Ingredients:

  • 1 (1-pound/450g) loaf sourdough bread, cut into 1-inch cubes
  • 4 tablespoons (60ml) olive oil
  • 2 medium yellow onions, chopped (approximately 1 ½ cups)
  • 4 celery stalks, chopped (approximately 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 teaspoon (5ml) dried thyme
  • 1 teaspoon (5ml) dried sage
  • ½ teaspoon (2.5ml) dried rosemary
  • ½ teaspoon (2.5ml) freshly ground black pepper
  • 1 teaspoon (5ml) salt (plus more to taste)
  • 1 pound (450g) assorted wild mushrooms (e.g., cremini, shiitake, oyster), cleaned and sliced
  • 2 tablespoons (30ml) dry sherry
  • 4 large eggs, lightly beaten
  • 4 cups (950ml) vegetable broth, warmed
  • ½ cup (120ml) chopped fresh parsley
  • 4 tablespoons (60g) unsalted butter, cut into small pieces

Instructions:

  1. Cube the sourdough bread and spread it out on a baking sheet. Dry in a low oven (200°F/95°C) for 2-3 hours, tossing occasionally, until crisp but not browned. Alternatively, leave it out overnight uncovered.
  2. Heat olive oil in a large skillet over medium heat. Add onions and celery, and sauté until softened, about 8-10 minutes. Add garlic, thyme, sage, rosemary, salt, and pepper and cook for another minute until fragrant.
  3. Add the sliced mushrooms to the skillet with the aromatics. Sauté until the mushrooms are softened and have released their liquid, about 8-10 minutes. Stir in the sherry and cook for another minute, scraping up any browned bits from the bottom of the pan.
  4. In a large bowl, combine the dried sourdough bread, mushroom mixture, beaten eggs, warmed vegetable broth, and parsley. Toss gently to combine, ensuring the bread is evenly moistened. Season with additional salt and pepper to taste.
  5. Pour the dressing into a greased 9x13 inch baking dish. Dot the top with the butter pieces. Bake in a preheated oven at 350°F (175°C) for 35-45 minutes, or until golden brown and set.