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
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- 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)
- 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.
- 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.
- 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.
- Time to sauté. First the leeks and garlic then the mushrooms. Add the rosemary and some of the mushroom broth, plus the white wine.
- 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.
- 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