Wild Mushroom Stuffing(12 Servings)

• 4 1/2 oz. dried porcini mushrooms or substitute 1 1/2 lb. fresh button mushrooms
• 3 c. boiling water
• 1 1/2 (1 lb.) loaves white sandwich bread, cut into 1/2-inch cubes
• 1 c. + 2 Tbsp. butter
• 3 large red onions, chopped
• 3/4 lb. fresh button mushrooms, sliced
• 3 c. chopped celery (8 stalks)
• 1 c. chopped fresh parsley
• 3 Tbsp. minced fresh rosemary or 2 tsp. dried
• 3 Tbsp. minced fresh tarragon or 2 tsp. dried
• salt and pepper

1. Place dried mushrooms in bowl.
2. Add 3 cups boiling water. Soak 30 minutes.
3. Drain; reserve liquid.
4. Squeeze mushrooms to remove excess liquid.
5. Cut out stems.
6. Slice mushrooms.
7. Preheat oven to 250u0b0.
8. Spread butter on cookie sheet.
9. Bake for 40 minutes.
10. Place in a large bowl.

porcini mushrooms, boiling water, loaves, red onions, fresh button mushrooms, celery, parsley, fresh rosemary, tarragon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=936480 (may not work)