Ingredients

The following ingredients have 10 Servings
  • 1 lb loaf of  bread (French Bread or Sourdough) torn or cut into one-inch cubes
  • 1/2 cup butter (or vegan butter) please see notes.
  • 1/4 cup olive oil
  • 1 1/2 pounds fresh wild or tame mushrooms- shiitake, chanterelles, button, cremini, sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 small fennel bulb, thinly sliced (or sub 2 cups diced celery)
  • 2 cups chopped leeks (white and pale green parts only) or sub-diced onion
  • 4-6 garlic cloves, roughly chopped
  • 1/2- 1 teaspoon fennel seeds – optional
  • 1/2 cup dry white wine, optional, sub veggie broth
  • 1/4 cup fresh thyme, rosemary or sage, chopped (a combo is best)
  • 1/4 cup fresh parsley, chopped
  • 1 1/2- 2 cups Broth or stock- veggie broth, mushroom broth, chicken stock ( add as needed may need more or less)
  • 2 large eggs, whisked (or use Vegan Eggs- see notes)
  • optional: truffle oil

Instruction

  • Preheat oven to 350F
  • Cut or tear bread into small bite-szed pieces or cubes, place on baking sheet and place in oven (while its still warming up) for 15-20 minutes, to lightly toast, or dry overnight on the counter.
  • Heat butter and olive oil over medium-high heat in an extra- large heavy bottom pan or dutch oven. Add mushrooms. Stir mushrooms every few minutes or so for 8- 10 minutes, lowering heat if necessary. Add leeks, fennel, garlic, salt and pepper,  fresh herbs and optional fennel seeds. Continue cooking another 6-7 minutes, over medium-low stirring occasionally.
  • Deglaze the pan with wine (or sub-veggie stock). Let this cook all the way down, stirring up any browned bits, until it’s completely evaporated.
  • Once the liquid has evaporated, combine this mushroom mixture with cubed bread in a large bowl.
  • Mix the whisked eggs with 1 1/2 cups of cool broth. Toss this with the mushroom-bread mix. You want the bread nice and moist, but not sopping wet. Add more broth as needed.
  • Pour into a greased  8×11 or 9×13 inch baking dish covering with foil for the first 30 minutes. Then uncover, and bake 10 minutes so it turns a nice golden brown.
  • Scatter with fresh sprigs of rosemary, parsley or thyme and a few drops of truffle oil (optional).