Ingredients

  • 560 grams mushroom, portabella
  • 3 cloves garlic minced
  • 6 tablespoons olive oil
  • 675 grams escarole coarsely chopped
  • 3 medium onions thinly sliced
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 3 large eggs lightly beaten
  • ½ cup heavy cream
  • ½ cup vegetable stock
  • 400 grams bread cut in 1" cubes

Directions

1. Preheat oven to GM 7, 425*F, 220*C
2. Toss mushrooms with garlic and 3 tablespoons oil in a 3-4 Qt shallow glass 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. Drain in a colander and rinse under cold water to stop cooking. Squeeze gently to remove excess water.
4. Sauté onions until softened. Stir in salt and half of pepper.
5. Whisk together eggs, cream, stock and remaining pepper in a large bowl, then add mushrooms, escarole, onions, and bread and toss well. Spread in buttered, cleaned baking dish and bake, covered with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until edges of bread are crisp, about 10 minutes more.
6. Dressing can be prepared 1 day ahead and chilled, covered, (don't bake). Escarole will darken slightly. Bring to room temperature before baking.

Notes
Serving Ideas:Original serves 10.


Categories
DishesStuffings, Side
Keywords
Side DishesStuffings
MacGourmet downloadEscarole and Mushroom Dressing. To import, drag image to your MacGourmet recipe box.