Wild Mushroom Stuffing

Recipe Courtesy of Wilson Farm and Chef Todd Heberlein

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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!

Tags: Chef Todd Heberlein, crimini, holiday, savory, shiitake, stuffing, Thanksgiving, white buttons, Wilson Farm