I stole this recipe for Carrot Mushroom Stuffing from a cookbook called Better Homes and Gardens: Our Best Recipes. Fresh mushrooms, green onions, soy sauce and seasonings are added to herb-seasoned stuffing croutons. Shredded carrots are mixed in with a little water. Everything is mixed together and placed in a casserole dish and baked. Dry croutons puff up in the oven to make the stuffing with the cooked vegetables and softened carrots. Adding the carrots seemed odd to me at first, but it was a really good twist to classic stuffing.
“People have been cooking and eating for thousands of years, so if you are the very first to have thought of adding lime juice to scalloped potatoes try to understand there must be a reason for this.” – Fran Lebowitz, The Fran Lebowitz Reader (see more quotes in the Quotes tab)
Shred 6 medium peeled carrots and set aside.
Preheat oven to 325 F. In a large skillet, melt ¼ cup butter over medium heat. Add 6 cups sliced fresh mushrooms.
Cook about 5 minutes or just until tender, stirring occasionally. Add ¼ cup sliced green onions for the last 1 minute of cooking.
Remove from heat. Stir in 1 tbsp soy sauce, ½ tsp dried crushed rosemary and ¼ tsp pepper. In a very large bowl, combine mushroom mixture, 6 cups herb-seasoned stuffing croutons, and carrots.
Drizzle with enough of water (1 ¼ to 1 ½ cups) to moisten, tossing to combine.
Place stuffing in an ungreased 2 ½ quart casserole.
Bake covered, for 50 to 60 minutes or until heated through.
Carrot Mushroom Stuffing
Ingredients
- ¼ cup butter
- 6 cups sliced fresh shiitake and/or button mushrooms
- ¼ cup sliced green onions
- 1 tbsp soy sauce
- 1 ½ tsp snipped fresh rosemary or ½ tsp dried rosemary crushed
- ¼ tsp pepper
- 6 cups herb-seasoned stuffing croutons about 12 oz
- 3 cups coarsely shredded carrots 6 medium
- 1 ¼ to 1 ½ cups water
Instructions
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Preheat oven to 325 F. In a large skillet, melt the butter over medium heat. Add mushrooms. Cook about 5 minutes or just until tender, stirring occasionally. Add green onions for the last 1 minute of cooking. Remove from heat. Stir in soy sauce, rosemary and pepper.
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In a very large bowl, combine mushroom mixture, herb-seasoned stuffing croutons, and carrots. Drizzle with enough of the water to moisten, tossing to combine.
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Place stuffing in an ungreased 2 ½ quart casserole. Bake covered, for 50 to 60 minutes or until heated through.
Recipe Notes
Make ahead: Prepare as directed. Cover and chill up to 24 hours. Preheat oven to 325 F. Bake casserole, covered, for 60 to 70 minutes or until heated through.