Atkins Wild Mushroom Stuffing

• 3 tablespoons unsalted butter
• 1/4 cup sliced shallots
• 9 garlic cloves, minced
• 2 pounds assorted mushrooms
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup Madeira wine
• 9 servings Atkins Cuisine Bread, torn into 1 1/2 in pieces
• 1/4 cup chopped fresh parsley
• 2 teaspoons fresh thyme
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 large egg

1. Heat oven to 350u0b0F. Butter an 11x7-inch baking dish.
2. Melt butter in a large skillet over medium-high heat. Add shallots and garlic; saute 2 minutes. Add mushrooms, salt and pepper; cook until mushrooms release moisture and the moisture evaporates, about 8 minutes.
3. Stir in Madeira; cook until liquid evaporates, about 6 minutes. Remove from heat. Place mushroom mixture in a large mixing bowl. Add bread, parsley and thyme; toss gently.
4. In a separate bowl, whisk together broth, cream and egg; pour over mushroom mixture and toss to coat. Transfer mixture to the prepared baking dish. Bake until golden and set, about 45 minutes.

unsalted butter, shallots, garlic, mushrooms, salt, black pepper, madeira wine, cuisine bread, parsley, thyme, chicken broth, heavy cream, egg

Taken from food52.com/recipes/32048-atkins-wild-mushroom-stuffing (may not work)