Ingredients

• 2 tbsp butter
• 4 cups chopped mushrooms (button, cremini, oyster, chanterelles, porcini)
• 2 cups leeks, chopped
• 1/2 cup minced celery
• 3 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh sage
• 1 tbsp fresh thyme leaves
• 3-4 cups mushroom or vegetable broth
• 10 cups crusty French loaf, cut into 1/2-inch cubes
• 2 large eggs, beaten
• Salt and pepper to taste

Preparation

Allow bread cubes to dry out overnight or bake at 200ºF for an hour, tossing every 15 minutes.
Preheat the oven to 350ºF. Grease an oven-safe baking dish.
In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they begin to brown, about 5 to 7 minutes. Add the leeks and celery and cook for another 5 minutes. Add the garlic, sage and thyme and cook until fragrant, about 30 seconds. Add the broth and bring to a simmer and cook for 3 to 4 minutes. Turn off the heat and stir in parsley and bread cubes. Add the eggs and mix well. Season with salt and pepper to taste and transfer it into the baking dish. Cover with aluminum foil. Bake until the bread begins to brown, about 25 to 30 minutes. Remove the foil and cook for another 5 minutes.
Serve immediately or store in the refrigerator for up to 3 days.