Rye Wild Mushroom Stuffing (Flavis)

Name: Rye Wild Mushroom Stuffing (Flavis)
Ingredients: ½ box Flavis bread mix (1 loaf); 1.25 tsp caraway seed; 1.25 tsp dill seed; 2 tsp mustard seed; 550g (6 C) wild mushrooms, tough stems removed and coarsely chopped; (a mixed of mushrooms is good. Oyster, maitake, trumpet, clamshell, etc.); ½ C unsalted butter; 204g (2 C) celery, chopped; 320g (2 C) yellow onion, chopped; 1 Tbsp fresh thyme, finely chopped; 1 Tbsp fresh rosemary, finely chopped; 1 Tbsp dry sherry; ¼ C flat-leaf parsley, chopped; 3 C vegetable broth; 1 serving Vegan Egg; 1 serving Bob’s Red Mill Egg Replacer; Salt and pepper to taste

12 steps

Stuffing has always been my favorite Thanksgiving side. But until this year, it was also something I had in very small quantities, as a high-protein treat. This is adapted from a Food & Wine recipe in their 2019 Thanksgiving issue. I made it as printed (with sourdough) for the family, and

Updated at: Thu, 17 Aug 2023 00:11:35 GMT

Ingredients

12 servings

0.5 boxbread mix

1 ¼ tspcaraway seed

1 ¼ tspdill seed

2 tspmustard seed

550gwild mushrooms

tough stems removed and coarsely chopped

mushrooms

mixed of, is good, Oyster, maitake, trumpet, clamshell, etc

½ cunsalted butter

204gcelery

chopped

320gyellow onion

chopped

1 Tbspfresh thyme

finely chopped

1 Tbspfresh rosemary

finely chopped

1 Tbspdry sherry

0.25 Cflat-leaf parsley

chopped

3 Cvegetable broth

1 servingVegan Egg

1 servingEgg Replacer

Instructions

Step 1

Bake your Flavis bread loaf according to package instructions, at least a day ahead. When preparing the dough, mix in the extra spices listed above as a final step. This will make it taste a lot like rye bread. Super yummy in this recipe, but in general, too.

Step 2

Cut your loaf of pre-cooked Flavis bread into small cubes (about ½”) and spread onto a baking sheet to sit for 8 hours (or overnight) to dry out.

Step 3

Preheat your oven to 375°F.

Step 4

In a large skillet, heat 2 tablespoons of butter over medium heat until sizzling. Add chopped onion and celery and cook until fragrant and beginning to soften. Stir often and remove from heat after about 5 minutes.

Step 5

Add your thyme and rosemary and stir until well mixed. Then, transfer celery and onion mixture to a large bowl.

Step 6

Wipe skillet clean and melt ¼ C butter over medium heat until sizzling. Add mushrooms and stir until they are evenly coated in butter. Then leave the mushrooms to cook undisturbed for about 6 minutes, until they have expelled a lot of their moisture and begin to brown on the bottom. Stir them, and continue to cook (stirring occasionally) until the mushrooms have browned all over.

Step 7

Remove the mushrooms from the heat and add your sherry to deglaze the pan. Scrape any brown bits that may be at the bottom.

Step 8

Return your pan to the stove over medium heat and stir in parsley and remaining butter. When butter is totally melted, add the mushrooms to your onion and celery mixture.

Step 9

Add your dried Flavis bread crumbs and toss until evenly combined with other ingredients. Season with salt and pepper, to taste.

Step 10

Whisk together vegetable broth and both types of imitation eggs. Slowly add this to your bread mixture, stirring constantly. Continue to stir until most of the stock is absorbed. (your mixture will be reasonably wet)

Step 11

Grease a 13 x 9” baking dish and spoon your bread mixture into it, spreading it evenly. Cover tightly with aluminum foil.

Step 12

Bake in preheated oven for 30 minutes. Then, uncover and cook for another 20 minutes, or until the top layer is browned. Let stand for 10 minutes before serving.

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