Mushroom and Leek Stuffing

Local Ingredients
Fair Food Farmstand (Reading Terminal)
Shiitake and Button Mushrooms
Leeks
Garlic
Livengood's Produce (Reading Terminal)
Celery
Metropolitan Bakery
Baguette

This is the third year I've made a variation of this stuffing (adapted from a recipe on Epicurious.com) and it's been delicious every time.

Pour 1.5-2 cups boiling over half an ounce dried porcini (I got these at Iovine's); let stand about 30 minutes.

Melt about half a cup of butter (I used Earth Balance to make this a vegan stuffing) and saute chopped button mushrooms (1 lb), shiitake (1/4 lb) and portabello mushrooms (3/4 lb). The mushrooms can be any combination that sounds good, but the flavor is best with a variety of types. Saute about 10 minutes.

Add 1 1/2 cups chopped leeks (I used 3 large, pale green and white parts only) and 4-6 cloves chopped garlic, saute 5 minutes.

Add 2 cups dry white wine, 1-2 Tbsp of chopped fresh thyme or another herb of your choice, and porcini mushrooms (remove from soaking liquid but reserve it for later! and then chop up finely and add in). Cook until almost all the wine has evaporated. Season with salt and pepper to taste.

This can be done the day before if needed, just don't mix the bread in or it will get all mushy! Be sure to reserve the soaking liquid from the porcini.

When ready to bake, preheat oven to 350. Generously butter a baking dish. Cut the bread into bite-size pieces and add into the mushroom mixture. Moisten with the reserved porcini liquid. If desired, you can mix in an egg to bind, but it's not necessary (I didn't and it turned out fine). Just add a little extra butter instead. Transfer to the baking dish and bake at 350, uncovered, about 45 minutes.