Triple Mushroom Dressing

Name: Triple Mushroom Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 14
Cuisine: Global
Ingredients: 57 grams 1/4 cup butter; 315 milliliters chopped celery; 28 grams dried porcini mushrooms (about 1 cup; optional-see notes); 2 larges eggs; 118 milliliters fat-skimmed chicken broth; 2 Tbsps chopped fresh sage leaves or 1 1/2 teaspoons dried rubbed sage; 170 grams fresh shiitake mushrooms; 2 Tbsps chopped fresh thyme leaves or 2 teaspoons dried thyme; 177 milliliters hazelnuts; 907 grams leeks; 567 grams cremini or common mushrooms; 177 milliliters chopped parsley; 14 servings Salt and pepper; 177 milliliters chopped shallots

Triple Mushroom Dressing might be just the side dish you are searching for. This recipe serves 14. One portion of this dish contains about 9g of protein, 11g of fat, and a total of 188 calories. It is a good option if you're following a gluten free, primal, and vegetarian diet. If you have fat-skimmed chicken broth, shallots, egg bread, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Rinse porcini mushrooms and place in a small bowl with 2 cups hot water. Soak until soft, about 20 minutes. Rub porcini to remove any grit; lift out and squeeze liquid into soaking water. Coarsely chop porcini; reserve soaking liquid.

Ingredients you will need

Mushrooms

Water

Dry Seasoning Rub

Equipment you will use

Bowl

Place hazelnuts in a 9-inch pie pan and bake in a 350 regular or convection oven, shaking pan occasionally, until nuts are golden under skins, 10 to 15 minutes.

Ingredients you will need

Hazelnuts

Nuts

Equipment you will use

Oven

Pie Form

Frying Pan

Pour into a clean towel and rub to remove as much skin as possible. Lift nuts from towel, leaving skins behind; coarsely chop nuts.

Ingredients you will need

Nuts

Dry Seasoning Rub

Place half the bread in each of two 12- by 17-inch baking pans.

Ingredients you will need

Bread

Equipment you will use

Baking Pan

Bake in a 350 regular or convection oven, stirring once, until lightly browned, 12 to 15 minutes.

Equipment you will use

Oven

Pour into a large bowl.

Equipment you will use

Bowl

Trim off and discard dark green tops and root ends from leeks.

Ingredients you will need

Leek

Cut white stalk in half lengthwise and rinse well, flipping layers to release grit. Coarsely chop. Rinse cremini and shiitake mushrooms; cut off and discard shiitake stems. Thinly slice both types of mushrooms.

Ingredients you will need

Shiitake Mushrooms

Mushrooms

In a 5- to 6-quart pan over medium-high heat, melt butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add shallots, leeks, and cremini and shiitake mushrooms; stir often until mushrooms begin to brown, about 15 minutes.

Ingredients you will need

Shiitake Mushrooms

Mushrooms

Shallot

Leek

Mix porcini, nuts, celery, parsley, thyme, and sage into mushroom mixture. Stir into bread and add salt and pepper to taste. In a small bowl, beat together eggs, 1/2 cup of the reserved porcini mushroom-soaking liquid (pour in carefully, leaving grit behind), and 1/2 cup chicken broth.

Ingredients you will need

Salt And Pepper

Chicken Broth

Mushrooms

Parsley

Celery

Bread

Thyme

Egg

Nuts

Sage

Equipment you will use

Bowl

Pour over bread mixture and mix well. If you prefer a moister texture, add up to 1/2 cup more porcini mushroom-soaking liquid or broth.

Ingredients you will need

Mushrooms

Bread

Broth

Pour into a shallow 3- to 3 1/2-quart baking dish. Cover with a buttered sheet of foil.

Equipment you will use

Baking Pan

Aluminum Foil

Bake dressing in a 325 regular or convection oven until hot in the center, 45 minutes to 1 hour; uncover and bake until top is golden, 10 to 20 minutes longer.

Equipment you will use

Oven