Reviewed: Nov. 26, 2011

Here's how to avoid using canned mushroom soup: - sauté the 1/2 cup of mushrooms in 3 tbsp olive oil - Stir in 3 tbsp flour to create a roux - Add milk a little at time until it becomes the consistency of condensed soup It's best to use the vegetable broth from box or condensed cubes. Cans contain BPA which may be linked to several harmful health conditions.

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Reviewer:

neufuture

Reviewed: Oct. 10, 2011

I'm a vegetarian and I am spending this Thanksgiving with a friend who's vegan. I made this recipe and I swapped out the cream of mushroom soup for organic coconut milk. I also added some fresh garlic and red onions. It was fantastic! Thanks for posting this recipe - I'll be making it again for sure.

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Reviewer:

Willow

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Aug. 27, 2011

I love this stuffing. It was very flavorful. I used a plain cornbread for this. I didn't use the mushrooms, but I used everything else and I really liked the pecans and rice. I wouldn't leave anything out except maybe the mushrooms. Easy to make.

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Reviewer:

ilovemypuppy

Reviewed: Apr. 5, 2011

What a refreshingly awesome change up for stuffing. I made it for thanksgiving this year and got a few mixed reviews. The vegetarians seemed to love it and the carnivore seemed indifferent. I used all the optional ingredients and found I had to cook it quite a bit longer which was fine. I really liked the flavor and texture and will make it again.

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Reviewer:

Tuesday

Cooking Level: Intermediate

Home Town: Lake Leelanau, Michigan, USA

Living In: San Francisco, California, USA

Reviewed: Dec. 26, 2010

this was very good! everyone loved it! thank your for the recipe, i added everything it said too, i think next time i will experiment a little more with it, and i might leave out the nuts... but omg it was delicous! thanks agian!!!

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Reviewer:

freakishej

Cooking Level: Expert

Home Town: Waterbury, Connecticut, USA

Living In: Duncan, British Columbia, Canada

Reviewed: Dec. 24, 2010

I love this stuffing! I brought it to thanksgiving this year and no one had any idea it was vegetarian. I kept getting compliments about my "amazing dressing" I added the optional cranberries (1/2 c), pecans, apples, mushrooms and I also added celery and onions. FANTASTIC!!

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Reviewer:

mrsvioletsmith

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Dec. 22, 2010

This recipe was delicious!! I used everything except the pecans, and instead of poultry seasoning I used onion and garlic powder. Everyone loved it, thank you!

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Reviewer:

eleader

Reviewed: Dec. 20, 2010

OMG, so good. I used a loaf of really crusty whole wheat bread torn up into tiny pieces (this took quite a while). I added chopped pecans and apples, both of which added a nice flavor and texture. Left out the poultry seasoning cause I didn't have it, and instead added a mushroom bouillon. Seriously yummy.

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Reviewer:

Biancadonk

Reviewed: Nov. 29, 2010

This was a hit at our Thanksgiving! I sauteed onions/carrots/celery/mushrooms and added to rest of ingredients. For the optional ingredients, I included apples and cranberries, as well as thyme, marjoram, tarragon and sage. This will be a staple, and not just for Thanksgiving!

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Reviewer:

CourtneyB

Reviewed: Nov. 28, 2010

This turned out pretty good. I left out the cranberries, apples, and nuts. My family just doesn't go for those things in stuffing, and it was okay, but didn't knock my socks off. I think i'll try it again just for me with the extras, and see how it comes out, but I would make it again.

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