This wild mushroom stuffing is the perfect side dish for a festive feast, made with a mix of fresh mushrooms, chopped pecans, fragrant herbs, sourdough bread cubes, garlic, and shallots.
It's easy to make, too – if you follow my step-by-step process below and keep my top tips in mind. So, gather your equipment, don the apron, and let's get cooking!
Why you'll love this mushroom stuffing recipe
- It's an enticing mix of flavors that gets the taste buds tingling!
- Very easy to make and easy to get hold of the ingredients
- You can use it to stuff your roast chicken or turkey, or as a sensational side
- It is easily stored for use at a later date.
- A great recipe for Thanksgiving Day or Christmas Day
Equipment you'll need
There are a few essential items you'll need for this mushroom stuffing recipe.
- Large skillet – go for a heavy-bottomed cast iron skillet. You'll notice the difference in quality when frying or sautéeing
- Large-rimmed baking sheet – this is a crucial piece of kit when it comes to roasting vegetables, baking, or making your own homemade stuffing
- Chef's knife – a good quality chef's knife is an essential item for any home cook's kitchen. Make sure it's sharp enough, as blunt knives can be dangerous to use
- Chopping board – a non-slip chopping board is a great item to invest in if you're making and creating recipes regularly
- Kitchen scales – get those measurements spot on, and you'll end up with perfect mushroom stuffing!
Top Tip
Use a combination of wild mushrooms and herbs for extra flavor and fragrance.
How to make mushroom stuffing
Spread the stale sourdough cornbread cubes on a baking sheet and toast them in the oven.
Sauté shallots, garlic, thyme, bay leaves, mixed mushrooms, and rehydrated porcini mushrooms.
Toss the mushroom mixture, cornbread, pecans, and parsley in a bowl.
Transfer the contents to a baking dish. Pour in some broth then bake until golden and crispy.
Serve as a side dish to a Thanksgiving or Christmas meal. Enjoy!
What to pair with mushroom stuffing
Serve with gravy
Mushroom stuffing pairs wonderfully with gravy. Consider serving it alongside a flavorful mushroom or herb gravy for a perfect combination.
You could also serve mushroom stuffing with a Thanksgiving Gravy.
Serve with roasts
A whole roast turkey, whether for the big Christmas feast, Thanksgiving Day lunch, or a regular Sunday lunch, is the perfect main dish with mushroom stuffing.
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The earthy flavors of mushroom stuffing also perfectly suit a smoked turkey or smoked chicken recipe for those who want to take their roast dinner to a new level!
Of course, it would work well with any roast. A spicy roast Indian leg of lamb would be fantastic, as would any roast joint of lamb.
Wine pairing
You can't go wrong with a delicious Pinot Noir!
Variations to this recipe
- You can use a variety of mushrooms for this recipe, such as cremini, shiitake, button mushrooms, or any other wild mushrooms you prefer. Using a mix of different mushrooms will add depth of flavor to your stuffing.
- Feel free to experiment with different herbs and spices to suit your taste. Sage, rosemary, or marjoram can be lovely additions.
- To make this stuffing vegetarian or vegan, use vegetable or mushroom broth instead of chicken broth, and make sure the bread and other ingredients are vegan-friendly.
- Feel free to adjust the seasonings to your taste. Add a pinch of red pepper flakes for heat or a dash of nutmeg for extra warmth.
- For extra richness, add parmesan cheese. If you're making this wild mushroom stuffing with a roast, you could even add pan drippings to elevate the flavor.
Popular substitutions for this stuffing recipe
- If you have allergies or prefer a different nut, you can substitute pecans with walnuts, almonds, or chestnuts for a unique twist.
- Dried porcini mushrooms add an intense mushroom flavor to the stuffing. You can use dried shiitake mushrooms or omit them if you can't find them. However, they do enhance the overall mushroom flavor.
- Need help finding sourdough? Use rustic French bread instead. You can also use stale white cubed bread for this mushroom stuffing recipe.
