SMOKED OYSTER MUSHROOM STUFFING

image MAKES 8 SERVINGS

WHILE I COME ACROSS new cookbooks all the time, the one I probably revisit most frequently is this cool seventies-era book that features interesting regional takes on classic recipes—such as stuffing. Some people love chestnuts in their stuffing and others are adamant that corn bread is the only way to go, but here in the Pacific Northwest we love our oysters. So, this recipe is an homage to our region, but instead of oysters we use oyster mushrooms. They’re really tender and meaty and relatively easy to find during the fall and winter months. The sweet apple and smoky sausage round out all the big flavors here, making this one of my favorite parts of the holiday meal.

2 tablespoons olive oil

4 tablespoons vegan butter

1 yellow onion, ¼-inch diced

2 stalks celery, ¼-inch diced

7 ounces Smoked Potato and Artichoke Sausage (here) or 2 links Field Roast Smoked Apple Sage Sausage, crumbled

1 apple, cored and ¼-inch diced

½ pound oyster mushrooms, brushed clean and separated at the base, any woody stems removed

1 fennel bulb, halved, cored, and ¼-inch diced

2 cloves garlic, minced

1 tablespoon dried rubbed sage

Leaves from 4 sprigs thyme, chopped

Leaves from 2 sprigs rosemary, chopped

1 tablespoon sea salt

½ cup white wine

1 loaf vegan crusty artisan bread, cut into ¾-inch cubes and allowed to air-dry overnight

1 cup Mushroom and Herb Stock (here) or vegan mushroom stock

Safflower or canola oil spray

1. Preheat the oven to 375°F. In a skillet over medium heat, heat the oil and vegan butter and add the onion, celery, sausage, apple, mushrooms, fennel, garlic, sage, thyme, rosemary, and salt. Sauté, stirring occasionally, for 10 to 15 minutes, or until the vegetables are soft. Add the wine and stir, scraping any bits that have begun to stick to the bottom of the pan.

3. Transfer the mixture to a large mixing bowl and add the bread cubes. Toss with a large spoon or your hands to combine. Add the stock and lightly toss again.

4. Transfer the stuffing to a baking dish that has been sprayed with oil. Let the stuffing sit for at least 30 minutes before baking.

5. Bake for 35 minutes, or until crusty on top. Alternatively, you may use this as a stuffing for the filling in a roast, or to stuff vegetables, such as peppers or squash.

CHEF’S NOTE: You want stale bread for this recipe, and if you’re in a hurry to get started and your bread’s not yet stale, simply cube it and let it sit out for half a day or so, to get nice and crusty.