Mushroom-Onion Bread Dressing

Name: Mushroom-Onion Bread Dressing
Ingredients: 3/4 pound sliced baby portobello mushrooms; 1 large onion, finely chopped; 1 celery rib, finely chopped; 3 tablespoons butter, divided; 2 garlic cloves, minced; 1/2 cup white wine or chicken broth; 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided; 1 cup chicken broth; 1/4 teaspoon salt; 1/4 teaspoon pepper; 10 cups cubed day-old French bread; 1 cup heavy whipping cream; 1 egg, beaten; 2 tablespoons minced fresh parsley

14 ingredients

2 steps

Ingredients

3/4 pound sliced baby portobello mushrooms
1 large onion, finely chopped
1 celery rib, finely chopped
3 tablespoons butter, divided
2 garlic cloves, minced
1/2 cup white wine or chicken broth
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided
1 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
10 cups cubed day-old French bread
1 cup heavy whipping cream
1 egg, beaten
2 tablespoons minced fresh parsley

Directions

1

In a large skillet, saute the mushrooms, onion and celery in 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Stir in wine and 3/4 teaspoon thyme; cook over medium heat until liquid is evaporated. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced by half.
2

In a large bowl, combine the mushroom mixture, bread cubes, cream, egg, parsley and remaining thyme. Transfer to a greased 2-qt. baking dish (dish will be full); dot with remaining butter. Cover and bake at 325° for 50 minutes. Uncover and bake 15-20 minutes longer or until a thermometer reads 160° and top is browned.