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Categories:
porcini mushrooms boiling water loaves red onions fresh button mushrooms celery parsley fresh rosemary tarragon salt
Viewed: 53 - Published at: 2 years agoIngredients
- 4 1/2 oz. dried porcini mushrooms or substitute 1 1/2 lb. fresh button mushrooms
- 3 c. boiling water
- 1 1/2 (1 lb.) loaves white sandwich bread, cut into 1/2-inch cubes
- 1 c. + 2 Tbsp. butter
- 3 large red onions, chopped
- 3/4 lb. fresh button mushrooms, sliced
- 3 c. chopped celery (8 stalks)
- 1 c. chopped fresh parsley
- 3 Tbsp. minced fresh rosemary or 2 tsp. dried
- 3 Tbsp. minced fresh tarragon or 2 tsp. dried
- salt and pepper
Method
- Place dried mushrooms in bowl.
- Add 3 cups boiling water. Soak 30 minutes.
- Drain; reserve liquid.
- Squeeze mushrooms to remove excess liquid.
- Cut out stems.
- Slice mushrooms.
- Preheat oven to 250°.
- Spread butter on cookie sheet.
- Bake for 40 minutes.
- Place in a large bowl.
