Posts Tagged ‘Chef Todd Heberlein’

Wild Mushroom Stuffing

Yield: 10-12 servings

Ingredients

2 lbs. Bread (the better the bread, the better the stuffing) cut into cubes
1 lb. Assorted Mushrooms, chopped (wild or cultivated mushroom such as button, Cremini and Shiitake)
1 Yellow Onion, diced
1 bunch Kale, chopped
½ cup Sherry
1 pint Mushroom or Vegetable Stock
1 pint Mascarpone
2 Eggs
2 Tbs. Garlic, chopped
1½ Tbs. Thyme, chopped
3 Tbs. Butter
1 Tbs. Olive Oil
½ lb. Asiago Cheese
Salt & Pepper

Directions

Heat butter and olive oil in a wide bottomed pot over medium high heat.  Add mushrooms and cook until its just starting to turn golden brown, about 3 minutes, not stirring at all.  Add onions and cook for 3-4 minutes.  Add garlic, cook for 1 minute.  Add sherry and cook until almost gone, about 30-45 seconds.  Add stock and reduce by half.  Remove from heat.  Add thyme and kale.  Adjust seasoning with salt and pepper and pour into a large bowl.

Preheat oven to 350ºF. In another bowl, whisk together mascarpone, eggs, and a pinch of salt and pepper.  Add bread to mushrooms and mix thoroughly.  Add egg mixture and half of the cheese.  Toss together and place into a baking dish.  Sprinkle remaining cheese on top.  Bake until golden brown, about 20-30 minutes.  Enjoy!