Before I had a food blog, every time I flipped through the pages of a cookbook, when I liked a picture of a recipe I would immediately look at the ingredients. If the ingredients were ones that were available in my pantry (or in my supermarket), I would make it a point to try it as soon as possible. But if they were ingredients that I have never heard before, I would simply turn the page and forget about it.
However, now that I have a blog and I am always looking for ideas, it feels like tables are turned. Even though, we are living on a small Caribbean island and finding certain ingredients is often a challenge, I look at it as an opportunity to learn from the author. Still, even with that, when recipes in cookbooks get too crazy with their ingredients, it is hard for me to get inspired.
Needless to say, when I like a recipe and have all the ingredients in my pantry, it makes me very happy. So much so that I would want to roll up my sleeves and go into the kitchen right away. And if it ends up being a dish my husband likes, that is when I feel like I hit the jackpot.
This Wild Mushroom and Brioche Stuffing is one of those recipes that I felt like that after my first try. It is from my latest favorite cookbook, Sunday Suppers that is authored by one of my favorite foodie websites’ author, Karen Mordechai. She owns a communal cooking center in New York and writes about it in her blog, Sunday-Suppers. Her website has been an inspiration to me since the day I started my own blog, and cannot recommend it enough.
Karen’s recent book is full of creative recipes that can be made with every day ingredients. The best part about it is that even though she uses high quality ingredients in every one of her recipes, she also offers suggestions for people like me, who don’t have access to some of those ingredients on a regular basis.
About this Vegetarian Wild Mushroom and Brioche Stuffing Recipe:
This delicious stuffing is truly a dream come true for a mushroom lover. With every bite, you get to enjoy the umami flavors mixed in with the buttery brioche. In her original recipe, Karen uses king trumpet mushrooms, which have a scallop-like texture with sweet, meaty, and buttery taste. In my opinion, they are one of the most delicate and delicious wild mushrooms out there. If you have access to king trumpet mushrooms, I highly recommend using them. Since our supermarkets on the island do not carry wild mushrooms, I had to stick to Karen’s alternative, and use cremini mushrooms. Though I am sure it would have tasted better with king trumpet mushrooms, the end result was still yummy with the cremini kind.
In terms the bread, I used my homemade brioche loaf recipe, but you can certainly substitute with a loaf of homemade (or store-bought) challah. Either way, I promise this is one of the best (and easiest to make) stuffing I have ever made in my life.
Other Recipes You Might Like For Your Thanksgiving Table
Roasted Kabocha Squash Soup with Sesame Seeds
Double-Layered Mashed Potato Casserole
Baked Brie with Blackberry Compote and Spicy Candied Pecans
Roasted Butternut Squash Salad with Bulgur and Tahini Dressing
Pumpkin Pie Crumble Cake
Cheesy Apple Bites
Wild Mushroom and Brioche Stuffing
- 1 tablespoons of olive oil
- 2 medium size shallots minced (if you don’t have shallots you can use 1 medium onion)
- 4 leeks double washed and chopped 1/2 inch slices (white and light green parts only)
- 1 pound king trumpet or cremini mushrooms cleaned and sliced
- 3 cloves of garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper preferably freshly ground
- 4 sprigs of thyme tied with kitchen twine
- 2 tablespoons of unsalted butter plus more for buttering the baking dish
- 1/2 cup dry white wine (I used Sauvignon blanc)
- 3 large eggs lightly beaten
- 1 cup Gruyere cheese shredded (if you don’t have gruyere cheese, use mozzarella or swiss cheese)
- 1/3 cups fresh Italian parsley chopped – plus more to sprinkle at the end
- 1 cup vegetable stock (or you can use chicken stock)
- 6 cups of cubed brioche
- 1/2 teaspoon cayenne pepper optional
- Butter a large oven-proof dish. You can use a large oval casserole dish (like the one I used) or a 9X13 Pyrex.
- Heat olive oil in a Dutch oven (or any other heavy bottom pan) in medium heat. Add leeks and shallots. Cook, stirring occasionally, for 3 -5 minutes, or until wilted. Stir in the mushrooms, garlic, salt, pepper, and thyme, and cook 8-10 minutes or until most of the juices evaporated.
- Stir in the butter. When the butter melts, add in the wine. Turn it down to medium-low heat, and cook for 5-8 minutes or until most juices are gone. When cooked, fish out the thyme sprigs, and allow it to cool for 10-15 minutes, off the heat.
- In the mean time, mix eggs, cheese, parsley, and the stock in a mixing bowl.
- In a large bowl, fold the mushroom mixture gently in the brioche cubes. Once mixed, pour the milk mixture into bowl. Gently stir to combine. Transfer it to the buttered dish. Using a spatula distribute it equally in the casserole dish.
- Cover it with stretch film and place it in the refrigerator. Let it sit in there for half an hour (up to 3 hours) for all the juices to be absorbed.
- hour before serving, pre-heat your oven to 350 degrees. Bake for 30 – 35 minutes or until the top of the stuffing is golden.
- Sprinkle it with a couple of tablespoons of chopped parsley and cayenne pepper, if preferred.
- Serve immediately.
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Adapted (with minor changes) from Sunday Suppers: Recipes + Gatherings Cookbook