Once in a while we find an “ah ha” recipe. We know historically that the Mafalda has paired with mushrooms,
but this recipe is whoa! good. Shitakes and cremini mushrooms are the stars of this stuffing with onion and
leeks and of course a good herb focaccia. There is enough flavor to make this stuffing a meal in itself. If you
are unable to find Shitakes and leeks, use button mushrooms and only onion. This stuffing will pair with your
Thanksgiving turkey or any main course. Grab your Mafalda, a plate of stuffing and enjoy!

4 tablespoons olive oil
2 large leeks, white only, cut into 1 1/2 in to 2 in section, then sliced into matchsticks
1 medium onion, diced
4 celery stalks, sliced thinly
2 teaspoons salt
1 teaspoon black pepper
1 1/2 pound mushrooms (we used shitake and cremini but you can any big flavored mushroom available)
Stemmed and sliced
1 tablespoon fresh garlic, minced
About 4 cups of focaccia (we used garlic and herb bread if no focaccia is available) cut into 1 inch cubes.
1 1/2 cup chicken stock

Preheat oven to 375 degrees F. Grease a 13 x 9 inch oven safe baking dish with olive oil.

Over medium high heat, add olive oil to a large sauté pan. Add leek, onion, celery, salt and pepper. Stir tocombine well and cook until onions are soft and just beginning to brown, about 5 minutes. Add Mushrooms and sauté 5 minutes more. Add garlic, stir to combine, and cook until garlic is aromatic, about 2-3 minutes.

Turn off heat and add focaccia into the mixture, toss gently until well combined. Transfer to greased baking dish and slowly add chicken stock evenly throughout. Gently stir being careful not to mush or break apart the bread.

Bake the stuffing, uncovered, for 25 -35 minutes. Let rest 10 minutes while pouring your Mafalda and enjoy!