Ingredients

1 1/2 cups hot water

1/2 ounce dried porcini mushrooms*

1 cup (2 sticks) butter

1 pound fresh shiitake mushrooms, stems removed, caps sliced

1 pound button mushrooms, sliced

1 1/2 cups chopped leeks (white and pale green parts only)

6 garlic cloves, chopped

2 cups dry white wine

1 tablespoon chopped fresh thyme

• 1 1/2 8-ounce French-bread baguettes, halved lengthwise, cut crosswise into 1/2-inch-thick slices
• 1 large egg, beaten to blend

Description

The Porcini Mushroom Soaking Liquid Moistens This Stuffing From Rochelle Palermo Torres.

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