Sourdough Bread and Wild Mushroom Stuffing


I am always looking for the perfect side dish to bring to a potluck or serve to guests at home. Now that it’s cool outside and the holidays are in full swing, this sourdough bread and wild mushroom dish is a surprising take on a traditional stuffing. With the rich flavor of wild mushrooms, tangy sourdough bread and a hint of earthy rosemary, it will evoke the flavors and smells of the holidays and will easily become a new family favorite. I used California Goldminer Sourdough Sourdough Toasted Onion Square Loaf, which I found in the bakery section of my grocery store, for this recipe.  I teamed up with them to create several recipes for the season and I can’t decide which dish I love most!



Sourdough Bread and Wild Mushroom Stuffing

  • Author: Roni Proter
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes


Units Scale
  • 4 cups California Goldminer Sourdough bread, cubed
  • 6 oz Dried porcini mushroom
  • 1/2 lb Shitake mushrooms
  • 1/2 lb Oyster mushrooms
  • 1/2 lb Brown button mushrooms
  • 1 porcini mushroom bullion
  • 12 leeks, white and light green part only, sliced and rinsed well
  • 1 stick of butter
  • 5 cups chicken broth
  • 2 cups white wine (can substitute Vermouth)
  • 3 eggs
  • 1 large sprig fresh rosemary, chopped
  • salt and pepper to taste (generous)


  1. Cut your Sourdough loaf into large, inch size cubes and leave on a baking sheet to dry overnight or pop in the oven for 10 minutes to dry.
  2. I use a variety of mushrooms for this stuffing, dried porcini, Shitake, oyster and brown button mushrooms. Put half a cup of water on to boil and place dried porcinis in a heatproof bowl. Pour the boiling water over the porcinis and steep for about 30 minutes.
  3. Meanwhile quarter the button mushrooms, de stem the Shitakes and slice them, along with the oyster mushrooms. Once the porcinis have steeped, scoop them out onto a cutting board and roughly chop. Keep the liquid (minus any sediment at the bottom) and crumble in half a mushroom flavored bullion. This will be the cooking liquid that makes the mushroom flavor in the stuffing that much more intense.
  4. Time to sauté. First the leeks and garlic then the mushrooms. Add the rosemary and some of the mushroom broth, plus the white wine.
  5. After a couple minutes the mushrooms will soak up the cooking liquid, so add the rest of it and sauté for a couple more minutes.
  6. Add them to the mixing bowl, along with the cubed sourdough and beaten eggs. Toss gently and place in a generously buttered baking dish and cook at 375 until golden, about 35 minutes.

Keywords: Sourdough Mushroom Stuffing

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