Here’s a great vegetarian option for Thanksgiving from Cooking Light. Serves 8
1/2 cup dried porcini mushrooms (about 1/2 ounce)
2 tablespoons olive oil, divided
2 1/2 cups finely chopped onion
1 1/2 cups uncooked farro
1 teaspoon kosher salt, divided
6 cups sliced shiitake mushroom caps
1 cup finely chopped celery
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1/4 cup celery leaves
- Combine 3 cups boiling water and dried porcini mushrooms in a bowl; cover and let stand 30 minutes. Drain through a sieve over a bowl, reserving the soaking liquid. Finely chop the mushrooms. Preheat oven to 350°.
- Heat 1 tablespoon oil in a large saucepan over medium-high heat; swirl to coat. Add onion; sauté 2 minutes, stirring frequently. Reduce heat to low; cook 30 minutes or until onion is tender and lightly browned, stirring occasionally. Add reserved porcini liquid, chopped porcini, farro, and 1/2 teaspoon salt; cover. Bring to a boil; reduce heat, and simmer 30 minutes or until farro is al dente and liquid is reduced to about 1/3 cup. Remove from heat.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; swirl to coat. Add shiitake mushrooms, celery, thyme, and sage; sprinkle with remaining 1/2 teaspoon salt and pepper. Sauté 6 minutes or until mushrooms are lightly browned, stirring occasionally. Add wine to skillet; cook 3 minutes or until liquid evaporates. Add shiitake mixture to farro mixture; stir to combine. Spoon stuffing into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; cover dish with foil. Bake at 350° for 30 minutes. Let stand for 5 minutes, and top with celery leaves.