Mushroom Fennel Leek Stuffing (Printable Version)
Savory blend of mushrooms, fennel, leeks, herbs, and rustic bread for a cozy, crowd-pleasing side.
# Ingredients:
→ Base
01 -
450 g loaf of French bread or sourdough, cut or torn into 2.5 cm cubes
→ Sauteed Ingredients
02 -
60–120 g unsalted butter or vegan butter
03 -
60 ml olive oil
04 -
680 g fresh wild or cultivated mushrooms (such as shiitake, chanterelles, button, or cremini), sliced
05 -
1 small fennel bulb, thinly sliced (or substitute 2 cups/220 g diced celery)
06 -
2 cups (200 g) chopped leeks, white and light green parts only (or substitute diced onion)
07 -
4–6 garlic cloves, roughly chopped
→ Seasonings
08 -
1 teaspoon kosher salt
09 -
1 teaspoon ground black pepper
10 -
0.5–1 teaspoon fennel seeds (optional)
→ Liquids
11 -
120 ml dry white wine (optional, or substitute vegetable broth)
12 -
360–480 ml vegetable broth, mushroom broth, or chicken stock, as needed
→ Herbs
13 -
15 g (about 0.25 cup) fresh thyme, rosemary, or sage, chopped (combination recommended)
14 -
15 g (about 0.25 cup) fresh parsley, chopped
→ Binders and Finishes
15 -
2 large eggs, whisked (or vegan egg substitute)
16 -
Truffle oil, to taste (optional)
# Steps:
01 -
Preheat oven to 175°C. Cut or tear bread into 2.5 cm pieces and spread on a baking sheet. Toast in oven for 15–20 minutes until lightly crisp, or allow to dry overnight at room temperature.
02 -
In a large, heavy-bottomed pan over medium-high heat, melt butter with olive oil. Add sliced mushrooms and sauté for 8–10 minutes, stirring occasionally, until softened and golden. Reduce heat if necessary.
03 -
Add leeks, fennel (or celery), garlic, salt, pepper, fresh herbs, and optional fennel seeds to the pan. Cook over medium-low heat for 6–7 minutes, stirring occasionally, until leeks and fennel are tender.
04 -
Deglaze with white wine or substitute vegetable broth, scraping any browned bits from the bottom. Allow liquid to evaporate fully.
05 -
Transfer the mushroom mixture to a large bowl with the toasted bread cubes and mix to combine.
06 -
In a separate bowl, whisk eggs with 360 ml cool broth. Pour this over the mushroom-bread mixture and toss until the bread is evenly moistened but not soggy. Add more broth if needed.
07 -
Coat a 20×28 cm or 23×33 cm baking dish with oil or butter. Spread the stuffing evenly, cover with foil, and bake at 175°C for 30 minutes. Uncover and bake an additional 10 minutes until golden brown.
08 -
Garnish with additional fresh rosemary, parsley, or thyme. Drizzle with truffle oil if desired before serving.
# Notes:
01 -
Substitute gluten-free bread for a gluten-free option; use vegan butter and egg alternative for a fully plant-based dish.
02 -
For homemade mushroom broth, steep 14 g dried mushrooms in 360 ml boiling water for 30 minutes, chop and add rehydrated mushrooms as desired, and use the strained broth.
03 -
Adjust butter and olive oil to taste; traditional versions use up to 225 g butter for a richer texture.