Browned Butter Shiitake Stuffing

Browned Butter Shiitake Stuffing! Tangy sourdough and umami mushrooms are the foundation of this hearty, comforting stuffing. Infused with autumnal herbs and nutty browned butter, it's the best side dish you could invite over for Thanksgiving dinner. This is a vegan dish with a rich Umami flavor from the Shiitake broth.

Photo & recipe by Hannah Kaminsky (https://bittersweetblog.com/)

https://bittersweetblog.com/2021/11/08/thanksgiving-stuffing/

Inspired Vegan

Traditional

Vegitable

Ingredients (MAKES 10 - 14 SERVINGS) (1 hour 15 minutes)

2.15 Ounces Dried Shiitake Mushrooms, Soaked Overnight
1 Pound Sourdough or Italian Bread, Cut into 1/2-Inch Cubes
1/2 Cup Vegan Butter
1 Medium Red Onion, Quartered and Thinly Sliced
4 Stalks Celery, Diced
1 Pound Cremini or Button Mushrooms, Sliced
4 Cloves Garlic, Minced
2 1/2 tsp Poultry Seasoning
1 1/4 tsp Salt
1 tsp Ground Black Pepper
2 Tbsp Ground Flaxseeds
1 Tbsp Apple Cider Vinegar
3 Cups Shiitake Soaking Water and/or Mushroom Stock
1/2 Cup Hazelnuts
1/4 Cup Fresh Parsley, Minced

Steps

Begin by draining the mushrooms but reserving the liquid. Separate the caps from the stems; slice the caps and finely mince the stems. Set aside.

Preheat your oven to 350 degrees. Spread the cubed bread pieces out a single layer on two baking sheets, making sure they don't overlap.

Bake for 10 - 15 minutes, stirring halfway through, until evenly toasted. Set aside and increase the heat to 375 degrees.

Set a large saucepan over medium heat and add the butter. Once melted, the butter will begin to foam and sizzle around the edges.

Continue stirring, gently but continuously, for about 5 - 8 minutes. The butter will turn golden brown and begin to smell nutty.

Add the onion, celery, cremini or button mushrooms, shiitake, and garlic. Cook, stirring often, until the vegetables have softened and become highly aromatic; 10 - 13 minutes.

Add the poultry seasoning, salt, and black pepper, cooking for 1 minute longer to incorporate.

Turn off the heat and sprinkle in the flaxseeds, tossing the vegetables to coat. Introduce the toasted bread and stir well to evenly distribute all the ingredients.

Transfer to a larger bowl if needed to stir properly. Add the vinegar, shiitake soaking water and/or stock if needed, hazelnuts, and parsley. Mix well, making sure everything is thoroughly incorporated.

Transfer the mixture to a 13 x 9-inch baking dish, spreading it out in an even layer. Bake for 35 - 45 minutes, until golden brown all over. Let stand 10 minutes before serving.

Point

Notes
To make ahead of time, the stuffing may be prepared up until the final baking stage 1 day in advance; cover and chill until ready to bake.