Dried Gourmet Mix Mushroom and Leek Stuffing

This is a new Costco find just in time for Thanksgiving dinner. 

Leek and Wild Mushroom Stuffing

Ingredients:

• 3 1/2 oz. mushroom mix, soaked in water to rehydrate (save mushroom water)
• 1 cup (2 sticks) butter
• 1 lb. button mushrooms, sliced
• 1 1/2 c. chopped leeks (white and pale green parts only)
• 6 garlic cloves, chopped
• 2 c. dry white wine
• 1 T. chopped fresh thyme
• 1 1/2 8 oz French bread baguettes, halved lengthwise, cut crosswise into 1/2 " thick slices (let it dry out a little by cutting it up a day ahead of use and leaving it to get stale)

Directions:

 Once mushroom mix is softened, use slotted spoon, transfer mushrooms to a work surface and chop finely. Save mushroom water.

Melt butter in large pot over medium-high heat. Add mushroom mix and button mushrooms; saute 10 minutes. Add leeks and garlic; saute 5 minutes. Add wine and thyme. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (This can be made 1 day ahead and refrigerated).

If you stored it in the refrigerator, reheat mixture to lukewarm. Transfer mixture to a very large bowl. 

Mix bread into mushroom mixture. Season with salt and pepper.

To bake:

Preheat oven  to 350ºF. Generously butter 13x9x2" glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes.