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Lilly’s Table

 
 
Kale Mashers (aka Colcannon)
Stuffing Cubes
© Lillys-Table.com Photo of Wild Mushroom Stuffing
 

Tags: Vegan nuts Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
No

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Wild Mushroom Stuffing

from Wild Mushroom Stuffing, Kale Mashed Potatoes, & Mushroom Gravy, the Week of November 23, 2014.
View the previous or next recipe for this meal.

Packed with mushrooms this is another fabulous Vegan- good enough to be a main dish- entree. Use a variety of mushrooms and have fun. Purchase dried, oil-less bread cubes or easily make your own. There is a recipe, just be sure to not purchase bread and dried cubes.

Ingredients

  • 1 ounce dried wild mushrooms, or 2 ounces fresh
  • 4 cups water, boiling
  • 2 tablespoons olive oil, divided
  • 1 onion, chopped
  • 2 stalks celery, roughly chopped
  • 8 ounces mushroom, crimini, button, shittake- your favorite
  • 4 cups dried bread cubes
  • ½ cup fresh herbs, parsley, sage, rosemary, and/or thyme
  • ½ cup walnuts, roughly chopped, or pecans, hazelnuts or almonds
  • ½ cup white wine, optional for extra flavor
  • 1 teaspoon bouillon , no chicken vegan, vegetable based, optional

Serving Size: 4 People

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Preparation Instructions

Pour the boiling water over the dried mushrooms.

Preheat the oven to 375.

Heat a splash of the olive oil in a skillet over medium heat. Add in the chopped onions and celery. Saute until just tender. Set aside the onions & celery in a large bowl.

Chop up the fresh and rehydrated mushrooms. Reserve the mushroom soaking liquid. Stir in the bouillon cube in it to dissolve.

Add another splash of olive oil and saute all of the mushrooms. Add to the onions.

Toss in the remaining ingredients including the bread cubes, fresh herbs, nuts, white wine and just enough of the soaking liquid to fully moisten the bread cubes. Add more liquid if you like a moist stuffing.

Cover and bake for 15-25 minutes until the center feels hot and the whole mess is steamy.