Wild Mushroom Dressing

• 1 ounce dried porcini mushrooms (combine with or substitute shiitake or chanterelle)
• 13 cup butter, melted plus
• 2 tablespoons butter
• 4 large garlic cloves, minced
• 8 cups cubed egg bread (challah, 1/2 inch)
• 8 ounces cremini mushrooms
• 12 cup reduced-sodium chicken broth
• 1 egg, beaten
• 3 tablespoons chopped fresh parsley or 3 teaspoons dried parsley
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary or 1 tablespoon thyme or 1 teaspoon dried thyme
• 14 teaspoon coarse salt
• 14 teaspoon pepper
• 1 teaspoon truffle oil (optional)

1. Place dried mushrooms in small bowl; cover with boiling water.
2. Let stand 30-60 minutes or until soft.
3. Drain, reserving mushroom liquid; strain through cheesecloth.
4. Coarsely chop mushrooms.
5. Meanwhile, heat oven to 350.
6. Spray 11x7 inch glass or ceramic backing dish with cooking spray.
7. Combine 1/3 cup of the butter and garlic in small bowl.
8. Place bread in large bowl; toss with garlic butter.
9. Arrange bread on large rimmed baking dish.
10. Bake 15-20 minutes or until lightly toasted, stirring occasionally; place in large bowl.
11. Cook crimini mushrooms in remaining 2 tbsp butter in large skillet over medium heat 3 to 5 minutes or until tender.
12. Add to bread, along with chopped porcini mushrooms.
13. Pour 1 cup of the reserved mushroom liquid and broth over bread.
14. Add egg; stir to combine.
15. Gently stir in parsley, rosemary, salt, and pepper.
16. Spoon into baking dish; cover with foil.
17. (Dressing can be made to this point 8 hours ahead.
18. Refrigerate).
19. Bake, covered, 30-40 minutes or until hot.
20. Drizzle with truffle oil.

porcini mushrooms, butter, butter, garlic, egg bread, mushrooms, chicken broth, egg, parsley, rosemary, salt, pepper, truffle oil

Taken from www.food.com/recipe/wild-mushroom-dressing-336575 (may not work)