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  • 8 cups cubed bread (whole grain, rye or sourdough work well)
  • 1 cup olive oil
  • 2 cups diced shallots
  • 5 cloves garlic, chopped
  • 8 cups mixed wild mushrooms such as oyster, shiitake, cremini, chanterelle, etc.
  • Salt and pepper
  • 2 cups mushroom, vegetable or chicken stock
  • 1 cup toasted pine nuts
  • 1 cup chopped chives
  • 1 cup grated Parmesan


Serves: 6-8


Preheat oven to 350F. Scatter bread cubes on a rimmed baking sheet. Toast until golden brown, tossing once, about 15 minutes. Let cool completely.

Heat oil in a large skillet over medium heat. Add shallots and garlic, and saut until lightly golden brown. Add mushrooms and saut until lightly golden brown; season to taste with salt and pepper. Transfer cooked ingredients to a bowl and toss with stock, bread cubes, pine nuts, chives and Parmesan.

Transfer stuffing to a buttered, 3-quart, shallow baking dish. Bake until stuffing is hot and the top is golden brown, about 40 minutes.