Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Wild Mushroom and Brioche Stuffing



Posts : 17902
Thanked : 880
Join date : 2013-01-12

Wild Mushroom and Brioche Stuffing

Post by Lobo on Thu 21 Jan 2016, 12:04 am

Wild Mushroom and Brioche Stuffing

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 6 to 6
Earthy flavors combine with slightly sweet brioche bread to create this beautiful stuffing. If you like, try experimenting with other types of bread, such as raisin or nut varieties. Challah would be another excellent choice.

  • Printer Friendly Version

  • 291


  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, at room temperature, plus more for the dish
  • 2 shallots, minced
  • 4 cups (12 oz./375 g) sliced leeks (white and light green parts only, sliced 1/2 inch/12
      mm thick)
  • 1 lb. (500 g) king trumpet or cremini mushrooms, chopped or sliced
  • 2 garlic cloves, minced
  • Salt and freshly ground pepper, to taste
  • 1/2 cup (4 fl. oz./125 ml) dry white wine
  • 4 fresh thyme sprigs
  • 3 eggs, lightly beaten
  • 1 cup (4 oz./ 125 g) shredded Comté or Gruyère cheese
  • 6 cups (12 OZ./375 g) cubed brioche
  • 1/3 cup (1/2 oz./15 g) chopped fresh parsley
  • 1 cup (8 fl. oz./250 ml) chicken stock, plus more if needed


Preheat an oven to 350°F (180°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish.

In a large saucepan over medium heat, melt the butter. Add the shallots, leeks, mushrooms and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 10 minutes. Add the wine and thyme sprigs and cook until the wine has evaporated, 3 to 5 minutes. Transfer to a large bowl and remove the thyme sprigs.

In a large bowl, whisk together the eggs, a generous pinch of salt and pepper, and the cheese. Add the cooked vegetables, brioche and parsley; toss to combine. Stir in 1/2 cup (4 fl. oz./125 ml) of the stock. Continue to add more stock just until the stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl). Transfer to the prepared baking dish and cover with buttered aluminum foil.

Bake until the stuffing is warmed through, 25 to 30 minutes. Remove the foil and continue baking until the stuffing is golden, about 15 minutes more. Serves 6.

Adapted from Sunday Suppers, by Karen Mordechai (Clarkson Potter, 2104).

    Current date/time is Tue 06 Dec 2016, 10:01 am