Savory Mushroom Dressing
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
680 g
Mixed Mushrooms2 tbsps
Extra-Virgin Olive Oil4 cloves
Garlic (chopped)1 tbsp
Rosemary (minced fresh)2 tsps
Kosher Salt1 cup
Heavy Cream3 large
Egg (beaten)Directions:
1
Preheat the oven to 350 degrees F
2
Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes
3
Set aside to cool
4
Trim the dry part from the bottom of the cremini stem and quarter
5
Stem and quarter the shiitakes
6
Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat
7
Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes
8
Add an additional tablespoon of butter, if needed, to prevent sticking
9
Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy
10
Stir in the chicken broth and salt and bring to a simmer
11
Whisk the cream, eggs, and pepper, to taste, in a large bowl
12
Add the bread, mushroom mixture, and parsley and toss until the bread is moistened
13
Transfer the dressing to a buttered 1 1/2-quart baking dish
14
Bake, uncovered, until the dressing sets and the top browns, about 1 hour
15
Let dressing sit for 15 minutes before serving