Mushroom Stuffing

Peel and finely chop the shallots, garlic and fresh mushrooms.
Pick the thyme leaves and tear the bread into small pieces.
Lightly toast the nuts in a frying pan without any oil, and roughly chop into small pieces.
Chop up the parsley.
Pour 300ml of boiling water over the dried porcini and leave on the side.
Heat oil in a large pan and add the shallot and garlic. Cook over a medium heat for 5 to 8 minutes.
Drain the soaked porcini over a bowl, keeping the liquid to one side. Add these and the rest of the mushrooms to the pan along with the bay and thyme leaves and cook until all the mushrooms are softened. If they release a lot of liquid, pour it onto the diced stale bread and carry on cooking.
When the mushrooms are tender and brown, put the mixture into a large bowl and leave to cool completely.
Preheat the oven to 190ºC/375ºF/gas 5.
Once the cooked mushroom mixture has cooled, add the chunks of bread, a good pinch of sea salt and black pepper, the pecans or hazelnuts and about half of the porcini’s reserved soaking liquid (make sure you pour it through a sieve first to stop any grit getting through) and 1 teaspoon of Supergreens. Combine well.
If the stuffing seems too dry, just add a little more of the reserved porcini liquid.
Add most of the parsley and stir it through then tip the stuffing into a lightly greased baking dish of approximately 20cm x 25cm and cover with foil.
Place in the oven and bake for 35 minutes, then remove the foil and cook for a further 10 minutes. Scatter over the rest of the chopped parsley before serving.