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Wild Mushroom Stuffing
12 servings

4.5 ounces dried shiitake or porcini mushrooms
3 cups boiling water

1.5 1-pound loaves white sandwich bread, cut into 1/2 inch cubes

1 cup plus 2 tablespoons (2.25 sticks) butter
3 large red onions, chopped
3/4 pound fresh button mushrooms, sliced
3 cups chopped celery (about 8 stalks)
1 cup chopped fresh parsley
3 tablespoons minced fresh rosemary or 2 teaspoons dried, crumbled
3 tablespoons minced fresh tarragon or 2 teaspoons dried, crumbled
salt and pepper

Place shiitake mushrooms in bowl. Add 3 cups boiling water. Let
soak until softened, about 30 minutes. Drain, reserving soaking
liquid. Squeeze mushrooms to remove excess liquid. Cut out stems.
Slice mushrooms.

Preheat oven to 250 degrees F. Spread bread on cookie sheet. Bake
until dry but not hard, stirring occasionally, about 40 minutes.
Place in large bowl.

Generously butter 4-quart baking dish. Melt butter in heavy large
skillet over medium heat. Add onions and cook until tender, about
8 minutes. Add shiitake mushrooms and celery and saute 1.5 minutes.
Add mushroom mixture to bread. Mix in herbs. Season generously
with salt and pepper. Mix in 3/4 cup mushroom soaking liquid.
Transfer mixture to prepared baking dish. Cover with foil. (Can
be prepared 1 day ahead. Cover and refrigerate. Bring to room
temperature before baking.)

Preheat oven to 350 degrees F. Bake stuffing until heated through,
about 1 hour.


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