Vegetarian Caramelized Onion & Chanterelle Mushroom Stuffing

This simple vegetarian stuffing recipe is made special with a handful of sourdough bread thrown into the mix, caramelized onions, and delicately-delicious chanterelle mushrooms.

I’m going to tell you a little vegetarian secret. Chicken broth is the absolute bane of the vegetarian’s existence. Chicken broth and anchovies. Man, it’s like butternut squash soup and pasta puttanesca and traditional Thanksgiving stuffing are their Trojan horse. The dishes look vegetarian, but nuh uh – gotcha!

I get that these vegetarian-unfriendly ingredients add flavor to a dish. But luckily for us non-meat-seeking missiles, so does a flavorful homemade vegetable broth. And a little Parmesan Reggiano. And fresh-picked herbs. And just having really really good ingredients to begin with.

Often when I serve a big holiday meal at my place, I keep stealth meat out of the sides, and leave the meat to the, you know, actual meat dish. That way, vegetarians (okay, me) get plenty to choose from, and the carnivores are content, too.

For Thanksgiving this year, we brined our turkey in peppercorns, sage, brown sugar, and salt, then my guy deep-fried it to a perfect golden brown. While our guests oohed and ahhed over my guy’s triumph, I don’t think they missed that the stuffing didn’t have chicken broth.

Or maybe they were just polite.

Well, I think it’s delicious – and I’d be willing to bet you will, too.

Print Recipe

Vegetarian Caramelized Onion & Chanterelle Mushroom Stuffing

This simple vegetarian stuffing recipe is made special with a handful of sourdough bread thrown into the mix, caramelized onions, and delicately-delicious chanterelle mushrooms.

Yield: 10-12

Prep Time: 1 hour

Cook Time: 50 minutes

Total Time: 1 hour and 50 minutes

Ingredients:

  • 12 cups french bread, cut into 3/4 inch cubes
  • 4 cups sourdough bread, cut into 3/4 inch cubes
  • 6 tablespoons unsalted butter, plus more for buttering baking pan
  • 2 large onions, cut in half and sliced thinly (about 5-6 cups raw)
  • 1 teaspoon salt + more to taste
  • A few grinds of black pepper
  • 1 1/2 cups (about 1/3 pound) chopped chanterelle mushrooms
  • 1/2 cup chopped celery
  • 1/2 cup chopped parsley
  • 2 teaspoons fresh chopped thyme (or 1 teaspoon dried)
  • 2 teaspoons fresh chopped sage (or 1 teaspoon dried)
  • 4 cups vegetable broth
  • 1 egg

Directions:

  1. Preheat the oven to 375 degrees Fahrenheit and butter a 9x13 inch baking pan.
  2. Spread bread cubes on two rimmed cookie sheets and bake for about 10-12 minutes, stirring once, until they begin to turn golden brown and are fairly dry and crisp. Remove from oven and set aside.
  3. In a large saute pan over medium heat, melt butter.
  4. Add onions, 1 teaspoon salt and a couple grounds of fresh ground pepper. Cook on medium-low for about 30 minutes, stirring occasionally, until softened and well-browned (caramelized).
  5. Increase heat to medium and add the celery and mushrooms to the pan. Stirring frequently, saute until tender, about four minutes.
  6. Add sage, thyme, and parsley, and stir for another minute.
  7. Add a cup of the broth, gently stirring until much of the bits of onion have come off of bottom of the pan.
  8. Set aside and let onion and broth mixture cool to room temperature.
  9. In a large bowl, beat the egg.
  10. Stir in the onion/broth mixture and the rest of the broth.
  11. Add the bread, and toss to coat evenly.
  12. Pour into the prepared baking pan and press the top gently.
  13. Bake uncovered for 40 - 50 minutes or until browned and crisp on top.

 

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10 Responses to “Vegetarian Caramelized Onion & Chanterelle Mushroom Stuffing”

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  2. Stella posted on December 2, 2010 at 6:57 am

    I agree! It’s totally misleading when people use meat stocks in otherwise vegetarian dishes! I am not a vegetarian, but I make 90% more veg stock (with parm rinds!) than meat stock because we only eat meat a few times a month, so I have very much grown to appreciate how delicious a good veg stock is, and to keep vegetarian dishes vegetarian. :) Lovely post, the stuffing looks outstanding!

  3. Jenn AKA The Leftover Queen posted on December 3, 2010 at 3:18 pm

    Drool. That’s all I got.

  4. Amy posted on December 19, 2010 at 10:49 am

    Your stuffing sounds wonderful! The caramelized onions and chanterelles bring it to another level…I wish I had some of this :)!

  5. wqqkmooewh posted on April 24, 2011 at 3:47 pm

    Good message

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