Name: Gourmet Chanterelle and Shiitake Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 500 g sourdough bread; 115 g unsalted butter; 250 g chanterelle mushrooms; 250 g shiitake mushrooms; 3 shallots; 3 celery; 4 garlic; 10 g fresh sage; 5 g fresh thyme; 60 ml dry white wine; 480 ml vegetable stock; 2 eggs; 10 g kosher salt; 3 g black pepper

Equipment

Baking dish (23x33 cm)

or Large casserole dish

Large skillet

or Wide Dutch oven

Extra large mixing bowl

Whisk

Ingredients

8 servings

Bread Base

500 g sourdough bread, cut into 2 cm cubes and left out overnight to dry

Mushroom Mixture

115 g unsalted butter, divided into two portions
250 g chanterelle mushrooms, cleaned and gently torn into bite-sized pieces
250 g shiitake mushrooms, stems removed, caps sliced
3 shallots, finely diced
3 celery, finely diced
4 garlic, minced
10 g fresh sage, finely chopped
5 g fresh thyme, leaves picked and chopped

Liquids and Binders

60 ml dry white wine
480 ml vegetable stock, warm
2 eggs, lightly beaten
10 g kosher salt
3 g black pepper, freshly ground

Nutrition (per serving)

332

Calories

Protein

39g

Carbs

14g

Fat

Fiber

Sugar

1394mg

Sodium

Method

Preheat your oven to 190 degrees Celsius or 375 degrees Fahrenheit. Generously butter a 23 by 33 cm baking dish using a small portion of the unsalted butter.

In a large skillet over medium-high heat, melt half of the remaining butter. Add the chanterelle and shiitake mushrooms in an even layer. Let them cook undisturbed for 4 minutes to develop a deep brown crust, then toss and continue to cook until their moisture evaporates completely.

10mLook for: Mushrooms are deeply caramelized with dark golden brown edgesFeel: Mushrooms feel slightly crisp on the edges and tender in the center

Reduce the heat to medium. Add the rest of the butter to the skillet along with the diced shallots and celery. Cook until the vegetables soften and become translucent. Stir in the garlic, sage, thyme, salt, and black pepper, cooking for one more minute until highly fragrant.

Pour the dry white wine into the skillet to deglaze, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let the wine simmer until it has almost completely evaporated.

2mLook for: Liquid is mostly gone, leaving a shiny coating on the vegetables

Transfer the hot mushroom and vegetable mixture into the extra large mixing bowl containing the dried sourdough bread cubes. Toss thoroughly so the bread absorbs the residual pan fats and flavors.

In a separate medium bowl or measuring jug, whisk together the warm vegetable stock and beaten eggs. Pour this liquid evenly over the bread and mushroom mixture. Gently fold everything together until the liquid is absorbed.

Feel: Bread feels moistened like a wet sponge, but there is no large pool of liquid at the bottom of the bowl

Transfer the stuffing mixture to your prepared baking dish, spreading it into an even layer without packing it down too tightly. Cover tightly with aluminum foil and bake at 190 degrees Celsius or 375 degrees Fahrenheit for 30 minutes. Remove the foil and bake for another 15 to 20 minutes until the top is crusty and golden.

45mLook for: The top layer of bread cubes is toasted to a dark golden brown

Chef's Notes

Drying your sourdough completely is the secret to a stuffing that absorbs flavor without turning to mush. Stale bread is good, but oven-dried bread is even better.
Tear your chanterelles along their natural ridges rather than slicing them with a knife. This maintains their elegant shape and provides an excellent texture.
Do not skip deglazing the pan with wine. The fond created by searing the wild mushrooms contains complex umami notes that form the flavor foundation of this dish.