This post may contain affiliate links. Please read our disclosure policy.
Wild Mushroom Dressing has hearty cubes of bread tossed with a variety of wild mushrooms, shallots, garlic, and herbs. It bakes up crisp and crunchy on top and soft and tender on the bottom with flecks of earthy mushrooms throughout.
A Delicious Mushroom and Bread Dressing
Hearty, dense bread is cut into large chunks, then set out to dry overnight. The following day, combine the bread with a variety of chopped mushrooms that have been sauteed with shallots and garlic, plus a variety of seasonings.
Place the bread and mushrooms in a buttered baking dish, then pour in a egg custard that is flavored with Parmesan cheese. This custard sinks to the bottom and soaks in – almost like savory bread pudding.
But this Wild Mushroom Dressing bakes up soft on the bottom, and super crunchy and golden on top – and every bite is loaded with earthy mushroom flavor.
All the credit for this delicious Wild Mushroom Dressing recipe goes to Greg Jordan, chef and proprietor of The Quarry restaurant in Hingham, Massachusetts.
Chef Jordan shared the recipe with Edible Southeastern Massachusetts here – and we simply scaled it down to a more manageable portion for home cooks.
Why you’ll love Wild Mushroom Dressing
- The flavors of the toasted and buttery bread and the earthy mushrooms are delectable.
- This dressing has a variety of textures – crispy and crunchy on top, bits of roasted mushrooms throughout, and soft eggy bread underneath.
- This recipe can easily be doubled to feed a larger crowd or cut the quantities in half for a smaller amount.
Key Ingredients & Substitutions
- Wild Mushrooms – Choose any variety of wild mushrooms available at your local supermarket. Our market had a great selection including: Shiitake, Oyster, King Oyster, Hen of the Woods, Chicken of the Woods, Bunapi, Maitake, Bunapi Champignon, Porcini (baby Bella), Morel, and button. We also bought some dry Shiitake and Porcini mushrooms which we ground up to a powder using a spice grinder – this step is optional but adds great flavor.
- Shallots – A sweet yellow onion can be used instead, but we followed the original recipe ingredients and liked the mild oniony flavor of the shallots.
- Garlic – Fresh garlic will give this dish the best flavor.
- Spices and Herbs – Fresh sage, dry thyme, sea or kosher salt, and black pepper.
- Extra Virgin Olive Oil and Unsalted Butter – Although the original recipe only called for olive oil, we always like to mix butter and olive oil for the best flavor.
- Bread – Choose a dense bread such as brioche, sourdough, hearty country loaf, etc. Ideally, you want to buy an unsliced loaf so you can cut the bread into large cubes.
- Eggs – You add both whole eggs and egg yolks to the custard
- Heavy Cream
- Whole Milk
- Parmesan Cheese
- Please be sure to buy your mushrooms from a reputable supermarket. Some truly wild mushrooms are not safe to eat so unless you are an experienced forager, only buy your wild mushrooms from the supermarket.
- Any combination of mushrooms will work. If you are limited in your area and only have access to Cremini and button, use them but try to find the dry mushrooms to grind and add flavor.
- If you do not have access to fresh mushrooms and can only buy dried mushrooms, make sure you rehydrate them in boiling water before cutting and sauteing. To get the weight right, squeeze the rehydrated mushrooms a bit first before weighing.
Special Tools Needed
- Cutting Board and Sharp Knife
- Various Measuring Cups and Spoons
- Sheet Tray or Large Platter – To lay out the bread cubes to dry for a day or two.
- Large Sauté Pan
- Wooden Spoon
- 9x13x3-inch Deep Casserole/Baking Dish
- Parchment Paper Sheet
- Aluminum Foil
- Cheese Grater
- Large Mixing Bowl
How do I make Wild Mushroom Dressing?
- Cut the crusts from the loaves of bread, then cut bread into 1 to 2-inch cubes. Place the cubes on sheet tray and let sit uncovered at room temperature for a day or two to dry.
- Cook fresh mushrooms in a dry sauté pan. (It’s best to do this in batches so they don’t steam as they cook.) Add butter, olive oil, shallots, and garlic.
- Grind the dry mushrooms into a powder using a spice/coffee grinder. Stir into the mushroom mixture along with the seasonings.
- Mix custard by combining eggs, egg yolks, heavy cream, whole milk, and Parmesan cheese.
