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Categories:
chicken broth porcini mushrooms butter onions celery marjoram thyme shiitake mushrooms crimini mushrooms salt Bread fresh Italian parsley eggs
Viewed: 82 - Published at: 6 years agoIngredients
- 3 1/4 cups canned low-salt chicken broth
- 1 ounce dried porcini mushrooms, rinsed
- 6 tablespoons (3/4 stick) butter
- 2 cups chopped onions
- 1 cup chopped celery
- 2 1/2 teaspoons dried marjoram
- 1 teaspoon dried thyme
- 3/4 pound fresh shiitake mushrooms, stems discarded, caps coarsely chopped
- 3/4 pound crimini mushrooms, stems trimmed, caps coarsely chopped
- 1 1/2 teaspoons salt
- 8 cups 1/2-inch pieces crustless country-style white bread (about 1 pound)
- 1/2 cup finely chopped fresh Italian parsley
- 2 eggs, beaten to blend
Method
- Bring 2 cups chicken broth to boil in small saucepan.
- Add porcini mushrooms.
- Cover and remove from heat.
- Let stand 30 minutes to soften porcini mushrooms.
- Using slotted spoon, transfer porcini to work surface.
- Finely chop porcini.
- Reserve 1 1/2 cups mushroom soaking liquid for Gravy Base .
- Preheat oven to 400F.
- Butter 13x9x2-inch baking dish.
- Melt 6 tablespoons butter in heavy large pot over medium heat.
- Add porcini, chopped onions, celery, marjoram and thyme.
- Cover and cook 10 minutes, stirring occasionally.
- Add shiitake, crimini and 1 teaspoon salt.
- Cover and cook until mushrooms begin to release their liquid, stirring occasionally, about 5 minutes.
- Increase heat to medium-high.
- Uncover and cook until almost all liquid evaporates and mushrooms brown lightly, stirring frequently, about 8 minutes.
- Transfer mushroom mixture to large bowl.
- (Mushroom mixture can be prepared 1 day ahead.
- Cover and refrigerate.)
- Add bread, chopped fresh parsley, remaining 1 1/4 cups chicken broth and 1/2 teaspoon salt to mushroom mixture and stir to blend.
- Season with pepper.
- Mix in eggs.
- Transfer dressing to prepared dish.
- Cover with aluminum foil.
- Bake 20 minutes.
- Uncover and bake until light brown, about 20 minutes.
