Mushroom Stuffing

== Ingredients ==
* 3 (6-inch) pieces wakame
* 2 tbsp olive oil
* 1 medium onion, chopped
* 4 medium cloves garlic, minced
* 1 tsp Old Bay seasoning
* ½ tsp dried thyme
* ⅛ tsp cayenne
* 3 medium stalks celery, chopped
* 1 medium red bell pepper, chopped
* ½ cup chopped burdock (3 oz) (optional)
* 8 oz shiitake mushrooms, stemmed and chopped (2½ cups)
* ½ tsp ground cumin
* 3 tbsp mirin
* 1 recipe (3½ cups) crushed crouton stuffing base
* 6 scallions (white and light green parts), finely chopped
* 2 tbsp chopped fresh dill
* ½ cup vegetable broth, or as needed
== Directions ==
# In shallow bowl, combine wakame and hot water to cover.
# Let soak 15 minutes.
# Drain and chop coarsely (you should have about ½ cup).
# Meanwhile, in large skillet, heat 1 tablespoon oil over medium-high heat.
# Add onion and cook, stirring often, until softened, about 5 minutes.
# Stir in garlic, old bay, thyme and cayenne until blended.
# Add celery, bell pepper and burdock if using and cook, stirring occasionally, 5 minutes.
# Reduce heat to medium-low, stir in wakame and cook 4 minutes.
# Remove pan from heat.
# In another large skillet, heat remaining 1 tablespoon oil over medium-high heat until hot but not smoking.
# Add mushrooms and cumin; stir vigorously to keep mushrooms moving.
# Add mirin and cook, stirring, 2 minutes.
# Remove pan from heat.
# In large bowl, combine croutons, vegetable mixture, mushroom mixture, scallions and dill.
# Stir in enough broth so that stuffing is moist enough to hold together when pressed but not soggy.
# Season with salt and pepper to taste.
Category:Burdock Recipes
Category:Celery Recipes
Category:Dill Recipes
Category:Mirin Recipes
Category:Red bell pepper Recipes
Category:Shiitake mushroom Recipes
Category:Stuffing Recipes
Category:Vegetable stock and broth Recipes
Category:Vegetarian Recipes
Category:Wakame Recipes