Dear SOS: I’m looking for a gourmet-type mushroom stuffing recipe. Can you help?
Liberty Lake, Wash.
Chef Jennifer Naylor of Granita in Malibu shared this recipe with us. She uses a La Brea Bakery sourdough batard to make the bread cubes and recommends using fresh chanterelles or black trumpet mushrooms with the dried porcinis. You may substitute fresh shiitake and oyster mushrooms.