Crimson Collective 2023 Wine Gift Guide - Catalog - Page 11
W I LD M U S H RO OM S T U F F I NG
with
TOR N RU S T IC B R E A D, C ELERY, LEEK S , A N D F R E S H H ER B S
Yield: 9 Servings | Prep: 30 minutes | Cook: 1 hour 30 minutes | Total Time: 2 Hours
Pair this delectable dish with our award-winning 2021 Dundee Hills Pinot Noir. The wild mushroom stuffing uses
fresh herbs which make the dish memorable, and the acidity of the Pinot Noir will balance the flavors beautifully.
INGREDIENTS
1 artisanal country loaf torn into
rough 1 inch pieces, 10–12 cups
5 tablespoons salted butter,
divided
2 tablespoons olive oil
1 large, or 2 small leeks, ends
discarded and thinly sliced
3 ribs celery, thinly sliced
Kosher salt
3 eggs
1 pound mixed wild
mushrooms—oysters, shitake,
chanterelles—coarsely chopped
½ cup grated Parmesan
2 cups chicken stock
8 sprigs fresh thyme
2⁄3 cup chopped fresh parsley
leaves (you can also use some
celery leaves if you have any
leftover)
Sea salt
Freshly ground black pepper
½ cup fresh sage leaves,
chopped
PREPARATION
Preheat oven to 350°F. Place torn bread on a baking sheet and bake for 15 minutes until bread has
dried out. Set aside.
Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Sauté leeks
and celery and a generous pinch of Kosher salt for 6 minutes. Add mushrooms, thyme sprigs, and
sage leaves to the pan, salt generously, turn up heat to medium-high and cook for 15–20 minutes
until mushrooms are tender and liquid has evaporated. Once mushrooms are cooked through season
again to taste.
Use a tablespoon of butter to generously butter a 9×11 baking dish and butter a piece of tinfoil that
will fit over the top of the dish.
Transfer toasted bread and cooked vegetables to a large mixing bowl—toss to combine.
In a small mixing bowl, whisk together eggs and parmesan. Pour mixture over the stuffing. Add
parsley leaves and chicken stock. Use a large wood spoon to stir everything together.
Generously season with salt and black pepper to taste. Cut up 2 tablespoons of butter into chunks
and scatter them over the top of the stuffing.
Cover baking dish with the buttered piece of tinfoil. Bake covered for 25 minutes until warmed
through. Remove foil and turn oven up to 425°F. Bake another 20 minutes until stuffing is a deep
golden brown.