remaining ½ teaspoon of salt to the pan. Cook in the same way, for 4 minutes or until softened. Once done drain off excess liquid and transfer mushrooms to that set aside plate.
  8. Return the pan to the burner on medium-high heat and pour in the wine. Bring to a boil and let it bubble until reduced by half.
  9. Add in the broth, stir and bring to a simmer.
  10. Meanwhile, put your bread cubes in a large heat-safe bowl.
  11. Pour the broth mixture over the bread. Mix until evenly absorbed.
  12. If you are cooking it now, gently fold in the mushroom mixture, pecans, and beaten eggs. [If you are making this ahead of time and aren't cooking it right away then follow the recipe to this point but DO NOT ADD the eggs. Then, cover the bowl and put in the fridge. When ready to cook, take the bowl out of the fridge and let it come to room temperature. Stir in the eggs right before you're ready to bake.]
  13. Season with a little pepper.
  14. Pour the whole thing into your prepared pan.
  15. Cover with aluminium foil and bake for 30 minutes.
  16. Uncover the dish and dot with remaining 2 tablespoons of butter (28 grams). Bake for an additional 30 minutes or until the top is golden and crisp.
  17. Let cool slightly before serving
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/11/19/mushroom-and-leek-stuffing/