This non-mushroom lover’s ‘shroom and sausage stuffing is epic. It is an absolutely must make. It will please the entire crowd. The stuffing is jam-packed of earthy robust flavors but….you can skip the actual mushrooms and canned soup. You get all of the warmth found in the nutty, savory, sweetness and umami flavors mixed with the classic stuffing ingredients.
Umami
What is Umami? Umami is a savory meaty taste that usually enhances the other flavors in the dish.
It is the fifth basic taste – salty, sweet, sour, bitter and umami. It’s apparent when a meal is missing one because you will find yourself searching the pantry for chips or cookies to make up for the loss.
Against their usual reputation, mushrooms provide that umami taste, the secret star ingredient for that extra boost of flavor.
Mushrooms are Optional
I’m convinced non-mushroom lovers like the flavor, just not the texture. Admittedly, mushrooms can be rubbery, squeaky and…brown. We can all agree, they are not the most vibrant part of any meal, but the flavor is undeniable. Luckily, it is available to buy in a jar.
I used McCormick Umami. Another option is Trader Joe’s Mushroom & Company Seasoning. There are several other mushroom seasoning to choose from to get the same amazing flavor without the actual mushroom.
Although mushrooms are optional, the recipe still uses white mushrooms.
Cleaning Mushrooms
Mushrooms are a delicate fungus that absorbs liquid quickly which can make them even more rubbery. To clean mushrooms, take a partially damp towel and knock off the dirt from the mushroom. Do not run them under water or soak.
Maple Breakfast Sausage
This recipe calls for maple breakfast sausage. Maple, Umami (and mushrooms) are an unbeatable match. The sweetness of the maple sausage and the bold flavors of umami is an award winning combo.
I’m sure you can make it your own with mild or hot Italian sausage, but strongly encourage you to trust me on using maple breakfast sausage the first time you make this recipe (I’m confident this will end up in your holiday rotation).
When using sausage links, make sure to take the casing off first before breaking it up and browning.
The Non-Mushroom Lover's 'Shroom and Sausage Stuffing
Ingredients
- 16 oz Italian Bread - cut into cubes the night before. Stale and crusty.
- 12 oz Maple Breakfast Sausage
- 1 cup Onion - diced about 1/2 of an onion
- 1 cup Celery - diced
- 3 cloves Garlic - minced
- 3 TBSP Umami Seasoning see blog notes
- 2 ½ Chicken Stock
- 2 TBSP Butter plus a little more to butter the casserole dish
- 6 oz White Mushrooms - sliced
Instructions
- Preheat the oven to 400F and butter the 9x13 casserole dish.
- In a pan over medium heat, break up and brown the sausage. Remember to remove the casings.12 oz Maple Breakfast Sausage
- Add in the onion, celery and garlic. Cook until the onion and celery are soft, about 5 minutes.1 cup Onion - diced, 1 cup Celery - diced, 3 cloves Garlic - minced
- Remove from heat, stir in the Umami seasoning.3 TBSP Umami Seasoning
- Put the stale breadcrumbs into the prepared butter casserole dish, pour in the sausage mixture and stock. Stir until evenly distributed.16 oz Italian Bread - cut into cubes the night before. Stale and crusty., 2 ½ Chicken Stock
- Dot with small cubes of butter. Bake at 400F for 15 minutes.2 TBSP Butter
- Add in the mushrooms (if using) and bake for another 15 minutes. Total bake time is 30 minutes.6 oz White Mushrooms - sliced
