Mushroom Stuffing

• 2 lbs artisan bread or 2 lbs peasant bread, loaf
• 2 lbs mixed mushrooms, chopped
• 2 shallots, diced
• 2 stalks celery, diced
• 1 onion, diced
• 34 cup butter
• 2 tablespoons sage, fresh, chopped
• 1 tablespoon thyme, fresh, chopped
• 1 -2 tablespoon olive oil
• 3 cups broth
• salt and pepper

1. Preheat oven to 350 degrees.
2. Remove the crust from the bread and cut into 1 inch cubes and toss with olive oil, salt and pepper and place on cookie sheet.
3. Bake in oven for 20 minutes until golden brown, tossing halfway through.
4. Saute onion and celery in 1/4 cup butter until soft, about 10 minutes, set aside.
5. Saute shallots in 1/2 cup butter until softened, about 5 minutes, then add chopped mushrooms and saute until sweating, about 10 minutes.
6. Toss with bread, herbs, and onion/celery saute, and broth until moistened, 1/2 cup of broth at a time (There may be broth left over).
7. Spread in pan and cover with foil then bake for 30 minutes, remove foil, and cook for another 25 minutes or until top is crunchy.

bread, mixed mushrooms, shallots, stalks celery, onion, butter, sage, thyme, olive oil, broth, salt

Taken from www.food.com/recipe/mushroom-stuffing-448628 (may not work)