Ingredients:
- 1 C. wild rice
- 1.5 C. water
- 1.5 C. chicken broth
- 1 t. salt
- 1 oz. dried porcini
- 2 oz. dried shaggy parasol
- 1/2 C. butter (one stick)
- 2 medium onions, chopped
- 4 stalks celery, chopped
- 1 lb. fresh small shiitake caps, cut in half, then sliced 1/8″ cross-ways
- 2 t. dried sage
- 2 t. dried thyme
- 1 t. dried tarragon
- 1/4 C. Italian parsley, chopped
- 2 t. salt
- 1 t. fresh ground pepper
- 1/2 C. dry sherry
- 12 C. rustic dry bread cubes
- 2 C. chicken broth
Directions:
- Bring rice, water, broth and salt to a boil. Reduce heat and simmer, covered 40-50 minutes or just until kernels puff open. Uncover, fluff with a fork and cook another 5 minutes. Drain off any excess liquid and let cool a bit.
- Soak porcini and shaggy parasol separately each in 2 C. warm water 10-15 minutes or until soft. Remove from water, remove any woody stems, squeeze dry and chop. Reserve 1 C. of each mushroom water, avoiding any grit.
- Melt butter in a large skillet over medium heat. Add onions, celery, shiitake and a pinch of salt. Saute 5 minutes. Add chopped porcini and shaggy parasol. Saute another 5 minutes or until shiitake are soft but not browned. Add herbs, salt, pepper and sherry. Cook another 2 minutes.
- Fold together wild rice, cooked vegetables, bread, reserved mushroom liquid and broth in a large bowl.
- Put the dressing in a greased large ovenproof container with cover. Cook covered at 350F for 30 minutes, uncover and cook another 15 minutes.