Top Tip
Ensure that your sourdough cornbread is stale before using it in the recipe. Stale bread soaks up the flavors and moisture better, resulting in a better-textured stuffing.
What is mushroom stuffing?
It's one of the best stuffing recipes out there! It's divine! Mushroom stuffing is made using a delicious mix of simple ingredients, including pecans, shallots, garlic, parsley, thyme, and stale sourdough for that essential breadcrumb texture.
The cooking process is straightforward. It takes place in two stages: frying up the mushrooms, shallots, garlic, and herbs.
Once cooked and left to cool, it’s mixed with the cubed bread and baked in the oven for that beautiful, rich taste and deliciously crisp texture.
Is this mushroom stuffing vegan?
If you use vegetable stock, this stuffing is 100% vegan. You can use chicken broth with this mushroom stuffing for meat eaters who want an extra meaty flavor.
How do you use mushroom stuffing?
The best way to use this stuffing is to add it to the side of a roast dinner. It brings a delicious, crisp, rich flavor to create the perfect roast dinner feast to please the whole family!
You can even serve it as a simple, delicious, comforting meal. Add a drizzle of gravy, and you're good to go!
What mushrooms are best for making stuffing?
I recommend using a variety of mushrooms to get the best stuffing. Here are a few suggestions:
Dried shiitake mushrooms
Dried shiitake mushrooms have a delicious earthy flavor and fragrant aroma. They are crisp, brittle, lightweight, and a fantastic addition to a mushroom stuffing mix.
Porcini mushrooms
Porcini mushrooms have a meaty, intense flavor that adds depth to a stuffing mix. With a rich, almost 'woody' taste with a beautiful aroma specific to hearty woodland mushrooms, the flavor of porcini mushrooms goes a long way and is perfect when paired with garlic, shallots, and herbs.
Oyster mushrooms
Sometimes called oyster fungus, hiratake, or pearl oyster mushrooms, oyster mushrooms have a delicate texture and mild, savory flavor. They bring an almost nutty taste, with an earthy aroma and umami flavor.
Button mushrooms
A versatile mushroom, button mushrooms can be used in various dishes, including stuffing. They might not have the deep, earthy, concentrated umami flavor of other types of mushrooms, but they have a meaty texture.
Portobello mushrooms
Portobello mushrooms are the same as button mushrooms – the only difference is maturity. Portobello mushrooms are aged longer than white button mushrooms, which gives them a more robust flavor and meatier texture – making them an even better substitute for porcini mushrooms.
Cremini mushrooms
These mushrooms are essentially the same as button mushrooms and portobello mushrooms but are in between the two. A cremini mushroom is matured longer than a button mushroom but is less mature than a portobello.
How do you store mushroom stuffing?
Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven or microwave before serving.
More mushroom recipes
Don't stop with this stuffing recipe – there are countless ways to use mushrooms. Here are some of my favorites:
- Mushroom pakora – a wonderful Indian starter that's perfect with a curry or as a finger food favorite at a party
- Chicken and mushroom vol au vents – delicate and delicious, these little beauties are well worth the effort
- Chicken carbonara with leek and mushrooms – a hearty Italian recipe with lots of flavor, this is an excellent option for a quick and delicious midweek meal
- Leek and mushroom noodles – a quick noodle dish that brings so much flavor to the table
- Creamy mushroom sauce– a great showcase for the delicious flavor that you can get from mushrooms
📖 Recipe
Mushroom Stuffing
- Total Time: 1 hour
- Yield: 8 portions 1x
- Diet: Vegan
Description
Enhance your holiday feast with our Mushroom Stuffing recipe. Earthy mushrooms and savory herbs create a delicious and hearty side dish.
