You know that moment in the grocery store when you happen upon that oddity of a gourmet item and you aren’t quite sure what it is, or how to cook with it, yet it happens to be a very intriguing shape or color. Everyone knows what a normal mushroom looks like, but if we were to tell you to go find a “Hen of the Woods”, would you have ANY idea what we were talking about? Perhaps the poultry section?
Normal button mushrooms are more or less easy to spot, however the variations of names, sizes and shapes these fungi exist in is quite perplexing. So we bring you this dish as an introduction to our fungus friends, the Million Mushroom Stuffing. Curious to create a side dish that is warm and soothing that can compliment almost any protein? This deliciously savory indulgence is worth the try!
Here is the process…
And here is the recipe…
1 package Beech Musthrooms (Bunashumeji)
1 package Hen of the Woods (Maitake)
5 Chanterelle mushrooms
1 package Swiss brown mushroom
4 Portobello mushrooms
5 cups homemade breadcrumbs
4 garlic cloves
1/2 cup white wine
2 sprigs thyme
1 stick butter
Salt to taste
Add porcini or other mushrooms of your liking. Remember to clean and remove stems.
Clean mushrooms thoroughly, removing stems. Chop in small cubes.
Melt butter in a heavy cooking pot and add all mushrooms. Sauté for a few minutes then add leeks and garlic. Cook for 5 minutes. Add white wine, and thyme until wine almost evaporates, stirring occasionally, about 5 minutes. Fold in breadcrumbs and let cook on low for 10 minutes. Salt and pepper to taste. Remove from heat. Serve. Enjoy.