Mushrooms In Dressing: Should You Or Shouldn't You?

Mushrooms are a versatile ingredient that can be used in a variety of dishes, including salads, dressings, and stuffings. They can be cooked or used raw, and they add a rich umami flavour to any meal. Mushrooms are also healthy, affordable, and easy to find, making them a popular choice for home cooks. One popular way to use mushrooms is in stuffing or dressing recipes, where they add a savoury, earthy flavour that complements traditional herbs and bread. This can be made vegan by using vegetable stock and plant-based butter. Mushrooms can also be used in a fresh mushroom salad with a lemon Parmesan vinaigrette, where they are gently stirred into the dressing and served chilled or at room temperature.

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Mushroom dressing vs. stuffing

Mushroom dressing and mushroom stuffing are essentially the same thing with minor differences. Dressing is cooked outside the bird, usually in a casserole dish, whereas stuffing is cooked inside the bird. The main difference between the two is purely based on name and region, with Southerners calling the mixture dressing even if they stuff it inside a turkey, and everyone else calling the mixture stuffing even if they bake it on its own.

Mushroom dressing is a savoury dish that can be prepared by first toasting bread cubes in an oven until golden and crisp. Then, in a large skillet, melt butter with olive oil over medium heat. Add mushrooms, shallots, garlic, and rosemary and cook until the vegetables soften and brown. Add cognac and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer. In a separate bowl, whisk together cream, eggs, and pepper. Finally, combine the bread, mushroom mixture, and parsley, and bake in a buttered baking dish until the dressing sets and the top browns.

Mushroom stuffing is a popular side dish that can be prepared with various ingredients such as mushrooms, bread, onions, celery, and chicken broth. It is often baked inside a bird, such as a turkey, but can also be cooked separately in a baking dish. The type of bread used can vary, from cornbread to sourdough, and different types of mushrooms can be used, such as white, button, or cremini mushrooms. The addition of herbs like sage, thyme, and parsley can enhance the flavour of the stuffing. Eggs are typically used to bind the ingredients together, and chicken broth or vegetable stock adds moisture to the mixture.

Both mushroom dressing and mushroom stuffing are versatile dishes that can be customised to personal preferences and dietary restrictions. They can be made vegetarian or vegan by using vegetable stock instead of chicken broth and plant-based butter. Dried fruits, nuts, and meat such as bacon or sausage can also be added to the mixture for additional flavour and texture.

Savory mushroom dressing recipe

Mushrooms can be a great addition to a dressing recipe, adding a rich umami flavor. This savory mushroom dressing recipe is perfect as a Thanksgiving side dish or as an addition to your roast dinner throughout the year.

Ingredients

• Firm crusty-style bread, cut into 1-inch cubes
• Butter
• Olive oil
• Cremini mushrooms, stemmed and quartered
• Shiitake mushrooms, stemmed and quartered
• Shallots
• Garlic
• Rosemary
• Cognac (optional)
• Chicken broth or vegetable stock
• Salt and pepper
• Cream
• Eggs
• Parsley

Method

Preheat your oven to 350 degrees Fahrenheit. Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, which should take around 5 minutes. Set aside to cool.

Melt 2 tablespoons of butter with olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary. Cook, stirring occasionally, until the vegetables soften and brown, which should take around 25 minutes. If needed, add an extra tablespoon of butter to prevent sticking.

If you are including it, carefully add the Cognac, pulling the skillet from the heat if you are working with gas. Simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer.

In a large bowl, whisk together the cream, eggs, and pepper. Add the bread, mushroom mixture, and parsley. Toss until the bread is moistened.

Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, for about 1 hour, or until the dressing sets and the top browns. Let the dressing sit for 15 minutes before serving.

Variations

This recipe can be adapted for vegetarians by using vegetable stock instead of chicken broth. For vegans, use vegetable stock and plant-based butter. You can also add dried fruits and nuts, such as dried apricots, raisins, walnuts, or pecans, for a crunchy texture.

For an extra savory flavor, try using a loaf of rosemary-roasted garlic bread or a baguette from a French bakery. You can also add Parmesan cheese, which adds a salty note to the dish.

Vegan mushroom dressing

Mushrooms can be used in dressings, and there are many recipes available online. Here is a vegan mushroom dressing recipe with detailed steps for you to try:

Ingredients

• 2 pounds of mixed fresh wild mushrooms (chanterelle, oyster, trumpet, and hen-of-the-woods)
• Bread pieces (preferably crusty sourdough)
• 2-3 tablespoons of plant-based butter
• 1-2 tablespoons of olive oil
• 1-2 celery ribs
• 1 onion
• Thyme
• Rosemary
• Parsley
• Sherry
• Salt
• Pepper
• Vegetable stock
• Eggs

