I post these every year, and I make them every year, I hope others will post their family favorites as well.
1 pound whole wheat bread, cubed
1 pound mushrooms, sliced
1 large onion, sliced
1 head celery, sliced
5 - 10 cloves garlic, minced
1 tablespoon dried sage
2 teaspoons dried thyme
1/2 cup white wine
veggie broth or broth made from chicken flavor veggie broth mix
salt if you need it
sautee all the veggies in white wine, I do it in batches, too much for
my biggest pan. Add herbs to the sauteeing veggies. Cook til veggies
are tender but not limp and mushies have let go of their juice.
Mix veggies with bread cubes. Add enough broth to make it all
quite moist but not soupy, you know, just right.
Bake covered about 30 minutes, uncover and bake 15 minutes more.
Serve with mushroom gravy.
This is good on anything.
Slice one pound mushrooms
slice one small onion
mince 2 cloves garlic
sautee all in about 1/3 cup white wine or broth
When veggies are soft, add about 2 - 3 tablespoons of flour, stir and
cook for a minute or two (Wondra brand is lump free)
add about 2 cups of one of the following: veggie broth, chicken flavor
veggie broth, or soy milk, they all work
Stir and heat til thickened.
If you want it darker, richer, add a bit of soy sauce or Bragg's Aminos.
Regards, Jan (jrg14@xxxxxxxxxxx)
EcoVillage Ithaca, looking for people to help
plan, and live in, the second neighborhood group.
for info: http://www.cfe.cornell.edu/ecovillage/