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Mushroom and Fennel Stuffing

This vegetarian stuffing recipe doesn't take up room on your stove, and can easily be vegan- just swap out the butter for your favorite vegan shortening, or substitute a high-quality olive oil.
Course Side Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 12
Author Meghan Gray

Ingredients

  • 1 lb portabella mushrooms
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fennel seed crushed
  • 1/4 teaspoon paprika
  • 1 teaspoon minced dried onions
  • 2 bulbs fennel
  • 2 onions
  • 1/2 stick of butter
  • 4 cloves garlic pressed
  • 1/4 cup Savingion Blanc sp

Instructions

  1. Chop the mushrooms and put them into the crock pot. Add the spices and stir well.
  2. Trim the stems and leaves off of the fennel bulbs and wash the bulbs. (I like to snip the fronds and put a few in the salad. Or you can toss the whole mess. Up to you.)
  3. Stand the fennel bulbs upright and cut them in half, then put the cut sides down so you can slice the fennel thinly.
  4. Thinly slice or finely chop the onions.
  5. In a large skillet over medium heat, melt the butter. Add the fennel, onions, and garlic and slowly cook in the butter until the vegetables are soft and beginning to brown just a little.
  6. Put the vegetable mixture over the mushrooms. Pour the wine over the contents of the crock pot. and turn the crock pot to the low setting.
  7. Cook on Low for 3-4 hours.

Recipe Notes

This goes very well with roasted or grilled butternut squash.