Ingredients
The following ingredients have 6 Servings
- 1/2 ounce dried porcini mushrooms ((15 grams))
- 2 cups boiling water ((475 ml))
- 6 cups Gluten-Free Buttermilk Skillet Cornbread (in 1/2-inch (1 cm) cubes. (1 pound/450 grams))
- 6 tablespoons olive oil, divided use ((90 ml))
- 3-4 cups sliced chanterelles (or other mushrooms - see headnote) ((1 pound/450 grams))
- 2 medium leeks, sliced
- 1 large shallot, peeled and diced
- 1 small fennel bulb, trimmed, halved lengthwise, and sliced thinly crosswise
- 2 celery ribs, trimmed and sliced on the diagonal
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon truffle salt or sea salt
- 1/2 cup dry white wine ((120 ml))
- 1/4 cup parsley, washed and chopped, plus extra for garnish
- 1 1/2 cups whole, cooked, peeled chestnuts, sliced ((7 ounces/200 grams))
