Wild Mushroom Stuffing


Is there anything more delicious than wild mushrooms? They are the perfect way to jazz up your Christmas meal & give a rich, savoury flavour that even your most carnivorous of friends will be coming back for more!

Recipe serves 6.


  • 1 medium red onion, chopped
  • 300g wild mushrooms, roughly chopped
  • 1 punnet of chestnut mushrooms, chopped into small chunks
  • 2 tbsp fresh thyme
  • 1 tsp dried thyme
  • 300g stale sourdough, cut into small squares
  • 50g chopped hazelnuts
  • 2 tbsp olive oil
  • Salt & black pepper for seasoning
  • 1 tsp garlic paste
  • 1 tbsp sunflower spread
  • 1 tbsp porcini mushroom paste (can find in most large supermarkets)


  1. Preheat the oven to 200c and place sourdough chunks on a baking tray, bake for 10 minutes until brown & crispy. Remove from the oven & set aside. 
  2. In a large frying pan, add the olive oil, red onion, garlic and salt/pepper. Cook for several minutes on a medium heat until the onion has softened. Add the wild & chestnut mushrooms and sunflower spread. Cook for a further 6-8 minutes until softened & add the porcini paste & dried thyme. 
  3. Remove from the heat, add 3 tbsp water and sourdough chunks. 
  4. Please into a large baking dish and bake for 20 minutes until golden brown & crispy. Decorate with fresh thyme and serve. 


Did you know that mushrooms are fantastic for our immune systems! They contain polysaccharides called beta-glucans which help to stimulate our immune system, helping us to fight off nasty bugs during the winter months!

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