Wild Rice & Porcini Stuffing
Ingredients
- 1 ounce dried porcini mushrooms
- 1 cup hot water
- 2 tablespoon unsalted butter
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped celery
- 1/4 cup minced shallots
- 1 tablespoon minced garlic
- 2 cup cooked wild rice
- 1/4 cup chopped fresh or frozen cranberries (optional)
- 1/4 cup minced fresh parsley
- 1/2 teaspoon dried thyme, or 1 1/2 teaspoons minced fresh
- 1/2 teaspoon dried sage
- Salt and ground black pepper to taste
Instructions
Use the strained mushroom soaking liquid as part of the liquid to cook the rice. A wild rice blend can be substituted for the wild rice. Combine mushrooms and water in a small bowl and let soak for 20 minutes: Remove the mushrooms from the soaking liquid, coarsely chop, and place in a large bowl. Meanwhile, heat butter in a medium skillet over medium-high heat until the foam subsides. Add onions, celery, shallots and garlic and cook, stirring, until softened, about 5 minutes: Stir into the mushrooms along with rice, cranberries, parsley, thyme and sage. Season with salt and ground black pepper. Use as a stuffing or turn into a large, shallow buttered baking dish, cover, and bake in a 350F oven until the flavors are blended and the stuffing is hot, about 20 minutes.