1 loaf sourdough bread
6 tablespoons butter
2 medium leeks, thinly sliced
3 medium celery stalks, thinly sliced
700g mixed mushrooms,thinly sliced
1/4 cup finely chopped sage
2 tablespoons fresh thyme
1/2 teaspoon pepper
1 1/2 teaspoons salt
1/4 cup finely chopped parsley
2 1/2 cups chicken stock
3 large eggs
The night before cut the sourdough into one inch cubes and set out on a rack overnight to dry out. Alternatively you can toast them for a few minutes in the oven unit the bread is dried out (about 5 to 10 min)
Preheat an oven to 180˚C and prepare a baking dish with butter.
In a large pan melt 4 tbsp of butter and sauté the leeks and celery until they soften. Add in the mixed mushrooms and continue to cook until nearly all the liquid from the mushrooms has evaporated (20 to 25 min). Add in the sage, thyme and pepper and mix well.
Transfer mushrooms to a large bowl and add in the dried bread cubes and parsley. Toss gently to combine.
In a bowl combine the stock and eggs and mix well. Pour the mixture over the mushrooms and bread and mix gently. Transfer the mix into prepared baking dish and top with 2 tbsp of butter. Cover with a buttered tin foil lid and bake for 20 min at 180˚C.
After 20 min remove the tinfoil and bake for an additional 15 to 20 min or until the top of the bread has turned golden brown. Remove from oven and top with more fresh thyme.
Mixed Mushroom Stuffing – pair this recipe with Le Lude Brut MCC
Imagine crisp bites of ripe pears combined with sweet nougat and toasted almonds. That’s what you’ll taste when you enjoy this exquisite MCC with the toasted, salty and savoury mixed mushroom stuffing. This wine’s nutty flavours and hints of proving dough play the bass note in harmony with the well toasted yeasty sourdough bread. The warm and comforting flavours of the mushrooms are given a lively hint of acidity with this wine pairing and keep this dish bright and exciting.