Wild Mushroom and Leek Sourdough Stuffing

By Irvin Lin

This vegetarian friendly stuffing is one of the surprising highlights of a more traditional meat laden menu. It is bursting with umami flavor courtesy of the blend of wild mushrooms used. Dry vermouth, a fortified wine flavored with various herbs and botanicals, adds an additional layer of subtle sophisticated flavor. Dried mushrooms can be found at upscale grocery stores or ethnic markets like Italian or Asian groceries. Make note that the sourdough bread needs to be cut into cubes 24 hours ahead of time to dry out. If you forget, don't worry, you can just toast the bread cubes in the oven at 375°F for 10 to 15 minutes or until they are dry and just starting to turn golden brown.

  • Course: Side Dish

All you need for this recipe and more...


  • boiling hot water
  • chopped onions
  • dried porcini mushrooms
  • dried shitake mushrooms
  • Dry vermouth
  • Egg
  • fresh chopped parsley
  • fresh chopped sage
  • fresh cremini mushrooms
  • Fresh Thyme Leaves
  • garlic cloves
  • king trumpet mushrooms
  • olive oil
  • Salt and pepper to taste
  • sliced leeks
  • sourdough bread loaf
  • soy sauce


  1. Cut the sourdough bread into 1-inch cubes then leave out on a large baking pan or cookie sheet for 24 hours to dry out. Once dry pour them into a large mixing bowl.
  2. Place the dried porcini and shitake mushrooms in a medium sized bowl and pour the boiling water over the mushrooms. Cover and let sit for 30 minutes. Once the mushrooms have softened, scoop them out of the liquid (reserving the liquid for later) and slice the mushrooms if they aren't already sliced.
  3. Preheat the oven to 350°F. Add the olive oil to a 3 1/2 quart casserole pan and turn the heat to medium high. Add the cremini, king trumpet mushrooms and soy sauce to the pan. Cook, stirring frequently, for about 10 minutes or until the mushrooms have reduced and softened. Add the softened dried mushrooms, leeks, onion and garlic to the pan and cook for an additional 5 minutes, stirring frequently.
  4. Add the vermouth and cook for an additional 5 to 10 minutes or until most of the vermouth has evaporated, stirring occasionally. Add the thyme, sage and parsley to the pan and stir to incorporate. Pour the cooked mushrooms and vegetables into the bowl with the bread cubes and stir together. Taste and adjust salt and pepper.
  5. Strain the mushroom liquid through a coffee filter to remove any silt. Measure out 1 cup of the mushroom liquid and add the egg to the liquid. Beat together and drizzle over the stuffing. Toss to coat. If you like your stuffing a little more moist, add more of the reserve mushroom liquid. Pour the stuffing back into the 3 1/2 quart casserole pan.
  6. Put the pan on a baking sheet and place in the oven, uncovered. Bake for 40 minutes or until the top of the stuffing looks golden brown.