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Sourdough, Wild Mushroom, and Bacon Dressing

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Introduction

Discover the delightful combination of sourdough, wild mushrooms, and bacon in our Sourdough, Wild Mushroom, and Bacon Dressing. This recipe offers a savory twist on traditional flavors, appealing to both seasoned cooks and novices looking to expand their culinary repertoire.

Tips for this Recipe

For the best results with our Sourdough, Wild Mushroom, and Bacon Dressing, consider these tips: (1) Ensure your sourdough bread is fully dried out before cutting to prevent excess moisture; (2) Cook mushrooms over medium-low heat for even caramelization; (3) Use room temperature eggs when mixing the dressing for a smoother texture.

Why You Will Love This Recipe

This Sourdough, Wild Mushroom, and Bacon Dressing offers an exciting blend of rustic bread with earthy mushrooms and rich bacon flavor. Its complex taste profile pairs perfectly with a variety of dishes—from roasted vegetables to savory omelets—making it a versatile addition to your meals.

Ingredients

  • Unsalted butter, for the baking dish
  • 1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
  • 1/2 pound shiitake mushrooms, stemmed and coarsely chopped
  • 1/2 pound oyster mushrooms, coarsely chopped
  • 1 pound cremini mushrooms, thinly sliced
  • 4 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • 3/4 pound slab bacon, cut into 1/2-inch dice
  • 1 large Spanish onion, finely diced
  • 5 cloves garlic, finely chopped
  • 4 to 6 cups chicken stock, homemade or store-bought, as needed
  • 2 tablespoons finely chopped fresh sage
  • 2 tablespoons finely chopped fresh thyme
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 large eggs, room temperature

Adviced Equipment

  • Hand Mixer – Efficient for mixing batter and dough.
  • Stand Mixer Bowl Set (3-quart) – Versatile for bread baking.
  • Silicone Baking Mat – Ensures even heat distribution.
  • Kitchen Scale – Crucial for accurate ingredient measurements.
  • Chef’s Knife – For precise chopping and slicing.
  • Cast Iron Skillet (Dutch Oven) – Ideal for even baking or cooking slow-cooked dishes.
  • Cooling Rack – Allows air circulation, preventing sogginess of finished products.
  • Stainless Steel Mixing Bowls (3-quart) – Durable and easy to clean for mixing.

History of the Recipe

Sourdough, Wild Mushroom, and Bacon Dressing has roots in rustic European cuisine, where local ingredients are transformed into hearty, flavorful meals. The use of sourdough reflects a time-honored method of bread making, while wild mushrooms offer earthiness that can be traced back to traditional forest foraging. Bacon complements these ingredients, adding depth and richness.

Fun Facts About This Recipe

Wild mushrooms have been used in cooking since ancient times due to their abundance and nutritional value. Sourdough starters are one of the oldest forms of bread leavening, dating back thousands of years. The combination of these elements creates a timeless recipe that pays homage to culinary traditions while offering an innovative taste experience.

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Sourdough, Wild Mushroom, and Bacon Dressing

Sourdough, Wild Mushroom, and Bacon Dressing

amanda

Equipment

  • Hand Mixer - A versatile appliance for mixing batter, dough, frostings, and more efficiently than manual methods.

  • Stand Mixer Bowl Set (3-quart) - Ideal for bread baking projects, including sourdough, with various sizes of bowls to fit different quantities.

  • Silicone Baking Mat - Non-stick surface for easy cleanup and even heat distribution when rolling out dough or using cookie sheets.

  • Kitchen Scale - Accurate measurements are crucial in baking, ensuring the right proportions of ingredients.

  • Chef's Knife - A versatile tool for chopping vegetables and slicing ingredients with precision.

  • Cast Iron Skillet (Dutch Oven) - Excellent for even heat distribution during baking or cooking, suitable for making everything from bread to sauces.

  • Dutch Oven (4 Quart) - Ideal for slow-cooking recipes and stews; perfect for preparing dishes that require long, steady simmering.

  • Cooling Rack - Allows air circulation around baked goods, ensuring even cooling to prevent sogginess.

  • Stainless Steel Mixing Bowls (3-quart) - Durable and easy to clean bowls for mixing doughs or sauces.

  • Digital Kitchen Scale with Measuring Cups & Spoons Set - Includes various measuring tools and a digital scale for precise ingredient measurements.

  • Silicone Spatula (Flexible, Heat-Resistant) - Ideal for scraping bowls cleanly without damaging nonstick surfaces or silicone baking mats.

  • Wooden Spoon Set - Comprising a variety of spoons for stirring and mixing ingredients during cooking processes.

Ingredients

  • Unsalted butter, for the baking dish

  • 1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)

  • 1/2 pound shiitake mushrooms, stemmed and coarsely chopped

  • 1/2 pound oyster mushrooms, coarsely chopped

  • 1 pound cremini mushrooms, thinly sliced

  • 4 tablespoons canola oil

  • Kosher salt and freshly ground black pepper

  • 3/4 pound slab bacon, cut into 1/2-inch dice

  • 1 large Spanish onion, finely diced

  • 5 cloves garlic, finely chopped

  • 4 to 6 cups chicken stock, homemade or store-bought, as needed

  • 2 tablespoons finely chopped fresh sage

  • 2 tablespoons finely chopped fresh thyme

  • 1/2 cup chopped fresh flat-leaf parsley

  • 2 large eggs

Instructions

1

Instruction 1

Preheat the oven to 350°F. Butter a 13 x 9 x 2-inch glass baking dish.
2

Instruction 2

Spread the bread on a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until light golden brown, about 12 minutes. Remove from the oven and let cool. Put the cubes into a very large bowl.
3

Instruction 3

Raise the oven temperature to 375°F.
4

Instruction 4

Combine the mushrooms in a large baking dish or rimmed baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 30 minutes.
5

Instruction 5

While the mushrooms are roasting, heat the remaining 1 tablespoon oil in a large deep sauté pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
6

Instruction 6

Pour off all but 2 tablespoons of the rendered fat in the sauté pan and return to the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock, the sage, thyme, and parsley and season with salt and pepper. Bring to a simmer.
7

Instruction 7

Add the mushrooms to the bread. Whisk the eggs in a small bowl and then whisk in a few tablespoons of the warm stock mixture. Add the eggs and the rest of the stock mixture to the bread, season with salt and pepper, and stir to combine. The dressing should be very wet; add more stock as needed. Scrape the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown, 25 to 30 minutes longer. Remove from the oven and let cool for 10 minutes before serving.
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