Leek and Mushroom

Stuffing
Serves: 10-12
A variety of mushrooms can be used for this delicious
recipe that has a rich taste and delicate texture. The dried
porcini mushroom soaking liquid can be used to add extra moisture to the stuffing
before it is cooked.

Ingredients

1 cups hot water

ounce dried porcini mushrooms
1 cup unsalted butter
1 lb fresh shiitake mushrooms, stems removed, sliced
1 lb button mushrooms, sliced
1 cups leeks, chopped
1 cup dry white wine or sherry
1 tbsp fresh thyme, chopped
1 lb bread, toasted and cubed
Salt and pepper
1 egg

Directions
1. Soak dried porcini mushrooms in hot water in a small bowl for about 30
minutes or until soft.
2. Remove mushrooms from soaking liquid and chop finely. Reserve the liquid
for later.
3. Melt butter in a large heavy pot over medium-high heat.
4. Add shiitake and button mushrooms and fry for 10 minutes.
5. Add leeks and garlic and fry for 5 minutes.
6. Add the wine, thyme and porcini mushrooms. Cook for 5 minutes or until
almost all wine evaporates, stirring occasionally.
7. Transfer mixture to a large bowl.
8. Combine mushroom mixture with bread.
9. Season with salt and pepper.
10.
Add soaking liquid, avoiding sediment, to mixture if needed to bind.
11.
Mix egg into mixture.

12. Stuff into bird or cook at 350F for 45 minutes in a greased oven-proof dish

until golden brown.