1 large onion, diced (or sub 1-2 leeks, washed and sliced)
3 celery stalks, diced
1/3 cup white wine (optional, but really good)
16 sliced mushrooms (button, white, or cremini)
2 tsp dried thyme
1 1/2 tsp dried sage
1 tsp dried rosemary
1 tsp himalayan pink salt
1/2 tsp ground black pepper
1 loaf day-old bread
1/4 fresh parsley, chopped
1 to 1 1/2 cups veggie stock
Instructions
Preheat oven to 350°F.
Cut the loaf of bread into small cubes and add to a
large mixing bowl. A large soup pot will also work
if you don’t have a big enough mixing bowl.
Heat the olive oil or butter in a large skillet on
the stove over medium heat. Add the diced onion and
celery and sauté 7 to 8 minutes until tender and
translucent, stirring occasionally.
Add the wine to the skillet and sauté 4 to 5 minutes
until mostly cooked off.
Add the sliced mushrooms, thyme, sage, rosemary,
salt and pepper, and cook, stirring frequently,
until softened and fragrant, about 8 to 10 minutes.
Add the cooked vegetables to the bowl of cubed bread
and mix thoroughly.
Add 1 cup vegetable broth and mix again making sure
the entire mixture gets moistened. If it looks too
dry, add another ¼ to ½ cup of vegetable broth, but
don't make it too wet. We want moist, not mushy!
There should not be any liquid just hanging out in
the bottom of your mixing bowl.
Add the parsley and mix well to combine.
Transfer the mixture to a rectangular baking dish.
Cover with foil and bake 50 minutes.
Uncover the stuffing and bake another 10 minutes
just until the edges get a bit crispy.
Originally Submitted
11/6/2022
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