Heat a large frying pan or sauté pan over medium heat and melt the butter. Add the leeks and cook for 3-4 minutes, or until lightly browned.
Add the wild mushrooms, garlic, thyme, and rosemary, and cook for 7-8 minutes, or until all the water has evaporated and the mushrooms are beginning to brown.
Stir in the white wine, salt, and pepper, and cook for an additional 2-3 minutes, or until the liquid has reduced by half. Remove from heat and set aside to cool.
In a large baking dish, mix together the Parmesan cheese, water, Knorr Professional Vegetable Liquid Concentrate Base, cubed bread, beaten eggs, and cooled mushroom mixture. Cover and refrigerate for at least 1 hour to allow the bread to soak up the liquid.
Preheat the oven to 375°F (190°C). Bake the stuffing for 25-30 minutes, or until the top is golden brown. Garnish with fresh parsley and serve.