- Butter a 9x13x3-inch deep casserole/baking dish.
- Pour stale bread cubes in the dish along with cooked mushroom mixture. Toss to intersperse the mushrooms throughout the bread cubes.
- Pour custard over the bread, then push the bread down to soak up the custard. (Not all of it will get wet.) Let sit for 30 minutes.
- Cut the last two tablespoons of butter into a bunch of small pieces and dot the top of the bread cubes.
- Cover with parchment and foil and bake at 375 degrees F for 45 minutes. Uncover and bake for another 15 minutes. Turn heat to 425 degrees F and bake for another 15 minutes.
- Serve immediately.
Frequently Asked Questions
- Can I make Wild Mushroom Dressing ahead of time? This dressing is terrific right out of the oven so, if possible, try to bake and serve. You can do much of the prep ahead of time including – cubing the bread, cooking the mushrooms, garlic, and shallots, and mixing the custard. Then about 90 minutes before serving, combine and follow the steps in the recipe to bake.
- How do I store leftovers? Cover with plastic wrap and refrigerate for up to three days.
- How do I reheat leftovers? Reheat portions in the microwave – note that the dressing won’t be as crispy. Or place a full pan of dressing covered in parchment and foil and reheat through in a warm oven.
- Can I freeze? Yes, this dressing freezes well. Thaw before reheating.
- What is a wild mushroom? It is any variety of mushrooms that are not grown commercially. Note that although this recipe is called “Wild Mushroom Dressing” you can certainly use any kind of edible mushroom when making this dish.
You might like these other Stuffing & Dressing Recipes:
Click here for more delicious Thanksgiving Recipes!
2 one-pound loaves crusty dense bread such as brioche, sourdough, country loaf, etc.
3 pounds wild mushrooms (see ingredients and substitution section above), (2 1/2 pounds after trimming tough stems)
3 tablespoons extra virgin olive oil
4 tablespoons butter, divided, plus more to butter the baking dish
3/4 cup shallots, diced small
2 tablespoons fresh garlic, minced
1/2 ounce dry mushroom ground to a powder using a spice/coffee grinder (suggest using dry Shiitake or Porcini mushrooms)
3 tablespoons chopped fresh sage (about 4–5 large leaves)
1 teaspoon dry thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
5 whole eggs
3 egg yolks
2 cups heavy cream
2 cups whole milk
1/2 cup freshly grated Parmesan cheese
- Trim all the crust from both loaves and cut the bread into cubes about 1-2 inches square. With two pounds of bread, you should have about 1 ¼ pounds left after trimming (which will be about 10 cups) Lay the cubes out on a sheet tray and let sit at room temperature for a day or two to get hard.
- Cooking the mushrooms can be done after the bread has sat for a few days or they can be cooked ahead and refrigerated to save time later.
- Trim and slice all the mushrooms, discarding the tough stems from the Shiitake and Oyster. After trimming, you should have about 2 ½ pounds.
- In a very large skillet, heat to high heat and once hot, start cooking the mushrooms in batches in single layers without using any fat or seasonings. Cook for ten minutes, stirring occasionally and remove to a bowl. Repeat with the remaining batches.
- After the last batch is cooked, add the other cooked batches back into the pan and lower the heat to medium high.
- Move the cooked mushrooms to the outer edges leaving a hole in the center. Add all the olive oil, two tablespoons of butter, shallots and garlic and stir and cook for three minutes, then move the mushrooms in from the edges and stir to combine. Remove from heat.
- Off heat, stir in the mushroom powder, fresh chopped sage, dry thyme, salt, and pepper and set the pan aside.
- Preheat oven to 325 degrees F.
- Butter a 9x13x3-inch casserole dish and add in the stale bread cubes.
- Pour the mushroom mixture over the bread and use a spoon to distribute evenly.
- In a large bowl, whisk eggs, egg yolks, heavy cream, whole milk, and grated Parmesan cheese.
- Pour this mixture over the bread and mushrooms then press the bread down into the custard. Make sure the top layer of bread is submerged and let this sit for 30 minutes.
- Cut the remaining two tablespoons of butter into pieces and dot the top of the dressing.
- Cover with parchment and foil and bake for 45 minutes. Remove parchment and foil and bake uncovered for 15 more minutes.
- Turn the oven up to 425 degrees F and bake for another 15 minutes or until the top is golden brown.
- Remove from oven and serve immediately.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.