Our Veggie Kitchen

I usually make a couple different stuffings for Thanksgiving, and this year was no exception.  I made Italian Sausage Stuffing and a mushroom stuffing.  This time of year, in Oregon, you can get chantrelles for under $10 per pound and I used half a pound (torn apart instead of chopped) and added some shiitake and oyster mushrooms for a good variety.  I added loads of basil & parsley and some rosemary and some water chestnuts for a little crunch.  This mushroom stuffing was seriously good, the best one I've made for sure.

I know Thanksgiving is over, but Christmas is right around the corner and, really, when is a bad time for good stuffing?



Mixed Mushroom Stuffing
1 tbs vegetable oil
2 stalks celery, chopped
1 onion, chopped
1 lb mixed wild mushrooms (chantrelles, shiitake, morrel, etc)
1 lb button mushrooms, divided
1 carrot, grated
2 cloves garlic, minced
1/4 cup sherry
1/2 bunch parsley, finely chopped
1/4 cup basil, finely chopped
1/2 tbs fresh rosemary, minced (maybe 1/2 tsp minced)
1 can water chestnuts, chopped
1 cup vegetable broth
12 oz stuffing cubes

For the mushrooms, chop or slice the wild mushrooms and slice half the button mushrooms. Finely chop the remaining button mushrooms. Set aside.

Heat the oil in a large saute pan over medium heat. Saute the onions and celery until the onions have softened. Stir in the garlic and carrot and cook for another minute. Add the mushrooms, in batches (unless you have a very large saute pan) until the mushrooms begin to soften. Add the sherry and reduce heat to a low simmer. Cook until the mushrooms have fully released their moisture, about 20 minutes. A few minutes before they're ready, stir in the basil, parsley and rosemary. Season with salt & pepper, if necessary.

When the mushrooms are done, toss the stuffing cubes with 1 cup of vegetable broth until the moisture is absorbed. Mix the stuffing cubes in with the mushrooms. Pour into a 9x13 casserole, pressing stuffing with a wooden spoon or spatula. Cover with tin foil and bake at 350 degrees for about an hour. Remove the foil for the last 15 minutes.

8 Servings: 262 cal (4g fat, 47g carbs, 10g protein)