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Turkey Dressing with Wild Mushrooms

A group of shiitake mushrooms (Lentinula edodes) in various sizes resting on a white countertop. The mushrooms display cracked, textured caps with a mix of light brown and cream tones, revealing their characteristic patterns.
Prep Time 55 mins
Cook Time 25 mins
Total Time 1 hr 20 mins
Courses:
Difficulty: Intermediate
Cooking Temp: 350  F
Servings: 6
Description

This savory dressing brings a wild twist to a classic holiday favorite. A medley of mushrooms—earthy dried porcini, meaty shiitakes, and tender button mushrooms—adds deep, woodsy flavor that elevates the entire dish. Soaked in hot water, the porcini not only rehydrate but also create a rich broth that infuses every bite with umami goodness.

Aromatic leeks, garlic, and thyme build a flavorful base, while dry white wine and a hearty French baguette give the dressing structure and depth. Whether served alongside roasted turkey or as a vegetarian main course with a simple swap of stock, this dressing is a celebration of forest flavors and comfort food at its finest.

Ingredients
  • 3/4 cup water (hot)
  • 1/2 ounce porcini (dried)
  • 1/2 cup butter
  • 1/2 pound shiitakes (fresh, stems removed, caps sliced)
  • 1/2 pound button mushrooms (sliced)
  • 3/4 cups leeks (chopped, white and pale green parts only)
  • 2 cloves garlic (chopped)
  • 1 cup white wine (dry)
  • 1/2 tablespoon thyme
  • 8 ounce French-bread baguette (halved lengthwise, cut crosswise into 1/2-inch-thick slices)
  • 1 egg (beaten)
Instructions
  1. 1

    Combine water and dried porcini in small bowl.

  2. 2
    Let stand until mushrooms soften, about 30 minutes.
  3. 3
    Using slotted spoon, transfer mushrooms to work surface; chop finely.
  4. 4
    Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve.
  5. 5
    Melt butter in heavy large pot over medium-high heat.
  6. 6
    Add shiitake and button mushrooms; sauté 10 minutes.
  7. 7
    Add leeks and garlic; sauté 5 minutes.
  8. 8
    Add wine, thyme, and wild mushrooms.
  9. 9
    Cook until almost all wine evaporates, stirring occasionally, about 5 minutes.
  10. 10
    Transfer mixture to very large bowl.
  11. 11
    Mix bread into mushroom mixture.
  12. 12
    Season with salt and pepper;
  13. 13

    Mix in egg.

  14. 14
    Generously butter baking dish and spoon stuffing into prepared dish.
  15. 15
    Cover dish with foil. Bake stuffing in dish until heated through, about 25 minutes.
  16. 16
    Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden.
Note

Suillus granulatus and black trumpets are other mushrooms that are full-flavored when dried and can be used in place of the porcini.

Read it online: https://minnesotamycologicalsociety.org/recipe/turkey-dressing-with-wild-mushrooms/