INGREDIENTS1 loaf sourdough bread 6 tablespoons butter2 medium leeks, thinly sliced3 medium celery stalks, thinly sliced700g mixed mushrooms, thinly sliced¼ cup finely chopped sage2 tablespoons fresh thyme ½ teaspoon pepper1 ½ teaspoons salt¼ cup finely chopped parsley2 ½ cups chicken stock3 large eggsMETHODThe night before cooking, cut the sourdough into one inch cubes and set out on a rack overnight to dry out. Alternatively you can toast them for a few minutes in the oven until the bread is dried out (about five to 10 minutes).Preheat an oven to 180°C and prepare a baking dish with butter.In a large pan melt four tablespoons of butter and sauté the leeks and celery until they soften. Add in the mixed mushrooms and continue to cook until nearly all the liquid from the mushrooms has evaporated (20 to 25 minutes). Add in the sage, thyme and pepper and mix well.Transfer mushrooms to a large bowl and add in the dried bread cubes and parsley. Toss gently to combine. In a bowl combine the stock and eggs and mix well. Pour the mixture over the mushrooms and bread and mix gently. Transfer the mix into a prepared baking dish and top with two tablespoons of butter. Cover with a buttered tin foil lid and bake for 20 minutes at 180°C.After 20 minutes remove the tinfoil and bake for an additional 15 to 20 minutes or until the top of the bread has turned golden brown. Remove from the oven and top with more fresh thyme.Pair this mixed mushroom stuffing recipe with Le Lude Brut MCC. — Recipe courtesy Le Lude Brut MCC.