Method

• Cut the mushrooms into 1/4-inch-thick slices and discard the tough stems.
• Spread the bread pieces in a single layer on a rimmed baking sheet and let them dry out uncovered at room temperature for 8 hours or overnight.
• Preheat the oven to 375°F.
• Heat butter and olive oil in a deep skillet over medium heat until sizzling.
• Add the celery and onion, cooking until softened.
• Add thyme and rosemary, cooking until fragrant. Transfer this mixture to a large bowl.
• In the same skillet, add the mushrooms and cook until browned. You can also add shallots, garlic, and more rosemary for extra flavour.
• Remove the skillet from the heat and add sherry, scraping up any browned bits from the bottom.
• Return the skillet to the heat and add parsley, salt, pepper, and butter, stirring until melted.
• Combine the mushroom mixture with the celery mixture and add the dried bread. Toss well.
• In a separate bowl, whisk together the vegetable stock and eggs until blended.
• Slowly pour the stock mixture into the bread mixture, stirring continuously until most of the stock is absorbed.
• Grease a baking dish with plant-based butter.
• Spoon the bread mixture into the dish and cover tightly with aluminum foil.
• Bake in the preheated oven for about 30 minutes, then uncover and bake for an additional 15-20 minutes until lightly browned.
• Let the dressing stand for 10 minutes before serving.

You can also make a creamy vegan mushroom salad dressing with cashews, oat milk, white wine vinegar, lemon juice, miso, dijon mustard, and garlic. Simply soak the cashews, blend all the ingredients, and serve it over a bed of spinach and mushrooms.

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Different types of mushrooms for dressing

Mushrooms are a versatile ingredient, prized for their meaty texture and umami flavour. They can be used in a variety of dishes, including mushroom dressing. Here are some of the different types of mushrooms that can be used for making a delicious mushroom dressing:

Shiitake Mushrooms

Shiitake mushrooms are one of the most commonly used mushrooms for cooking. They are identified by their umbrella-shaped brown caps, which curl slightly under. Shiitake mushrooms have a light, woody aroma when fresh and a more intense flavour when dried. They are commonly used in Japanese dishes, such as Yaki Shiitake Ponzu-zoe (Grilled Shiitake with Ponzu Dressing). For mushroom dressing, they can be cooked with other ingredients like shallots, garlic, and rosemary until softened and browned.

Cremini Mushrooms

Cremini mushrooms, also known as common button mushrooms, are another popular variety for cooking. They are the same species as portobello and shiitake mushrooms but are harvested at an earlier stage, giving them a smaller size and a more delicate flavour. Cremini mushrooms are often used in recipes that call for basic buttons, such as mushroom dressing.

Porcini Mushrooms

Porcini mushrooms are exotic cultivated mushrooms that have a rich, earthy flavour. They are commonly used in Italian cuisine and are perfect for adding depth to mushroom dressing. Porcini mushrooms need to be soaked and softened before being added to the dressing mixture.

Oyster Mushrooms

Oyster mushrooms are known for their meaty texture and unique appearance, resembling oysters or fans. They are commonly used in vegetarian dishes and can be added to mushroom dressing for a hearty and savoury flavour. Oyster mushrooms can be sautéed or folded into tacos for a delicious umami boost.

Chanterelle Mushrooms

Chanterelle mushrooms are golden-hued and fleshy, with a distinctive trumpet-like shape and a depression in the centre of their caps. They are known for their apricot-like scent and are commonly used in European cuisines, including French and Austrian. Chanterelle mushrooms are typically foraged in the wild as they are difficult to cultivate. They can add a unique, fruity note to mushroom dressing.

These are just a few examples of the different types of mushrooms that can be used for making mushroom dressing. Experimenting with various mushrooms and combining them in dressing recipes can create delicious and unique flavour profiles.

Salads with mushroom dressing

Mushrooms can be used in salad dressings, as well as stuffings and savoury dishes. They can be cooked or raw, depending on your preference. Here are some ideas for salads with mushroom dressings:

Fresh Mushroom Salad with Lemon Parmesan Vinaigrette

This salad features raw mushrooms coated in a bright and tangy lemon vinaigrette, with parmesan cheese and fresh parsley. It is simple to make and can be served at room temperature or chilled. The mushrooms are cleaned and trimmed, then combined with lemon juice, olive oil, parmesan, parsley, garlic, salt and pepper. It is best to use this salad within a couple of days, as the mushrooms will start to break down after that.

Raw Mushroom Salad with Balsamic Vinegar

This is a vegan, gluten-free salad with fresh mushrooms, parsley, and bell peppers in an orange and balsamic vinegar dressing. It is light, refreshing, and flavourful. The mushrooms are cleaned, trimmed, and cut into quarters. The dressing is made with balsamic vinegar, orange juice, and extra virgin olive oil. This salad is best consumed on the same day as it is made.

Warm Mushroom Salad with Sesame Dressing

This salad features an assortment of wild mushrooms, simply cooked in a frying pan with a pinch of salt until brown. The mushrooms are then tossed with a classic Japanese sesame dressing and fresh mizuna or other leafy vegetables. The sesame dressing is made by toasting and grinding sesame seeds, then combining them with rice vinegar, mirin, sugar, and soy sauce. This salad is served warm and can be accompanied by steamed rice, teriyaki salmon, or tofu, and miso soup.

Savory Mushroom Dressing

This is a baked dish, combining bread, mushrooms, shallots, garlic, rosemary, and parsley. The bread is toasted in the oven until golden, then combined with the cooked mushroom mixture and baked until set and browned. This dressing can be served as a side dish.

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