Recipes from the Collection of Mark and Danielle Hughes

Wild mushroom stuffing

Serves 16

2 cups hot water
1 ounce dried porcini mushrooms
1 loaf (1 1/2-1 3/4 pounds) egg bread such as challah, cubed
6 tablespoons unsalted butter
8 shallots, chopped
3 leeks, white and pale green parts chopped
1 1/4 pounds crimini mushrooms, sliced
1/2 pound fresh shiitake mushrooms, stemmed, caps sliced
5 ribs celery, chopped
1 cup chopped flat-leaf parsley
3 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
1 cup milk
1/2 teaspoon celery salt
Freshly ground pepper

Combine hot water and porcini mushrooms in a medium bowl; let stand until mushrooms soften, about 30 minutes. Drain; reserve soaking liquid. Squeeze mushrooms dry; chop coarsely.

Meanwhile, heat oven to 325 degrees. Place bread cubes in a large bowl; set aside. Heat butter in a Dutch oven over medium-high heat; add shallots, leeks, crimini and shiitake mushrooms. Cook until golden, stirring occasionally, about 15 minutes. Add celery and reserved porcini mushrooms; cook 5 minutes.

Transfer mixture to reserved bread cubes. Mix in parsley, thyme and sage. Stir in milk and reserved porcini soaking liquid. Season with celery salt and pepper.

Transfer mixture to a 13-by-9-inch buttered baking dish. Bake, covered with foil, until heated through, about 1 hour. Uncover; bake until top crisps, about 15 minutes.

Per serving: 209 calories, 7g protein, 7g fat (3.6g saturated), 30g carbohydrates, 277mg sodium, 34mg cholesterol, 2g dietary fiber.

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