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Savory mushroom sage dressing (stuffing) made with porcini and cremini mushrooms, fresh sage and thyme, sourdough and Redstone Wild Mushroom & Sage Olive Oil.
Mushroom Sage Dressing
Redstone Olive Oil, LLC
10
20 minutes
30 minutes
153
American
Side
Savory mushroom sage dressing (stuffing) made with porcini and cremini mushrooms, fresh sage and thyme, sourdough and Redstone Wild Mushroom & Sage Olive Oil.
Ingredients
2 sourdough baguettes, cubed and dried out
1 ounce dried porcini mushrooms, rehydrated in 4 cups hot water
1/2 cup Redstone Wild Mushroom & Sage Olive Oil, divided
1/2 large yellow onion, diced
3 stalks celery, diced
2 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
2 tablespoons minced fresh sage
2 tablespoons minced fresh thyme
1 tablespoon thinly sliced chives
Salt and pepper, to taste
Directions
Preheat oven to 350°F. Grease a baking dish with 1 tablespoon olive oil.
Chop the rehydrated porcinis into bite-sized pieces and reserve the mushroom broth.
Heat 4 tablespoons olive oil in a large skillet over medium heat. Sauté onion, celery and garlic for 6 to 7 minutes. Season with salt and pepper.
Pour the vegetable mixture over the bread cubes and toss together.
Add 4 more tablespoons olive oil to the skillet. Sauté the cremini and porcini mushrooms for 4 to 5 minutes.
Stir in the sage, thyme and chives and sauté 2 to 3 minutes more.
Toss the mushrooms and herbs with the bread mixture, then stir in the reserved broth and let it absorb.
Press into the prepared dish, cover with foil and bake 30 minutes.
Uncover, drizzle with the remaining 2 tablespoons olive oil and bake 15 minutes more until golden.
