Sauté the onion and celery in a skillet over medium-high heat for 5 to 10 minutes. We used vegetable stock, but you can also use water, oil or vegan butter.
Add the bread cubes, onion, celery, herbs, KOS Lion’s Mane, salt and pepper to a large mixing bowl and mix until well combined. Add the vegetable stock and chopped red chard, and mix it again.
Transfer to a baking dish and bake for 25 to 30 minutes or until golden brown.
Remove from the oven and let cool slightly before serving.
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Ingredients
Directions
Sauté the onion and celery in a skillet over medium-high heat for 5 to 10 minutes. We used vegetable stock, but you can also use water, oil or vegan butter.
Add the bread cubes, onion, celery, herbs, KOS Lion’s Mane, salt and pepper to a large mixing bowl and mix until well combined. Add the vegetable stock and chopped red chard, and mix it again.
Transfer to a baking dish and bake for 25 to 30 minutes or until golden brown.
Remove from the oven and let cool slightly before serving.