Ingredients
- 12 cups stale sourdough cornbread, cut into 1-inch cubes
- 1 ¾ ounces dried porcini mushrooms
- ⅓ cup olive oil
- 2 shallots, finely chopped
- 4 garlic cloves, crushed
- 18 ounces mixed mushrooms, finely chopped
- 4 thyme sprigs, leaves removed and chopped
- 1 cup pecan nuts, roughly chopped
- ½ cup fresh parsley, chopped
- 2 bay leaves
- ½ cup vegetable broth (or more as needed)
- salt and pepper to taste
Instructions
- Prepare the Cornbread: Preheat your oven to 350°F (175°C). Spread the stale sourdough cornbread cubes on a baking sheet and toast them in the oven for about 10 minutes or until they are slightly crispy. Remove from the oven and set aside.
- Rehydrate the Dried Porcini Mushrooms: Place the dried porcini mushrooms in a bowl and cover them with hot water. Allow them to soak for about 20 minutes until they become soft. Drain the mushrooms, chop them, and set them aside.
- Sauté Shallots and Garlic: Heat 2 tablespoons of olive oil over medium heat in a large skillet or frying pan. Add the finely chopped shallots and crushed garlic. Sauté for about 2-3 minutes until they become translucent and aromatic.
- Cook Mixed Mushrooms: Add the finely chopped mixed mushrooms and thyme leaves to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown — season with salt and pepper to taste.
- Combine Mushrooms with Cornbread: In a large mixing bowl, combine the toasted cornbread cubes, sautéed mushroom mixture, chopped pecan nuts, and chopped rehydrated porcini mushrooms. Mix everything gently.
- Add Fresh Herbs: Stir in the chopped fresh parsley and drizzle the remaining olive oil. Mix until all the ingredients are well combined.
- Transfer to Baking Dish: Preheat your oven to 375°F (190°C). Grease a baking dish with a bit of olive oil. Place the bay leaves at the bottom of the dish. Spoon the mushroom stuffing mixture into the baking dish, spreading it out evenly.
- Pour Vegetable Broth: Pour the vegetable broth evenly over the stuffing mixture. Start with ½ cup, and add more if needed to reach your desired moisture level.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes. Then, remove the foil and bake for 10-15 minutes or until the stuffing is golden brown and slightly crispy on top.
- Serve: Remove the bay leaves before serving. Mushroom stuffing is ready to be served as a delicious side dish for your holiday or special occasion meal.
Notes
- Mushroom Varieties: You can use a variety of mushrooms for this recipe, such as cremini, shiitake, button mushrooms, or any other wild mushrooms you prefer. Using a mix of different mushrooms will add depth of flavor to your stuffing.
- Cornbread Texture: Ensure that your sourdough cornbread is stale before using it in the recipe. Stale cornbread absorbs the flavors and moisture better, resulting in a better-textured stuffing.
- Pecan Substitution: If you have allergies or prefer a different nut, you can substitute pecans with walnuts, almonds, or chestnuts for a unique twist.
- Dried Porcini Mushrooms: Dried porcini mushrooms add intense flavor to the stuffing. You can use dried shiitake mushrooms or omit them if you can't find them. However, they do enhance the overall mushroom flavor.
- Make-Ahead Option: You can prepare the stuffing a day in advance up to the point of baking. Cover and refrigerate it, then bake it when you serve it. Please let it come to room temperature before baking to ensure even cooking.
- Customize Seasonings: You can adjust the seasonings to your taste. Add a pinch of red pepper flakes for heat or a dash of nutmeg for extra warmth.
- Broth Variation: Chicken broth will work if you’re not vegan or vegetarian.
- Storage: Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven or microwave before serving.
- Serve with Gravy: Mushroom stuffing pairs wonderfully with gravy. Consider serving it alongside a flavorful mushroom or herb gravy for a perfect combination.
- Experiment: Feel free to experiment with different herbs and spices to suit your taste. Sage, rosemary, or marjoram can be lovely additions.
- This mushroom stuffing recipe is a versatile side dish that complements various main courses, particularly roast poultry like turkey or chicken. Still, it can also be enjoyed as a delicious standalone dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 333
- Sugar: 4.2 g
- Sodium: 616.1 mg
- Fat: 19.7 g
- Saturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 33.6 g
- Fiber: 3.8 g
- Protein: 9.3 g
- Cholesterol: 0 mg
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