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Add a photoVegetarian dishes should not only be meatless, but tasty and pleasing to the eye as well. This recipe is the perfect comfort food for a cool autumn or winter evening meal.
As a side dish, it is complimentary to the meal, but also makes a lovely and filling main dish.
This is not my original recipe; it was given to me by a friend, and I've "tweaked" it a bit. I've also made it witch rotisserie chicken and chicken broth instead of the vegetabe broth.
Ingredientes
- 2 cups vegetable broth
- ½ cup dry white wine
- 1 cup (2 sticks) butter
- 2 large carrots, peeled and cut into thin slices
- 2 parsnips, peeled and cut into thin slices
- 1 turnip, cut into thin slices
- ½ cup pealed peeled and diced acorn squash
- 2 stalks celery (including leaves), chopped fine
- ½ pound dried porcini mushrooms
- 1 pound fresh shiitake mushrooms, stems removed, caps sliced
- 1 pound button mushrooms, sliced
- ½ pound portabella mushrooms, sliced
- 1 1/2 cups chopped leeks
- ¼ cup diced celery
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp dried rosemary
- 2 Tbsp garlic chopped fine
- Garlic Pepper Salt
- 20 slices of thick sourdough bread â dried* and cut into one inch cubes
Direcciones
- * Before you begin, place bread cubes on a baking sheet that has been sprayed with olive oil and toast in the oven at 400 F for 15 to 20 minutes â or until toasted golden brown and crisp.
- Preheat oven to 325 degrees Fahrenheit
- Add the dried porcini mushrooms to the two cups of hot vegetable broth in a saucepan or bowl. Allow the porcini to rest in the broth, absorbing the liquid and plumping up nicely for 25 to 35 minutes. Once the porcini is re-hydrated, transfer to a large plate or clean cutting board, using a slotted spoon (drain the excess liquid) and chop or dice fine pieces. Set the broth the mushrooms had bathed in aside.
- In a stock pot, melt the butter and add the other mushrooms and garlic and sauté for 12 to 15 minutes. Do not overcook; you do not want the mushrooms mushy or soggy. Slowly add all of the other vegetables, along with the thyme, sage and rosemary, and then add the white wine. Cook on low until the wine begins to reduce and evaporate. Be sure your squash is not tough. Stir to make sure the vegetables and herbs do not stick to the bottom of the pan.
- Carefully fold the sourdough bread into the mushroom and vegetable blend. Season everything with the garlic pepper salt per your taste. If the stuffing is too dry for your liking, you may add some of the mushroom-vegetable broth a little at a time until you have the proper texture.
- Butter a 13x9 inch glass casserole dish. Place your stuffing in the dish, and add more of the liquid if it still seems dry. Bake the stuffing uncovered in the center of the oven for 45 minutes or until all of the ingredients are thoroughly cooked.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 8 servings | |
| Calories 744 | |
| Calories from Fat 234 | 31% |
| Total Fat 26.57g | 33% |
| Saturated Fat 15.38g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1496mg | 62% |
| Potassium 675mg | 19% |
| Total Carbs 102.82g | 27% |
| Dietary Fiber 8.2g | 27% |
| Sugars 8.34g | 6% |
| Protein 22.67g | 36% |
