Three-Mushroom Dressing With Prosciutto
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
58
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Water (boiling)4 tsps
Vegetable Oil6 tbsps
Butter (3/4 stick)1 cup
Onion (chopped)2.5 tsps
Dried Rosemary (crushed)1 cup
White Wine (dry)Directions:
1
Preheat oven to 350°F
2
Spread bread cubes in single layer on large rimmed baking sheet
3
Bake until lightly browned and slightly crisp, about 18 minutes
4
Cool
5
Combine porcini mushrooms and 2 cups boiling water in medium bowl; let stand until mushrooms are soft, about 30 minutes
6
Strain, reserving soaking liquid
7
Chop mushrooms
8
Heat oil in heavy large skillet over medium-high heat
9
Add prosciutto and cook until crisp, stirring occasionally, about 4 minutes
10
Transfer to paper towels
11
Melt butter in same skillet over medium-high heat
12
Add button mushrooms, shiitake mushrooms, and onion to skillet and sauté until soft and brown, about 10 minutes
13
Add garlic, rosemary, and porcini mushrooms
14
Sprinkle with salt and pepper
15
Add wine and boil until almost all liquid evaporates, about 4 minutes
16
Transfer to bowl
17
DO AHEAD: Bread cubes, mushroom soaking liquid, prosciutto, and mushroom mixture can be made 1 day ahead
18
Cover and store bread cubes at room temperature
19
Cover mushroom soaking liquid, prosciutto, and mushroom mixture separately and chill
20
Preheat oven to 350°F
21
Generously butter 13x9x2-inch baking dish
22
Combine bread cubes, 1/2 cup prosciutto, mushroom mixture, and 3/4 cup green onions in large bowl; toss to distribute evenly
23
Add eggs; toss to coat
24
Pour mushroom soaking liquid into 2-cup measuring cup
25
Add enough chicken broth to soaking liquid to measure 2 cups
26
Add broth mixture to bread mixture; toss to coat (mixture will be moist)
27
Transfer dressing to prepared dish
28
Bake uncovered until top is slightly crisp, about 30 minutes
29
Sprinkle with remaining prosciutto and green onions
30
Preheat oven to 350°F
31
Spread bread cubes in single layer on large rimmed baking sheet
32
Bake until lightly browned and slightly crisp, about 18 minutes
33
Cool
34
Combine porcini mushrooms and 2 cups boiling water in medium bowl; let stand until mushrooms are soft, about 30 minutes
35
Strain, reserving soaking liquid
36
Chop mushrooms
37
Heat oil in heavy large skillet over medium-high heat
38
Add prosciutto and cook until crisp, stirring occasionally, about 4 minutes
39
Transfer to paper towels
40
Melt butter in same skillet over medium-high heat
41
Add button mushrooms, shiitake mushrooms, and onion to skillet and sauté until soft and brown, about 10 minutes
42
Add garlic, rosemary, and porcini mushrooms
43
Sprinkle with salt and pepper
44
Add wine and boil until almost all liquid evaporates, about 4 minutes
45
Transfer to bowl
46
DO AHEAD: Bread cubes, mushroom soaking liquid, prosciutto, and mushroom mixture can be made 1 day ahead
47
Cover and store bread cubes at room temperature
48
Cover mushroom soaking liquid, prosciutto, and mushroom mixture separately and chill
49
Preheat oven to 350°F
50
Generously butter 13x9x2-inch baking dish
51
Combine bread cubes, 1/2 cup prosciutto, mushroom mixture, and 3/4 cup green onions in large bowl; toss to distribute evenly
52
Add eggs; toss to coat
53
Pour mushroom soaking liquid into 2-cup measuring cup
54
Add enough chicken broth to soaking liquid to measure 2 cups
55
Add broth mixture to bread mixture; toss to coat (mixture will be moist)
56
Transfer dressing to prepared dish
57
Bake uncovered until top is slightly crisp, about 30 minutes
58
Sprinkle with remaining prosciutto and green onions
59
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets
60
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets