Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked wild mushroom stuffing fills a Grenadine colored Staub Cast Iron Skillet that sits atop a creamy white textured surface. A light gray linen napkin, loose raw wild mushrooms, sprigs of fresh herbs, and a small ceramic bowl filled with gravy sits alongside the skillet.

The Ultimate Wild Mushroom Stuffing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Jess Larson
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 2 hours
  • Yield: serves 8-10 1x
  • Category: Side Dishes, Thanksgiving Recipes
  • Method: Oven, Skillet Recipes
  • Cuisine: American
  • Diet: Vegetarian

Description

This wild mushroom stuffing recipe is made with fresh & dried mixed mushrooms for seriously hearty texture & rich, earthy flavor. Plus, it’s baked in a cast iron skillet, which creates the perfect crispy exterior with a center that’s so creamy it nearly melts in your mouth. This vegetarian stuffing recipe will be the star of your Thanksgiving table – with vegetarians & meat-eaters alike!

Ingredients

Scale
  • one 16-ounce loaf bread, sliced or torn into ½-inch cubes (see Recipe Notes)
  • 3 cups vegetable stock
  • one 1-ounce package dried porcini mushrooms (see Recipe Notes)
  • 1 bay leaf
  • 6 tablespoons unsalted butter, divided
  • 24 ounces wild mushrooms, trimmed & cut into 1/2-inch pieces (see Recipe Notes)
  • 1 large yellow onion, diced
  • 2 ribs celery, finely diced
  • 8 cloves garlic, finely chopped or grated
  • 3 tablespoons finely chopped fresh parsley
  • 3 tablespoons finely chopped hardy fresh herbs (e.g. a combination of rosemary, sage, & thyme)
  • 6 ounces finely grated asiago (roughly 1 1/2 cups)
  • 2 ounces grated parmesan (roughly 1/2 cup)
  • 3 large eggs, whisked
  • kosher salt & ground black pepper, to seasonVegetarian Stuffing: Crispy Cast Iron Skillet Wild Mushroom Stuffing ingredients arranged on a creamy white textured surface: loaf bread, vegetable stock, dried porcini mushrooms, bay leaf, unsalted butter, mushrooms, yellow onion, celery, garlic, fresh herbs, grated asiago, grated parmesan, and eggs.

Instructions

  1. Prepare bread cubes. First, you’ll prepare the bread cubes. There are a couple different approaches you can take in preparing the bread cubes, each of them work well. Take your pick from the bullet list below. Once the bread cubes are prepared (time varies based on option chosen) transfer them to a large mixing bowl & proceed with the following steps assemble & bake your mushroom stuffing.
    • Option #1: Make-ahead bread cubes at room temperature: 2-3 days before you plan to make & serve your mushroom stuffing, slice or tear the bread into 1/2-inch cubes. Set the cubes on a baking sheet, spreading them out in an even layer. Set aside, uncovered, for 2-3 days or until the bread is dried out. (Tip: Provided I’m not planning on baking anything, I like to set the baking sheet of bread cubes in the oven to keep it out of the way.) Once dried, transfer to an airtight bag & set aside until you’d like to prepare your mushroom stuffing.
    •  Option #2: Day of bread cubes in the oven: Preheat the oven to 350 degrees F. Slice or tear the bread into 1/2-inch cubes. Set the cubes on a baking sheet, spreading them out in an even layer. Transfer to the oven to toast until dried out, 10-15 minutes. Set aside to cool before mixing the bread cubes in the stuffing. 
    • Option #3: Store-bought bread cubes: Let the store do the work! Buy a bag of prepared bread cubes. You’ll need 16 ounces for this mushroom stuffing recipe.How to Make Crispy Cast Iron Skillet Wild Mushroom Stuffing, step 1: loaf bread cubes are cut and arranged on a baking sheet for toasting. The baking sheet sits atop a creamy white textured surface.
  2. Reconstitute the porcini mushrooms: Add the vegetable broth, dried porcini mushrooms & bay leaf to a small saucepan over medium-high heat. Bring to a boil & reduce to a gentle simmer. Simmer 10 minutes to reconstitute the mushrooms. Use a slotted spoon or spider strainer to remove the mushrooms & bay leaf from the pot, allowing all excess liquid to drain back into the pot. Transfer reconstituted porcini mushrooms to a cutting board & finely chop. Transfer the chopped mushrooms to the bowl with the prepared bread cubes. Discard the bay leaf & remove the porcini-infused stock from the heat. Set aside. Dried porcini mushrooms reconstitute in vegetable broth with a bay leaf in a Staub Cast Iron Petite Dutch Oven. The small dutch oven rests atop a cream colored hot pad that sits atop a creamy white textured surface.
  3. Brown the mushrooms: Meanwhile, as the porcini mushrooms reconstitute, brown the fresh mushrooms. Add 4 tablespoons of the unsalted butter to an 11-inch cast iron skillet over medium-high heat. Once melted, add the mushrooms. Cook, stirring occasionally, until deeply browned & golden, about 10-12 minutes. Transfer the browned mushrooms to the bowl with the bread cubes. Season with 2 teaspoons kosher salt & ground black pepper as desired. Return skillet over medium-high heat.Sautéed & browned mushrooms in a Grenadine Staub Cast Iron Skillet. A wooden spoon rests in the skillet and the skillet sits atop a creamy white textured surface.
  4. Cook aromatics: Add the remaining 2 tablespoons of unsalted butter to the cast iron skillet. Once melted, add the onion & celery, seasoning with 1 teaspoon kosher salt & ground black pepper as desired. Cook, stirring occasionally, until softened & fragrant, about 5-6 minutes. Add in the garlic & fresh herbs. Cook, stirring constantly, until fragrant, about 1-2 minutes longer. Remove from the heat & transfer to the bowl with the bread cubes & mushrooms.Sautéed onion, celery, garlic and fresh herbs in a Grenadine Staub Cast Iron Skillet. A wooden spoon rests in the skillet and the skillet sits atop a creamy white textured surface.
  5. Mix & assemble the mushroom stuffing: Add the grated asiago & grated parmesan to the mixing bowl with the bread mixture. Pour the eggs over top. Toss well to combine. Pour in 1 cup of the porcini-infused stock & toss well to combine. The egg & stock should rehydrate the bread cubes such that they’re softened but not soggy. If they seem a little too dry, add in 1/2 cup more stock & toss well to combine. Repeat once more with the remaining stock if needed. Transfer the mushroom stuffing to the same skillet used to cook the aromatics.Assembled mushroom stuffing fills a Grenadine colored Staub Cast Iron Skillet that sits atop a creamy white textured surface. The stuffing is topped with fresh sage leaves prior to being baked in the oven.
  6. Bake the mushroom stuffing: Bake at 350 degrees, uncovered, for 50-60 minutes, until the top of the stuffing is crispy & browned. Serve immediately. Enjoy!Baked wild mushroom stuffing fills a Grenadine colored Staub Cast Iron Skillet that sits atop a creamy white textured surface. A light gray linen napkin, loose raw wild mushrooms, sprigs of fresh herbs, and a small ceramic bowl filled with gravy sits alongside the skillet.

Equipment

Notes

  • Ingredient Notes: 
    • Best bread for mushroom stuffing: I love making this mushroom stuffing with sourdough bread – its tangy flavor balances out the richness of the mushrooms beautifully. You can also make this mushroom stuffing recipe with “country” style French bread (a large loaf, not a baguette) or Italian bread.
    • Wild mushrooms: You can make this mushroom stuffing with whatever mushrooms are most readily available to you. I like to splurge for really beautiful wild mushrooms – maitake (pictured), oyster, chanterelle, & shiitake are all great. You can also make this recipe using simple white button mushrooms or cremini (baby bella) mushrooms. 
    • Porcini mushrooms are an Italian mushroom with especially rich & deep umami flavor. They are the star ingredient in this mushroom stuffing! Dried porcini mushrooms are more readily available throughout the year here in the States, which you can typically find in the bulk section or in 1-ounce packages at grocery stores or natural food stores that stock dried mushrooms. You can also purchase dried porcini mushrooms online.
  • Storage & Freezing:
    • Storage & Reheating: Leftover mushroom stuffing will keep, stored in an airtight container in the refrigerator, for 3-4 days. Reheat in the microwave or oven, until warmed through.
    • Freezer Instructions: You can also freeze leftover mushroom stuffing. Transfer leftover stuffing to a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator, then reheat in the microwave or oven, until warmed through.
  • Meal Prep: A little meal prep goes a long way in pulling this homemade mushroom stuffing together on Thanksgiving day! Between prepping the bread cubes, chopping the veggies & herbs, & shredding the cheese, there are many components of this sourdough stuffing that can be prepared 3-5 days in advance. Pick & choose from the below list, or do it all ahead of time & all you have to do on Thanksgiving is toss it all together – easy! 
    • Bread cubes: Prep according to Step 1 of Recipe Directions, above. Store in an airtight container at room temperature for up to 5 days. (10 minutes active prep)
    • Chop veggies & herbs: Finely dice 1 large onion, 2 ribs of celery, & 8 cloves of garlic. Finely chop 1/3 cup fresh parsley & 1/3 cup hardy fresh herbs (e.g. rosemary, sage, thyme). Clean & cut 24 ounces mushrooms into 1/2-inch pieces. Store in individual airtight containers in the refrigerator for up to 5 days. (20 minutes active prep)
    • Grate cheese: Grate 6 ounces asiago cheese & 2 ounces parmesan. Store in individual airtight containers in the refrigerator for up to 5 days. (10 minutes active prep)

Find it online: https://playswellwithbutter.com/wild-mushroom-stuffing/