Escarole And Mushroom Dressing

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 1/4 lbs portabella mushrooms, stems discarded and caps cut into 1-inch pieces
• 3 garlic cloves, minced
• 6 tablespoons olive oil
• 1 1/2 lbs escarole, coarsely chopped
• 3 medium onions, thinly sliced
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3 large eggs, lightly beaten
• 1/3 cup heavy cream
• 1/2 cup vegetable stock, heated
• 1 (3/4-1 lb) country bread, loaf cut into 1-inch cubes (8 cups)

Recipe

• 1 preheat oven to 425°f
• 2 toss mushrooms with garlic and 3 tablespoons oil in a 3- to 4-quart shallow glass or ceramic baking dish and roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 minutes. cool to room temperature.
• 3 while mushrooms are roasting, cook escarole in a large pot of boiling salted water, uncovered, until just tender, 4 to 5 minutes.
• 4 drain in a colander and rinse under cold water to stop cooking. squeeze gently to remove excess water.
• 5 cook onions in remaining 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until softened, 6 to 8 minutes. stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
• 6 whisk together eggs, cream, stock, and remaining 1/4 teaspoon each of salt and pepper in a large bowl, then add mushrooms, escarole, onions, and bread and toss well.
• 7 spread in buttered cleaned baking dish and bake, covered with foil, in upper third of oven until heated through, about 20 minutes.
• 8 remove foil and bake until edges of bread are crisp, about 10 minutes more.