Mushroom & Wild Rice Stuffing



  • 1 C. wild rice
  • 1.5 C. water
  • 1.5 C. chicken broth
  • 1 t. salt
  • 1 oz. dried porcini
  • 2 oz. dried shaggy parasol
  • 1/2 C. butter (one stick)
  • 2 medium onions, chopped
  • 4 stalks celery, chopped
  • 1 lb. fresh small shiitake caps, cut in half, then sliced 1/8″ cross-ways
  • 2 t. dried sage
  • 2 t. dried thyme
  • 1 t. dried tarragon
  • 1/4 C. Italian parsley, chopped
  • 2 t. salt
  • 1 t. fresh ground pepper
  • 1/2 C. dry sherry
  • 12 C. rustic dry bread cubes
  • 2 C. chicken broth


  1. Bring rice, water, broth and salt to a boil. Reduce heat and simmer, covered 40-50 minutes or just until kernels puff open. Uncover, fluff with a fork and cook another 5 minutes. Drain off any excess liquid and let cool a bit.
  2. Soak porcini and shaggy parasol separately each in 2 C. warm water 10-15 minutes or until soft. Remove from water, remove any woody stems, squeeze dry and chop. Reserve 1 C. of each mushroom water, avoiding any grit.
  3. Melt butter in a large skillet over medium heat. Add onions, celery, shiitake and a pinch of salt. Saute 5 minutes. Add chopped porcini and shaggy parasol. Saute another 5 minutes or until shiitake are soft but not browned. Add herbs, salt, pepper and sherry. Cook another 2 minutes.
  4. Fold together wild rice, cooked vegetables, bread, reserved mushroom liquid and broth in a large bowl.
  5. Put the dressing in a greased large ovenproof container with cover. Cook covered at 350F for 30 minutes, uncover and cook another 15 minutes.


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