Vegetarian Bread Dressing with
Apples, Wild Mushrooms and Walnuts

1 ounce dried mushrooms, such as shiitake or porcini
2 cups boiling water
5 tablespoons unsalted butter
1 1/2 cups onion, in medium dice
1 1/2 cups celery, in medium dice
2 apples (unpeeled), cored and cut in medium dice
1/2 pound cremini mushrooms, sliced
1/2 pound wild mushrooms (such as shiitake or chanterelle), sliced
Kosher salt to taste (up to 2 tablespoons)
1 tablespoon pepper
16 ounces large-cubed dressing mix with herbs (11-13 cups, depending on size of cubes)
1 1/2 cups walnut halves
2 1/2 cups low-salt vegetable broth or water

Preheat the oven to 375°. Butter a 9 x 13-inch casserole dish. Soak the mushrooms in the boiling water for about 30 minutes. Strain the liquid through a coffee filter to get rid of any grit from the mushrooms. Squeeze the liquid out of the mushrooms and strain that, too. Roughly chop the mushrooms and set aside with the soaking liquid.

Melt 2 tablespoons of the butter in a large skillet over medium-low heat. Add the onion and celery and cook until softened, about 10 minutes. Transfer to a large bowl. Melt 1 tablespoon butter in the same skillet. Add the apple and cook over high heat for 2 minutes, until browned but firm. Add to the onion mixture. Melt the remaining 2 tablespoons butter in the same skillet. Add the fresh mushrooms and saute until tender, about 10 minutes. Add to the apple-vegetable mixture. Toss to combine, then season with salt and pepper.

Put the dressing mix in a large bowl. Toss with the apple-vegetable mixture, reconstituted mushrooms and walnuts. Add the mushroom liquid, 1 cup at a time, then the vegetable broth, folding it in, until the dressing is very moist but not soggy. Taste and adjust the final seasoning.

Transfer to the prepared casserole dish and bake, uncovered for about 40 minutes, until the top is brown and crispy and the dressing is heated through. If you like, check once or twice while baking. If the dressing seems to be getting too dry for your taste, drizzle with more vegetable broth or water.

Servings: 10-12

PER SERVING: 285 calories, 8 g protein, 41 g carbohydrate, 11 g fat (2 g saturated), 5 mg cholesterol, 763 mg sodium, 4 g fiber.

Source: San Francisco Chronicle