Porcini Mushroom Stuffing
2 1/2 ounce packages dried porcini mushrooms
2 cups boiling water
2 tablespoons olive oil
1/2 pound crimini mushrooms, sliced
1/2 cup chopped shallots
1/2 cup chopped yellow onion
4 garlic cloves, chopped
5 cups ciabatta style bread, cubed
1 stick butter, melted
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
2 teaspoons fresh rosemary, minced
Coarse kosher salt
Cracked black pepper
1 large egg
1/2 cup grated Parmesan cheese
3 stalks celery, minced
Place porcini in small bowl; pour 2 cups boiling water over. Let stand until soft, about 45 minutes. Drain and reserve soaking liquid. Chop porcini; set aside.
Heat large nonstick skillet over medium heat. Add olive oil. Add sliced crimini mushrooms. Sauté until brown. Add porcini, shallots, celery and garlic. Reduce heat to medium-low; cover and stir occasionally, about 5 minutes.
Transfer mixture and any juices to large mixing bowl. Stir in bread cubes, butter, and fresh herbs into the mixture. Season with coarse salt and pepper. Mix in reserved porcini soaking liquid only until well coated, 1/4 cup at a time, not so it gets soggy. Cover and chill stuffing until ready to cook. The longer it marinated like this the better.
If chilled, bring stuffing to room temperature. Just before using, whisk egg to blend in small bowl and mix into stuffing. Mix in Parmesan cheese. Bake in a 350 F preheated oven until warmed fully, approximately 10 minutes.