Oyster And Shiitake Mushroom Stuffing

• 2 cups hot water
• 1 ounce dried porcini mushrooms
• 1 3/4 pounds bread, crust trimmed, cubed
• 6 tablespoons unsalted butter
• 3 leeks, chopped
• 1 cup shallots, chopped
• 1 1/4 pounds oyster mushrooms
• 1/2 pound Shiitake mushrooms
• 2 cups celery, chopped
• 1 cup dry hazelnuts, chopped
• 2 tablespoons fresh sage
• salt and pepper to taste
• 2 eggs, beaten
• 3/4 cup chicken stock

1. Combine hot water and porcini mushroomsrnin a bowl. Let stand until mushrooms are soft,rnabout 30 minutes. Drain, reserving liquid.rnChop porcini mushrooms. Set aside.
2. Preheat oven to 325u0b0F. Bake cubed bread onrnbaking sheets until brown, about 15 minutes.rnCool, then transfer to a large bowl.
3. Melt the butter over medium-high heat.rnAdd leeks, shallots, and oyster and Shiitakernmushrooms. Saute until golden brown, aboutrn15 minutes. Mix in the celery and porcini mushroomsrnand saute another 5 minutes. Transferrnmixture to the bowl with the bread cubes. Mixrnin the hazelnuts and sage. Season with salt andrnpepper and stir in the eggs and chicken stock.rnStuff into turkey.
4. Any stuffing that remains, spoon into a butteredrnbaking dish, covered with butteredrnfoil. Bake stuffing in dish alongside turkeyrnuntil heated through, about 30 minutes. Uncoverrnand bake until top is crisp, about 15rnminutes.

water, porcini mushrooms, bread, unsalted butter, leeks, shallots, oyster mushrooms, shiitake, celery, hazelnuts, fresh sage, salt, eggs, chicken stock

Taken from food52.com/recipes/11125-oyster-and-shiitake-mushroom-stuffing (may not work)