Wild Mushroom Stuffing




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carrying a pan of wild mushroom stuffing

Wild Mushroom Stuffing with Hazelnuts and Sage is a hearty side dish made with crusty artisan bread and loads of earthy mushrooms and crunchy hazelnuts. This is one stuffing recipe that can stand on its own, turkey optional!

wild mushroom stuffing being carried with potholders

This wild mushroom stuffing is a project, I’m not gonna lie.

It’s got quite a few steps; there’s some chopping and soaking, toasting and roasting…a little slicing and dicing, grating, and whisking, and…oh my, time to take a breather. There’s a fair share of clean up, too 🙂

Is it worth it? Heck yes, it’s the holidays! (And it’s delicious.)

mushroom stuffing with hazelnuts and sage in a glass casserole dish

What you’ll need for a stellar wild mushroom stuffing

  • a packet of dried wild mushrooms, your choice
  • fresh mushrooms ~ I used shitake and mini bellas
  • chicken stock or broth
  • a loaf of crusty bread
  • celery
  • shallots
  • garlic
  • hazelnuts
  • sage
  • smoked cheddar cheese ~ or any smoked cheese you like
  • eggs
  • butter
  • salt and pepper
  • poultry seasoning
  • sherry ~ deglazes and gives a lovely, lingering flavor

The good news? You can do most of the steps a day or two before, so really all you have to do is literally toss it together, turn it into your buttered casserole, and slide it in the oven. All you have to do is sit back and wait for your kitchen to start smelling amazing.

browning mushrooms

Dry sauté your mushrooms for best flavor

I combine fresh and dried mushrooms for this recipe. The dried get reconstituted in hot broth, and the fresh are sliced and dry-sauteéd in a skillet. This simply means I don’t add any oil or butter to the pan, and this results in a much more intense mushroom flavor and better texture. Try it!

Mixing up mushroom stuffing in a large bowl

Everything gets tossed together in a your most ginormous bowl, and then baked to crispy perfection.

To do ahead of time:

  • Mix everything except the toasted bread together and refrigerate for up to a day ahead.
  • Bring to room temperature before tossing with the toasted bread and baking.

mushroom stuffing in a glass casserole dish

Some ideas for variations

  • add sausage or bacon
  • use mushroom stock for a vegetarian version
  • if you don’t have or use sherry, you can use a little stock or even water to deglaze the pan.
carrying a pan of wild mushroom stuffing
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5 from 1 vote

Wild Mushroom Stuffing with Hazelnuts and Sage

Wild Mushroom Stuffing with Hazelnuts and Sage is a hearty side dish made with crusty artisan bread and loads of earthy mushrooms and crunchy hazelnuts. This is one stuffing recipe that can stand on its own, no turkey required!
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Yield 10 servings
Author Sue Moran

Ingredients

  • 1 lb loaf of artisan bread (can be white or sourdough)
  • 1 ounce package of dried mixed wild mushrooms
  • 2 cups chicken broth or stock, divided
  • 1 lb mixed fresh mushrooms such as shitake and Baby Bella
  • 10 Tbsp butter, divided
  • 2 shallots , peeled and minced
  • 3 cloves garlic, peeled and minced
  • 1 Tbsp dry drinking sherry (not cooking wine)
  • 1/2 cup rough chopped hazelnuts
  • 4 inner stalks celery, with leaves, thinly sliced
  • salt and fresh cracked black pepper
  • 1/2 tsp poultry seasoning
  • 1/2 cup shredded smoked cheese such as cheddar or Gruyere (substitute Parmesan)
  • 3 large eggs
  • 2 Tbsp chopped or shredded sage

Instructions

  • Preheat oven to 350F. Butter a 9x13 casserole pan.
    artisan bread on a cutting board for mushroom stuffing
  • Cut the bread into 1 inch cubes, more or less. You can keep the crust on.
    cubed bread in a wooden bowl
  • Spread the cubed bread out in a single layer on a baking sheet and bake in the preheated oven for about 15 minutes, or until dried.
    cubed bread toasting on a baking sheet
  • Meanwhile heat a cup of the chicken stock and add the dried mushrooms, stir well. Let sit 30 minutes. After they've soaked, drain them, reserving the stock. Strain the stock to remove any impurities and set aside. Give the mushrooms a chop if necessary.
    soaking dried mushrooms in chicken stock
  • Trim and slice the fresh mushrooms. Working in 2 batches, dry saute them in a skillet over medium high heat. As the mushrooms start to lose their moisture, give them the occasional stir.
    sautéing fresh mushrooms
  • Continue to cook until the mushrooms are nice and golden brown. Remove to a plate and set aside.
    Browned mushrooms in a pan
  • Melt 4 tablespoons of butter in the same pan, and saute the shallots and garlic for a couple of minutes until they soften. Scrape up all the browned bits from the bottom of the pan.
    sautéing shallots and garlic in a skillet
  • Add the chopped hazelnuts and saute a minute or two more. Deglaze the pan with the sherry, and stir while it bubbles for a minute. Scrape up any remaining browning from the pan at this point.
    Adding chopped hazelnuts to the pan with shallots and garlic
  • Off the heat add in the celery, 1 tsp of salt and pepper, and the poultry seasoning.
    adding mushrooms and celery to the pan for mushroom stuffing
  • Toss the toasted bread with the mushroom mixture, the soaked dried mushrooms, cheese, and sage in your largest bowl. Toss well to get everything combined.
    tossing toasted bread with mushroom mixture
  • Whisk the eggs with the stock (including the mushroom soaking stock) and add to the bowl, tossing everything until really well combined.
    Stuffing mixture in bowl
  • Turn the stuffing into your prepared pan and dot with 3 tablespoons of butter. Cover with foil and bake for 35-40 minutes. Uncover and drizzle with the remaining butter, melted.
    mushroom stuffing dotted with butter and ready for the oven
  • Cook, uncovered, for a further 15-20 minutes, or until hot throughout and golden on top.
    Wild mushroom stuffing baked and ready to serve

Notes

 
To make ahead:
  • You can make all the elements ahead of time, but I don't recommend tossing it all together until you're ready to bake.
  • If you do decide to prepare the entire casserole ahead, leave it out on the counter for an hour before baking. If you are baking a cold pan it will take longer, so plan accordingly.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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