Savory Mushroom Dressing

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Copy of the other recipe in my cookbook that i can't get to.

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Steps

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Preheat the oven to 350 degrees f.

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Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp , about 5 minutes.

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Set aside to cool.

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Trim the dry part from the bottom of the cremini stem and quarter.

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Stem and quarter the shiitakes.

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Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat.

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Add the mushrooms , shallots , garlic , and rosemary and cook , stirring occasionally , until the vegetables soften and brown , about 25 minutes.

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Add an additional tablespoon of butter , if needed , to prevent sticking.

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Carefully add the cognac , and simmer until the liquid is slightly syrupy.

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Stir in the chicken broth and salt and bring to a simmer.

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Whisk the cream , eggs , and pepper , to taste , in a large bowl.

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Add the bread , mushroom mixture , and parsley and toss until the bread is moistened.

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Transfer the dressing to a buttered 1 1 / 2-quart baking dish.

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Bake , uncovered , until the dressing sets and the top browns , ab.

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Ingredients

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white bread, mixed mushrooms, unsalted butter, extra virgin olive oil, shallots, garlic cloves, fresh rosemary, cognac, chicken broth, kosher salt, heavy cream, eggs, black pepper, fresh flat-leaf parsley