Name: Roasted Mushroom & Shallot Brioche Stuffing
Prep time: 20 min
Cook time: 40 min
Ingredients: ¼ cup extra virgin olive oil; 3 medium shallots, 275 grams, peeled and quartered; 1 ½ pounds mixed mushrooms, such as oyster, cremini and maitake, cleaned and trimmed; 2 garlic cloves, finely grated on a rasp grater; 2 tablespoons soy sauce; 1 tablespoon maple syrup; ¾ teaspoon kosher salt; ½ teaspoon ground cumin; ⅛ teaspoon ground allspice; 14 ounces thickly sliced brioche bread; 2 cups vegetable broth; ¼ cup chopped Italian parsley; ½ teaspoon dried thyme; freshly cracked black pepper; 3 tablespoons melted butter, plus more for buttering the pan

Roasted Mushroom & Shallot Brioche Stuffing

When you’re shopping for the mushrooms for this dish, look for a mix of wild and cultivated mushrooms. I like oyster, cremini, and maitake mushrooms. Using soy sauce in a Thanksgiving stuffing may not seem very traditional, but it accentuates the savory umami flavor in the mushrooms. Together with the garlic, maple and spices, this seasoning mixture and high-heat roast makes the mushrooms addictive. Baked up in the stuffing, with a drizzle of butter to help crisp up the top, this is one side dish that will have you coming back for seconds.

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Roasted Mushroom & Shallot Brioche Stuffing

Prep Time 20

Cook Time 40

5 from 3 votes

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Course Side Dish

Servings

Ingredients

¼ cup extra virgin olive oil
3 medium shallots, 275 grams, peeled and quartered
1 ½ pounds mixed mushrooms, such as oyster, cremini and maitake, cleaned and trimmed
2 garlic cloves, finely grated on a rasp grater
2 tablespoons soy sauce
1 tablespoon maple syrup
¾ teaspoon kosher salt
½ teaspoon ground cumin
⅛ teaspoon ground allspice
14 ounces thickly sliced brioche bread
2 cups vegetable broth
¼ cup chopped Italian parsley
½ teaspoon dried thyme
freshly cracked black pepper
3 tablespoons melted butter, plus more for buttering the pan

Instructions

Preheat your oven to 375 F.
Cut the brioche into cubes, or tear into pieces with your hands, and place the pieces on a sheet pan. Toast them in the oven until lightly browned. Remove and let cool. Increase the oven temperature to 425 F.
Line a large baking sheet with parchment paper and butter a 9-inch square baking dish, or different shape of roughly the equivalent size.
Place the shallots on the parchment lined baking sheet, drizzle with a little bit of your olive oil, sprinkle with a few pinches of salt and place in the oven. Roast for 10 minutes.
Meanwhile, in a large bowl, mix the grated garlic with the soy sauce, maple syrup, ¾ teaspoon salt, cumin and allspice, plus the remaining olive oil. Tear the mushrooms into bite-sized pieces. Toss the mushrooms in the bowl with the seasoning.
Remove the sheet pan from the oven, push the shallots to one side, and add the mushrooms to the pan. Return the pan to the oven and roast for 30-40 minutes. The mushrooms and shallots should brown and crisp up. Remove them from the oven to cool slightly, and turn the oven temperature down to 375 F.
Place the toasted brioche pieces in a large mixing bowl. Add the thyme, chopped parsley and plenty of freshly cracked black pepper, using your hands to gently mix. Cut the shallots up into smaller pieces, then add the mushrooms and shallots to the bowl. Pour the vegetable stock over the bread, use your hands again to gently mix, then transfer it to the baking dish. Drizzle the melted butter over the stuffing, then place the dish in your oven. Bake for 30 minutes, until golden brown on top. Serve warm.