Best 2 Wild Mushroom And Spinach Stuffing Recipes

Embark on a delightful culinary journey with our wild mushroom and spinach stuffing, a symphony of flavors that will tantalize your taste buds. This versatile stuffing can elevate any meal, whether you're preparing a traditional Thanksgiving turkey, a hearty pot roast, or a savory vegetarian dish. With its earthy notes from wild mushrooms, subtle sweetness from spinach, and a medley of aromatic herbs, this stuffing is sure to be a hit at your next gathering. Discover the secrets behind this delectable recipe and explore variations such as a gluten-free and vegan version, ensuring that everyone can savor the magic of this culinary creation. Get ready to transform your meals into unforgettable experiences with our wild mushroom and spinach stuffing recipes.

Check out the recipes below so you can choose the best recipe for yourself!

WILD MUSHROOM AND SPINACH STUFFING

Wild Mushroom and Spinach Stuffing image

Provided by Sara Foster

Categories Mushroom Side Sauté Thanksgiving High Fiber Dinner Stuffing/Dressing Spinach Fall Family Reunion Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 14

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, divided
1 tablespoon olive oil
1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 5-ounce container or bag baby spinach leaves
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
1 cup (or more) low-salt chicken broth

Steps:

Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.
Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

WILD MUSHROOM AND SPINACH STUFFING

WILD MUSHROOM AND SPINACH STUFFING image

Yield 8 to 10 Servings

Number Of Ingredients 14

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, divided
1 tablespoon olive oil
1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shitake, and crimini), cut into 1/2" dice (about 9 cups)
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 5 ounce container baby spinach
12 cups (generous) 1" cubes day old pain rustique or ciabatta bread with crust (about1 1/4 pounds)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
1 cup (or more) low salt chicken broth

Steps:

Melt 1/4 cup butter with olive oil in heavy large skillet over medium high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Saute until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl. Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Saute until vegetables are tender about 12 minutes. Add all herbs, saute 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. Do Ahead: Can be made 1 day ahead. Cool, cover and chill. Preheat oven to 350 degrees. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool. Butter 13x9x2" baking dish. Stir vegetable mixture into bread. Whisk eggs, salt and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish. Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

Tips:

Use fresh, flavorful mushrooms. This will give your stuffing the best flavor. If you can't find wild mushrooms, you can use a combination of cremini, shiitake, and oyster mushrooms.
Sauté the mushrooms until they are browned and tender. This will help to develop their flavor and make them more digestible.
Use a variety of herbs and spices to flavor the stuffing. This will give it a more complex flavor. Some good options include sage, thyme, rosemary, garlic, onion, and black pepper.
Don't overstuff the mushrooms. You want them to be able to close properly and cook evenly.
Bake the mushrooms at a high temperature until they are golden brown and bubbly. This will help to create a crispy crust.

Conclusion:

Wild mushroom and spinach stuffing is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is perfect for special occasions, but it is also easy enough to make for a weeknight meal. With a little planning, you can have this dish on the table in no time. So next time you are looking for a new and exciting way to enjoy mushrooms, give this recipe a try. You won't be disappointed!