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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 45 minutes; Cook: 50 minutes. Ingredients:
cooking spray |
1 ounce dried porcini mushrooms |
10 cup (1-inch cubes) whole-wheat bread (from 14-ounce loaf) |
1/2 cup hazelnuts |
1 1/2 cups boiling water |
3 tablespoons unsalted butter |
3 tablespoons olive oil |
8 medium shallots (1/2 pound), thinly sliced |
2 pounds mixed wild mushrooms, sliced 1/4-inch thick |
2 celery ribs, cut crosswise into 1/2-inch-thick slices |
3 tablespoons finely chopped fresh sage |
1 teaspoon salt, divided |
1/2 cup medium-dry sherry |
1/2 cup finely chopped flat-leaf parsley |
3 cups low-sodium chicken broth |
3 large eggs, lightly beaten |
1/2 teaspoon pepper |
Directions:
1. Preheat oven to 400° with racks in upper and lower thirds. Spray 3-quart baking dish with cooking spray.
2. Put dried porcinis in a heatproof bowl and pour boiling water over them. Let steep 30 minutes. Pour mushrooms with liquid through a paper towel-lined sieve into a bowl, pressing to extract liquid. Reserve 1 cup mushroom water. Transfer porcinis to a cutting board and chop.
3. Arrange bread in one layer in 2 large, shallow baking pans and toast, switching position of pans halfway through baking, until golden and dry (10-15 minutes). Cool; transfer to large bowl.
4. Toast hazelnuts on a baking pan in oven until fragrant (6-8 minutes). Transfer to a kitchen towel and rub off loose skins. Let cool and coarsely chop.
5. Meanwhile, cook shallots in butter and oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden (about 6 minutes). Add porcinis and wild mushrooms, celery, sage, and 1/2 teaspoon salt, and cook, stirring occasionally, until liquid from mushrooms has evaporated (20-30 minutes). Add sherry and deglaze skillet by boiling, stirring, and scraping up any brown bits, until sherry is reduced by half (about 2 minutes). Add vegetable mixture to bread in bowl. Add hazelnuts and parsley and toss.
6. Whisk together chicken broth and reserved mushroom water, eggs, remaining 1/2 teaspoon salt, and pepper; stir into bread mixture. Transfer to baking dish. Bake, loosely covered with a sheet of foil, in lower third of oven (30 minutes). Remove foil and bake until top is browned (about 20 minutes more).
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