Savoury mushroom dressing

  • Preparation Time45 mins
  • Cooking Time60 mins
  • Serves8
  • DifficultyEasy
8 slices white bread, cut into 1-cm pieces
Freshly ground black pepper
3 large eggs, beaten
250ml double cream
2 tsp salt
500ml chicken stock, homemade or low-sodium canned
65ml Cognac, or other brandy
15g minced fresh rosemary
4 cloves chopped garlic
6 shallots, sliced
2 tbsp extra-virgin olive oil
30 to 45g unsalted butter, plus more for the pan
675g mixed mushrooms, such as cremini and shiitake
25g chopped fresh flat-leaf parsley
Preheat the oven to 180C/Gas 4

1) Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool.

2) Trim the dry part from the bottom of the cremini stem and quarter. Stem and quarter the shiitakes. Melt 30g of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes. Add an additional 15g of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet away from the heat), and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer.

3) Whisk the cream, eggs, and pepper, to taste, in a large bowl. Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving.

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