Back in my late 20’s, when I had more time and less money, I was always looking for new ways to spend less and make more. Nothing helps you spend less money than having less free time so, since DH (before he was my DH) was juggling two jobs, I figured I should too. There was a fabulous gourmet grocer a la prepared food purveyor called Zathmary’s, with a shop in both Needham Heights and Brookline’s Coolidge Corner, where we were living at the time. Sadly, though Zathmary’s was terrific at managing food, they were TERRIBLE at managing money and their accounts payable so both have since gone under. However, I did take away one fabulous and regular installment from my days there, their amazing Leek & Wild Mushroom stuffing.
I’m sorry if you’re sitting down to read this after putting the last bag of Thanksgiving groceries in the fridge but if you’re as behind as I am, here’s hoping this will save you a tireless web search (Rocks in the Dryer, this one’s for you!)
Zathmary’s Leek & Wild Mushroom Stuffing (serves: 8-10)
- 1 1/2 c. hot water
- 1/2 oz dried porcini mushrooms
- 1 lb fresh shiitake mushrooms, sliced
- 1 lb fresh button mushrooms, sliced
- 4-6 links, sweet Italian sausage
- 1 1/2 sticks butter
- 1 1/2 c. chopped leek (white & light green part only)
- 6 garlic cloves, minced
- 1 egg, beaten
- 2 c. dry white wine
- 1 T. fresh thyme
- 1 1/2 baguette, rough cut in 1″ cubes (or 4 ficelle)
Soak porcini in water for 30 min then remove and chop (reserve liquid); in a saute pan, melt butter; add leeks and garlic, when softened, set aside. Next, removing sausage from casings, crumble and cook until no more pink shows; add all mushrooms and cook until softened; add leek & garlic mixture; add wine, thyme and porcini liquid; cook until liquid is nearly evaporated. Add cubed bread and egg; stir gently until all ingredients are combined and transfer to a buttered casserole dish. Bake uncovered at 350 for 30-40 minutes or until top is lightly golden.
Enjoy and Happy Thanksgiving!
Growing Muses 