Wild Mushroom Sourdough Stuffing with Fennel, Caramelized Leeks and Farmers Market Herbs

I used our amazing Rosemary Garlic Loaf that our pastry Chef, Alex Loretto bakes!

Cut the bread in 1 inch cubes and lay out on a sheet pan, I put it in the oven at 350 degrees for about 15 minutes to slightly dry out.

I love mushrooms… especially during the holidays and especially in stuffing! I used shiitake, cremini, king trumpet, and oyster mushrooms. I sautéed them in batches, you want to make sure that you get that golden sear on at least one side. Don’t crowd the pan! I like to use avocado oil or grapeseed oil.

I caramelized the leeks and fennel here in the cast iron that I had sautéed the mushrooms in. I deglazed the pan with dry white wine and it created a delicious, flavorful herby broth that I then poured over the bread.

Mix the savory goodness together and bake! Top with fresh herbs of your choice and serve warm.

Ingredients

• 16 ounces sourdough bread (I used our garlic rosemary loaf from the shop!) Cut into 1 inch cubes

• 2 pounds fresh mushrooms - shiitake, cremini, trumpet and oyster

• 1/4 cup butter or olive oil

• 1 fennel bulb, thinly sliced

• 2 cups chopped leeks (just the white and light green part)

• 8 garlic cloves, minced

• 1 1/2 cups dry white whine

• 1 tablespoon chopped rosemary

• 1 tablespoons fresh thyme

• 1 tablespoon fresh oregano

• 2 tablespoons balsamic vinegar

• 2 eggs beaten

• 1 teaspoon salt

• 1 teaspoon pepper

• drizzle of truffle honey

Instructions

1. Preheat oven to 350

2. Cut bread into cubes and place on a baking sheet and place in oven to dry out slightly - about 15 minutes

3. Cut mushrooms, I prefer pieces but this is all about preference

4. Heat olive or avocado oil in a skillet (I used cast iron) and wait until it gets hot

5. Separate the mushrooms into batches, you don’t want to crowd the pan!

6. Sauté mushrooms until browned and seared on at least one side, then add garlic and some of the herbs and cook for a few minutes. Add a few tablespoons of vinegar (I used balsamic) and reduce

7. Set aside in a bowl

8. In the same cast iron, sauté the leeks and fennel. To deglaze the pan, add 1/2 white wine

9. Toss the mushrooms with the remaining fish herbs and season with salt and pepper

10. Add vegetable stock (I made my own), the remaining white wine and 2 whisked eggs into the bread mixture along with the mushrooms

11. Pour into roasting dish

12. Drizzle truffle honey on top and place in the oven, covered for approximately 40 minutes total. Uncover for the last 20 minutes to crisp

13. Scatter with sprigs of rosemary, thyme and fresh oregano

Recipe by Alyssa Potter