Oyster and Shiitake Mushroom Stuffing
Ingredients
- 2 cups hot water
- 1 ounce dried porcini mushrooms
- 1 3/4 pounds bread, crust trimmed, cubed
- 6 tablespoons unsalted butter
- 3 leeks, chopped
- 1 cup shallots, chopped
- 1 1/4 pounds oyster mushrooms
- 1/2 pound Shiitake mushrooms
- 2 cups celery, chopped
- 1 cup dry hazelnuts, chopped
- 2 tablespoons fresh sage
- salt and pepper to taste
- 2 eggs, beaten
- 3/4 cup chicken stock
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