SOURDOUGH, WILD MUSHROOM, AND BACON DRESSING
Steps:
- Preheat the oven to 350 degrees F.
- Spread the bread onto a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until lightly golden brown, about 12 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl.
- Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
- While the mushrooms are roasting, heat the remaining 1 tablespoon of the canola oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
- Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer.
- Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer. Remove from the oven and let cool for 10 minutes before serving.
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Erne
erne@yahoo.comThis dressing is not worth the effort. There are much better dressings out there.
Ginger Fuller
fuller.g77@hotmail.co.ukI found the flavor of this dressing to be a bit bland. I would add more herbs and spices next time.
Felix Odhis
odhis@yahoo.comThis dressing is a bit too oily for my taste. I would recommend using less olive oil next time.
Savannah Haddad
haddad-s71@hotmail.comI love the tanginess of the sourdough in this dressing. It's a great way to add a bit of acidity to your salads.
Mosiea Kat
katm43@aol.comThis dressing is perfect for a light and refreshing summer salad.
silus eramu
eramus@hotmail.comI'm so glad I tried this recipe. It's now my go-to dressing for salads.
Dhakal Tent
t_d38@yahoo.comThis dressing is a great way to add a unique and flavorful touch to your salads.
Nazeer ali Ali
ali-n1@aol.comI would definitely recommend this dressing to anyone who loves sourdough bread and mushrooms.
Basit ali Khan
basit-a70@gmail.comThis dressing is a bit time-consuming to make, but it's worth it. The flavor is amazing!
Ankush Shumsher Kunwar
ankush55@aol.comThe bacon in this dressing adds a nice smoky flavor. It's the perfect complement to the mushrooms and sourdough.
Savannah Turner
s_turner29@gmail.comI'm not usually a fan of mushrooms, but I loved them in this dressing. They were earthy and flavorful.
Sidhuz 5911
sidhuz552@yahoo.comThis is a great way to use up leftover sourdough bread. It's a delicious and creative way to add flavor to your salads.
Amiko Amiko
amikoa13@yahoo.comI love that this dressing is made with fresh ingredients. It really makes a difference in the flavor.
Kojo Rev
r58@yahoo.comThis dressing is perfect for a special occasion. It's elegant and flavorful, and it's sure to impress your guests.
Ejaz Sahi
sahi@aol.comI was skeptical about the sourdough in the dressing, but I was pleasantly surprised. It added a nice tanginess that really complemented the mushrooms and bacon.
Kiefer Swistak
swistak@hotmail.comThis was so easy to make and it turned out so delicious! I will definitely be making this again.
Sh Faizan Riaz
sh_f@hotmail.comI've tried many sourdough dressings before, but this one is by far the best. The combination of flavors is just perfect.
Angela Long
l-a62@aol.comThis sourdough wild mushroom and bacon dressing was a hit at my last dinner party! Everyone raved about the unique and complex flavor.