1 pound mushrooms, rinsed, ends trimmed and sliced (I like a mix between white button and crimini)
1 tablespoon butter (I use Earth Balance vegan butter)
2 onions (3/4 lb total), chopped
2 tablespoons minced garlic
About 2 cups reduced-sodium organic vegetable broth
1 loaf (1 lb.) sourdough bread, cut into 1/2 in. cubes
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
1 1/2 tspns poultry seasoning
1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary
Salt and freshly ground black pepper
1. In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.
2. Pour 2 cups broth into bowl and add bread, artichoke hearts, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste.
3. Preheat oven to 325° to 350°.
Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes.
Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.
This incredible recipe is adapted from a Sunset Magazine recipe. One of their most requested recipes of all times.