Focaccia Stuffing with Leeks and Wild Mushrooms
Jessica's Gluten Dairy Free Kitchen
Jessica's Gluten Dairy Free Kitchen
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Ingredients

  • 4 tablespoons olive oil
  • 2 large leeks
  • 1 medium onion
  • 3 celery stalks
  • 2 teaspoons kosher salt
  • 1 teaspoon crushed black pepper
  • 1 1/2 lb wild mushrooms
  • 1 tablespoon fresh garlic
  • 1/2 bunch
  • 4 leaves
  • 1 package
  • 1 inch cubes
  • 2 teaspoons fresh thyme
  • 3 cups vegetable stock
  • 5 minutes

Instructions

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