Porcini Mushroom Stuffing

• 2 1/2 ounces dried porcini mushrooms packages
• 2 cups boiling water
• 2 tablespoons olive oil
• 1/2 pound crimini mushrooms sliced
• 1/2 cup shallots chopped
• 1/2 cup yellow onion chopped
• 4 garlic cloves chopped
• 5 cups ciabatta style bread, cubed
• 1 stick butter melted
• 1 tablespoon fresh sage minced
• 1 tablespoon fresh thyme minced
• 2 teaspoons fresh rosemary minced
• coarse kosher salt
• cracked black pepper
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 3 stalks celery minced

1. Place porcini in small bowl; pour 2 cups boiling water over. Let stand until soft, about 45 minutes. Drain and reserve soaking liquid. Chop porcini; set aside.
2. Heat large nonstick skillet over medium heat. Add olive oil. Add sliced crimini mushrooms. Saute until brown. Add porcini, shallots, celery and garlic. Reduce heat to medium-low; cover and stir occasionally, about 5 minutes.
3. Transfer mixture and any juices to large mixing bowl. Stir in bread cubes, butter, and fresh herbs into the mixture. Season with coarse salt and pepper. Mix in reserved porcini soaking liquid only until well coated, 1/4 cup at a time, not so it gets soggy. Cover and chill stuffing until ready to cook. The longer it marinated like this the better.
4. If chilled, bring stuffing to room temperature. Just before using, whisk egg to blend in small bowl and mix into stuffing. Mix in Parmesan cheese. Bake in a 350 F preheated oven until warmed fully, approximately 10 minutes.

porcini mushrooms, boiling water, olive oil, mushrooms, shallots, yellow onion, garlic, ciabatta style bread, butter, thyme, rosemary, coarse kosher salt, cracked black pepper, egg, parmesan cheese, stalks celery

Taken from www.yummly.com/recipe/Porcini-Mushroom-Stuffing-1670430 (may not work)