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Wild Mushroom & Herb Sourdough Dressing
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Wild Mushroom & Herb Sourdough Dressing

A French countryside interpretation of traditional holiday dressing, made with rustic sourdough, earthy mushrooms, fragrant herbs and buttery shallots. The inside stays soft and savory while the top becomes beautifully crisp.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American, French
Keyword: comforting, vegetarian
Servings: 6
Calories: 285kcal

Ingredients

  • 8 cups cubed rustic sourdough bread about 10 oz
  • 12 oz mushrooms preferably a combination of cremini and shiitake, sliced
  • 2 shallots finely chopped
  • 2 celery stalks finely diced
  • 2 tbsp unsalted butter
  • Vadouvan spice optional
  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • ½ cup dry white wine
  • 1½ tbsp fresh thyme leaves
  • 1 tbsp chopped fresh sage
  • ¼ cup chopped fresh parsley
  • 1½ cups vegetable broth approximately
  • 1 large egg lightly beaten
  • ¼ cup toasted walnuts roughly chopped (optional)
  • Salt and freshly ground black pepper

Instructions

  • Prepare the bread. Preheat oven to 300°F. Spread bread cubes on a baking sheet and bake for 15–20 minutes until dry but not deeply browned. Set aside. Alternatively, leave bread cubes uncovered overnight.
  • Cook the mushrooms. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add mushrooms in batches if necessary. Cook until their moisture evaporates and they become golden brown, about 8–10 minutes. Season lightly with salt and pepper.
  • Add the aromatics. Reduce heat to medium. Add remaining butter, shallots and celery and Vadouvan, if using. Cook for 5–6 minutes until softened. Stir in garlic, thyme and sage and cook for another 30 seconds.
  • Deglaze. Pour in the white wine, scraping up any browned bits from the skillet. Simmer for 2–3 minutes until mostly reduced.
  • Combine. Place toasted bread cubes in a large mixing bowl. Add mushroom mixture, parsley and walnuts, if using. Toss gently.
  • Moisten. Whisk egg with 1 cup vegetable broth. Pour over the bread mixture and gently toss. Add additional broth as needed. The bread should be moist but not soggy.
  • Bake. Transfer to a buttered 9-by-13-inch baking dish. Cover with foil and bake at 350°F for 20 minutes. Remove foil and bake another 15–20 minutes until the top is golden and crisp.
  • Allow to rest for 5–10 minutes before serving.
    • Make ahead: Prepare the mushroom mixture and dry the bread one day ahead. Refrigerate the mushroom mixture separately. Combine with the bread, broth and egg shortly before baking. Alternatively, assemble the whole dish without the egg and broth, refrigerate, and add the liquid mixture just before baking.

Notes

Calories 285 · Protein 9 g · Carbohydrates 37 g · Fat 11 g · Fiber 4 g
CLB's little tip: Don't overcrowd the mushrooms in the skillet. Browning them properly is what gives this dressing its wonderful depth of flavor.