This white wine stuffing is another nummy recipe test for Farm Sanctuary. My local grocery must have received an extra shipment of portabella mushrooms, because they're selling 6 oz. packs, usually $3.50 or so, for 99 cents. I love portabellas but don't often buy the big caps because of the price, so I'll be eating lots of mushrooms the next few days. Here the portabellas are brimming with stuffing and mushroom gravy.
Sometimes stuffing doesn't really stand out, but this is full of nice texture from celery, onions, and walnuts. With more mushrooms, of course. I used chardonnay, adding the wine to a hot pan of frying vegetables and bread cubes. Pouring wine into a hot cast iron pan is fun, with a sizzling burst and the smell of the alcohol burning off. I don't make stuffing very often at all, but this will probably become my standby. Cooking with wine (chardonnay even!) always makes me feel uncharacteristically sophisticated, so this was a fun recipe.