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