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Leek & Wild Mushroom Stuffing
Nov. 2002 'Bon Appetit'

1 1/2 cups hot water
1/2 oz. dried porcini mushrooms*
1 cup butter
1 lb. fresh shiitake mushrooms (no stems, caps sliced)
1 lb. button mushrooms, sliced
1 1/2 cups chopped leeks (white and pale green parts)
6 cloves garlic, chopped
2 cups dry white wine
1 TBS chopped fresh thyme
1 1/2 (8 oz.) French bread baguettes (halved lengthwise, cut crosswise and sliced into 1/2-inch slices)
1 egg

Combine hot water and dried porcini; let stand 30 min. Use slotted spoon to remove mushrooms. Reserve soaking liquid and set aside, removing sediment.

Melt butter in large pot over med-high heat; add shiitake and button mushrooms and sauté 10 min. Add leeks and garlic; sauté 5 min. Add wine, thyme and porcini mushrooms and cook until almost all wine evaporates. Mix bread into mushroom mixture; season with salt and pepper and mix in egg. Moisten stuffing with reserved mushroom soaking liquid.

Pour mixture into buttered baking dish. Bake uncovered 40 min. at 350 degrees.

Yields 10 to 12 servings.

*Notes: Dried porcini mushrooms can be found at Italian markets, specialty food stores and many supermarkets.

Pam's Note: I make this in the crockpot. I follow the recipe up to putting it into the buttered baking dish and put it in the crockpot instead. Cook for 45 minutes on HIGH, then for four to eight hours on LOW.

Pam
"Stressed is desserts spelled backwards!"

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