Name: Leek and Wild Mushroom Stuffing
Yield: Makes 10 to 12 servings
Ingredients: 1 1/2 cups hot water; 1/2 ounce dried porcini mushrooms*; 1 cup (2 sticks) butter; 1 pound fresh shiitake mushrooms, stems removed, caps sliced; 1 pound button mushrooms, sliced; 1 1/2 cups chopped leeks (white and pale green parts only); 6 garlic cloves, chopped; 2 cups dry white wine; 1 tablespoon chopped fresh thyme; 1 1/2 8-ounce French-bread baguettes, halved lengthwise, cut crosswise into 1/2-inch-thick slices; 1 large egg, beaten to blend

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Leek and Wild Mushroom StuffingNoel Barnhurst

The porcini mushroom soaking liquid moistens this stuffing from Rochelle Palermo Torres.

Recipe notes

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