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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
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Rich, earthy, goes great with mashed potatoes and roasted turkey. A great addition to any holiday meal. I found this in a cooking club of America magazine. Check out my holiday menu to see some great pairings. Ingredients:
1 ounce dried porcini mushrooms (combine with or substitute shiitake or chanterelle) |
1/3 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 |
1/2 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 |
1/4 teaspoon coarse salt |
1/4 teaspoon pepper |
1 teaspoon truffle oil (optional) |
Directions:
1. 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.
2. 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.
3. Bake 15-20 minutes or until lightly toasted, stirring occasionally; place in large bowl.
4. 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).
5. Bake, covered, 30-40 minutes or until hot. Drizzle with truffle oil.
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