Mushroom stuffing
Yield 6-8 servings
Ingredients
- 2 tablespoons olive oil
- 8 ounces fresh cremini mushrooms, roughly chopped
- 1 cup wild mushrooms, fresh or reconstituted from dried, roughly chopped
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 1-1/2 tablespoons fresh thyme leaves
- 1 tablespoon finely chopped fresh Italian parsley
- 1 tablespoon minced sage
- 1 loaf of gluten-free, vegan bread, cut into two-inch pieces, dried or toasted
- 1 to 1-1/2 cups vegetable broth
- 1-1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350F and spray a 9x13-inch baking dish with cooking spray.
- In a large skillet over medium-high, heat olive oil. Add mushrooms, onions, celery, thyme, parsley, sage, salt and pepper. Cook, stirring often, for six to seven minutes, or until the onions are soft and translucent. Remove from heat and set the mushroom mixture aside.
- In a large bowl, mix the dried bread cubes with one cup of the vegetable broth. If the mixture is too dry, continue adding broth in small increments until the bread is wet, but not soggy. Note: You may not use all of the broth.
- Add the mushroom mixture to the bread mixture and mix well.
- Pour the stuffing mixture into the prepared baking dish.
- Bake for 45 minutes to one hour or until the top of the stuffing is browned and crispy. Serve hot.
Courses Sides
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/thanksgiving/mushroom-stuffing/