Mushroom Stuffing
- 3 (6-inch) pieces wakame
- 2 Tbs. olive oil
- 1 medium onion, chopped
- 4 medium cloves garlic, minced
- 1 tsp. Old Bay seasoning
- 1/2 tsp. dried thyme
- 18 tsp. cayenne
- 3 medium stalks celery, chopped
- 1 medium red bell pepper, chopped
- 1/2 cup chopped burdock (3 oz.) (optional)
- 8 oz. shiitake mushrooms, stemmed and chopped (2 1/2 cups)
- 1/2 tsp. ground cumin
- 3 Tbs. mirin
- 1 recipe (3 1/2 cups) crushed Crouton Stuffing Base
- 6 scallions (white and light green parts), finely chopped
- 2 Tbs. chopped fresh dill
- 1/2 cup vegetable broth, or as needed
- In shallow bowl, combine wakame and hot water to cover.
- Let soak 15 minutes.
- Drain and chop coarsely (you should have about 1/2 cup).
- Meanwhile, in large skillet, heat 1 tablespoon oil over medium-high heat.
- Add onion and cook, stirring often, until softened, about 5 minutes.
- Stir in garlic, Old Bay, thyme and cayenne until blended.
- Add celery, bell pepper and burdock if using and cook, stirring occasionally, 5 minutes.
- Reduce heat to medium-low, stir in wakame and cook 4 minutes.
- Remove pan from heat.
- In another large skillet, heat remaining 1 tablespoon oil over medium-high heat until hot but not smoking.
- Add mushrooms and cumin; stir vigorously to keep mushrooms moving.
- Add mirin and cook, stirring, 2 minutes.
- Remove pan from heat.
- In large bowl, combine croutons, vegetable mixture, mushroom mixture, scallions and dill.
- Stir in enough broth so that stuffing is moist enough to hold together when pressed but not soggy.
- Season with salt and pepper to taste.
- Stuff vegetable of choice and bake according to directions in "Stuff It Your Way" (available in recipe index) or serve as a side dish.
wakame, olive oil, onion, garlic, bay seasoning, thyme, cayenne, stalks celery, red bell pepper, burdock, shiitake mushrooms, ground cumin, mirin, recipe, scallions, dill, vegetable broth
Taken from www.vegetariantimes.com/recipe/mushroom-stuffing/ (may not work)