WILD MUSHROOM & SAGE STUFFING
1½ cups hot water
1 ounce dried porcini mushrooms
1 stick of butter
1 lb. shiitake, oyster & crimini mushrooms, sliced
1 small yellow onion, chopped
2-3 cloves garlic, minced
2 cups dry white wine
10 fresh sage leaves, minced
1 crusty baguette, cubed and left out overnight
1 egg, beaten
Combine hot water and dried porcini and let stand until
mushrooms soften, about 30 minutes. Remove mushrooms,
reserving soaking liquid, and chop finely. Melt butter
in a heavy large pot over medium-high heat. Add shiitake,
oyster and crimini mushrooms; sauté 10 minutes.
Add onion and garlic; sauté 5 minuets. Add wine,
sage and porcini mushrooms. Cook until almost all wine
evaporates, stirring occasionally, about 5 minutes. Cool
and add mushroom soaking liquid. Toss with bread cubes
then stir in beaten egg. Cook inside a turkey or in a
baking dish at 350°F for 30 minutes.
Makes 8-10 servings.
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