Wild Mushroom and Sage Stuffing
- 2 lbs. fresh, wild mushrooms such as shiitake, chanterelle or cremini, stems removed
- 4 cups diced dry bread
- 2 cups chicken stock*
- 2 tbls. extra virgin olive oil
- 4 large shallots, coarsely chopped
- 8 large garlic cloves, coarsely choppped
- 1-1/4 tsp. thyme
- 1/2 cup coarsely chopped fresh sage
- 2 tbls. unsalted butter
- 1-1/2 tsp. ground black pepper
- 1-1/2 tsp. grated lemon zest salt
*more or less depending on the staleness of the bread
- 1. Preheat oven to 400 degrees. Wipe mushrooms with a damp cloth and cut into 1/2 inch pieces. Set aside.
- 2. In a large, non-stick skillet, heat the olive oil over moderately low heat. Add the shallot, garlic and thyme and cook for about 3 minuets, until the shallots soften. Increase the heat to moderately high and add the mushrooms. Cover and cook the mushrooms for 5 minutes.
- 3. Add the remaining ingredients to the pot and gently fold together, making sure not to break the bread too much. When the bread absorbs the stock, transfer to a baking pan and bake until golden.
