Vegan Herbed Cremini, Porcini, Oyster Mushroom Dressing With Black Mission Figs + Roasted Hazelnuts
Since I was a young baby bat (I am not giving away my age......I am immortal, dahling x), I have always been fond of dressing. My father always went all out on the most amazing stuffing and would shoo us all out of the kitchen. As stubborn as I was, I would still find a way to peek and watch the process of the magic he was creating. Stuffing any day was great, but dressing during the holidays was the greatest. Now, with my own dark brood and festivities that follow, I find myself making a version that not only brings up the fond memories of a little Nnaus hiding in the shadows to while my dad created a favorite of mine.....but making a new version that is vegan and has our youngest baby bat, Ikenna Draven, peaking from the shadows to see me making a magickal dressing of my own and his favorite: Herbed Cremini, Porcini, Oyster Mushroom Dressing with Black Mission Figs + Roasted Hazelnuts.
The smell of fresh, fragrant herbs and spices wafting through the kitchen and Manor is one of the most calming and welcomed smells that one can think of. Sage, thyme, marjoram, tarragon, rosemary, parsley - utter bliss. While one just sees these herbs as flavor enhancements (and they are, indeed), we Kitchen Witches and Magickal Creatures know that these are much more than that....so, let me enlighten you:
Rosemary | success and love
Marjoram | wisdom, insight, peace, protection, success and travel
Sage | wisdom and peace
Parsley | wisdom and travel
Thyme | wisdom
Tarragon | confidence, passion, strength, love, courage, protection, calming and peace
Pepper | commanding, sensuality, passion, spell breaking and protection
Now, most dressings use white or wheat bread - it is the standard but the norm is meant to be broken, no? And when it comes to me: everything is black. In this case, I used my freshly baked Vegan Black Sesame Bread for this delicious creation. It served for the perfect background for the vegetables, sweet black mission figs, mushrooms and lovely golden hazelnuts to take center stage.
This hearty, vegan stuffing of darkness is addictive and a pleaser. "This beats anything out of a box...", stated by my beloved who could not get enough. I have no doubt that you will feel the same way he does. x
-So, my darlings.....Let The Kitchen Conjuring Commence-
For The Stuffing
1 large loaf of day old bread (I used my Black Sesame Bread but any hearty loaf will do)
6 celery stalks, trimmed and diced
1 leek stalk, trimmed (white and light green part only) and diced
1-2 large shallots, diced
3 eggs (3 tbsps. ground flaxseed + 9 tbsps. warm water)
2 cups vegetable stock or broth + 1 additional cup if needed
2-3 tbsps. fresh sage, roughly chopped
2-3 tbsps. fresh rosemary, roughly chopped
2-3 tbsps. fresh thyme, roughly chopped
2-3 tbsps. fresh marjoram, roughly chopped
2-3 tbsps. fresh tarragon, roughly chopped
1/4 cup fresh flat leaf parsley, roughly chopped
1/2 lb. porcini mushrooms, roughly sliced
1/2 lb. cremini mushrooms, roughly sliced
1/2 lb. oyster mushrooms, roughly sliced
1/2 cup hazelnuts, roasted
1 cup black mission figs, halved
1/4 tsp. Himalayan sea salt
2 tablespoons vegan butter (I used Earth's Balance)
1 tablespoons EVOO
4 cloves garlic, minced
1 teaspoon sea salt (divided)
- Preheat the oven to 425 degrees F.
- In a small bowl, make your vegan eggs by mixing the flaxseed and water. Mix thoroughly and set aside to thicken for 10 minutes.
- Place a deep skillet or saucepan on the stove and place over medium heat; add the vegan butter and olive oil.
- Once butter has melted, add: leeks, shallots, celery and cook until translucent for about 5 minutes.
- Next, add: the garlic, mushrooms, sage, rosemary, thyme, 1/2 teaspoon salt and hearty pinch of pepper; cook for another 3 minutes. Remove from heat and set aside.
- While vegetable mixture is cooking, chop or tear the bread into approximately 1/2-inch squares and place into a large, deep bowl. Pour the vegetable mixture, tarragon, parsley, marjoram, roasted hazelnuts, sliced black mission figs, flaxseed eggs and 2 cups of vegetable broth/stock; fold all ingredients together until well combined, adding more broth/stock as needed. Remember, you do not want soggy bread, so slowly add remaining stock if it is still a bit dry. Add remaining salt and a bit more pepper if desired.
- In your liberally buttered 9x9 in. baking pan, carefully pour the dressing mixture in, spreading evenly and making sure to press gently into the pan. Top with more roasted hazelnuts if desired.
- Cover the pan with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for another 15 minutes uncovered until crispy on top.
- Carefully remove from the oven and let cool 5 minutes; top with some additional minced thyme and serve. Enjoy x