Soak 3 oz of dried porcini in cold water for 30 minutes. Strain and reserve the liquid.
In a large hot heavy pan put 2 tbls of extra virgin olive and 2 finely chopped medium sweet onions. Over medium heat caramelize the onions.
Add finely chopped:
1 carrot, washed but not peeled
2 celery stalks
1 bunch italian parsley, leaves only
1 lb of mushrooms, as exotic as you want
kosher salt and ground black pepper
Saute it all over medium heat until they are soft
Add 1 lb each of ground veal, pork or pork sausage, beef. If you don't use sausage, add a pinch of cloves and a tsp of cinnamon. I like to get whole pieces and grind it myself in my food process so I can assure the perfect tecture. Add additional salt and pepper and brown. When meat is thoroughly browned, add the chopped porcini. Add 1 lb of cooked spinach, or swiss chard finely chopped (reserve cooking water). Remove from the heat. You can use frozen spinach if you want.
Soak 5 slices of fresh white bread sans crust, cubed, in the spinach water, the porcini water or milk, and add to meat mixture off the heat. Add finely chopped porcini and remaining water.
Saute in olive oil in a separate pan, 2 cloves finely chopped garlic, 12 basil leaves, 2 tbls of rosemary leaves, 2 tsp of fresh thyme and 1 tsp of fresh sage leaves--all finely chopped. After one or two minutes, add the herbs to the meat mixture.
Add two slightly beaten XL eggs. Mix well. Then add 2 oz (or more) of bourban, sherry or port. (I prefer bourban), a quarter cup of pine nuts, a quarter pound or a little less of parmegiano reggiano cheese.
Options: Add also canned artichokes, olives, capers, or chopped sundried tomatoes, a few minutes before removing the mixture from the heat.
Stuff bird, veal breast, zucchini, bell peppers or whatever you want. Bake per instructions for the different container foods.
