1/4 cup dried porcini mushrooms
1 cup boiling water
2 tbs olive oil
1 med yellow onion, chopped
1 rib celery, chopped
4 oz cremini mushrooms, coarsely chopped
4 oz oyster mushrooms, coarsely chopped
1 tsp dried thyme
1 tsp ground sage
8 cups 1/2″ bread cubes
2 tbs minced fresh parsley leaves
1 tsp salt
1/4 tsp freshly ground black pepper
1-1 1/2 cups vegetable stock, as needed

soak the dried porcini in the boiling water for 30 minutes. drain, reserving 1/2 cup of the soaking liquid. rinse the mushrooms, then chop them.

heat the oil in a lg skillet over medium heat. add the onion & celery, cover, & cook until softened, about 5 minutes. add all the mushrooms, the thyme, & sage, stirring to coat.

transfer the cooked vegetables to a 4 qt slow cooker & add the bread cubes, parsley, salt, & pepper. stir in the reserved mushroom soaking liquid & just enough stock to moisten, then smooth the top, cover & cook on LOW for 3-4 hours. serve hot.

serves 8