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Wild Mushroom Dressing
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.
Ingredients
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
Instructions
- 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.
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