Leek and Mushroom Stuffing

Leek and Mushroom Stuffing


Yield: 10 People
Prep Time: 30 minutes
Cook Time: 1 hr

Ingredient:
1 1/2 cups hot water
1/2 ounce dried porcini mushrooms
1 cup (2 sticks) butter
1 pound fresh shiitake mushrooms - stems removed, caps sliced
1 pound king oyster mushrooms, sliced
1 1/2 cups chopped leeks (white and pale green parts only)
1/2 cup Dried Peaches - diced
2 Sprigs Sage - rough chopped
6 garlic cloves, chopped
2 cups dry white wine
1 tablespoon chopped fresh thyme
1 loaf of foccacia - halved lengthwise, cut crosswise into 1/2-inch-thick slices, diced
2 large egg, beaten to blend
13x9x2-inch glass baking dish

Method:
1. Preheat oven to 375 degrees fahrenheit.
2. Combine 1 1/2 cups hot water and dried porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely. Pour mushroom soaking liquid into small bowl.
3. Melt butter in heavy large pot over medium-high heat. Add shiitake and button mushrooms; sauté 10 minutes. Add leeks and garlic; sauté 5 minutes. Add wine, thyme, sage and porcini mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. Transfer mixture to very large bowl and add dried peaches.
4. Mix bread into mushroom mixture. Season with salt and pepper; mix in eggs.
5. Generously butter 13x9x2-inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten. Transfer stuffing to prepared dish. Bake uncovered approximately 40 minutes or until top is golden brown.