MUSHROOM-SAGE DRESSING

Step 1

Brush a large casserole dish with 1 tablespoon of the melted butter.

Step 2

Unless the bread is quite stale, dry slices in a 250F oven for half an hour, until dry to the touch. Cool, tear in pieces and place in a food processor or blender container; process to make rough crumbs.

Step 3

Cut mushrooms in 1-inch pieces; remove shiitake stems but include other stems. Cut onion in small dice (if using leek, include tender green parts). Dice celery. Snip sage leaves (to make ¼ cup) and chop parsley (to make 1/2 cup).

Step 4

Combine half the remaining butter with olive oil in a 12-inch saute pan (or two smaller pans)* over medium-high heat. Cook onion until golden and tender but not browned. Stir in mushrooms, cover, and cook about 10 minutes longer until they soften and begin to give off liquid. Stir in celery, sage and parsley. Season with ½ teaspoon salt and several grindings of pepper. Cook a few minutes longer until celery is tender.

Step 5

Add wine, stirring until it evaporates. Stir in dried bread. Taste mixture and season with more salt and pepper if needed.

Step 6

In a medium bowl, whisk eggs. Mix in broth and cream. Pour over mushroom-bread mixture and mix well.

Step 7

Turn skillet contents into buttered dish. Smooth top and lightly brush with remaining butter. (Dressing can be finished in the oven immediately, but it’s better to refrigerate for several hours, allowing bread to absorb liquid.)

Step 8

When ready to bake, preheat oven to 425F. Bake until dressing is cooked through and browned on top, about 25 minutes.