Escarole and Mushroom Dressing Recipe

Name: Escarole and Mushroom Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14 lbs portabella mushrooms, stems discarded and caps cut into 1-inch pieces; 3 garlic cloves, minced; 6 tablespoons olive oil; 1 12 lbs escarole, coarsely chopped; 3 medium onions, thinly sliced; ¾ teaspoon salt; ½ teaspoon black pepper; 3 large eggs, lightly beaten; ⅓ cup heavy cream; ½ cup vegetable stock, heated; 1 (3/4-1 lb) country bread, loaf cut into 1-inch cubes (8 cups)

Servings: persons

1 14 lbs portabella mushrooms, stems discarded and caps cut into 1-inch pieces
3 garlic cloves, minced
6 tablespoons olive oil
1 12 lbs escarole, coarsely chopped
3 medium onions, thinly sliced
¾ teaspoon salt
½ teaspoon black pepper
3 large eggs, lightly beaten
⅓ cup heavy cream
½ cup vegetable stock, heated
1 (3/4-1 lb) country bread, loaf cut into 1-inch cubes (8 cups)

1
Preheat oven to 425F
2
Toss mushrooms with garlic and 3 tablespoons oil in a 3- to 4-quart shallow glass or ceramic baking dish and roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 minutes.
3
Cool to room temperature.
4
While mushrooms are roasting, cook escarole in a large pot of boiling salted water, uncovered, until just tender, 4 to 5 minutes.
5
Drain in a colander and rinse under cold water to stop cooking.
6
Squeeze gently to remove excess water.
7
Cook onions in remaining 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until softened, 6 to 8 minutes.
8
Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
9
Whisk together eggs, cream, stock, and remaining 1/4 teaspoon each of salt and pepper in a large bowl, then add mushrooms, escarole, onions, and bread and toss well.
10
Spread in buttered cleaned baking dish and bake, covered with foil, in upper third of oven until heated through, about 20 minutes.
11
Remove foil and bake until edges of bread are crisp, about 10 minutes more.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 14 lbs portabella mushrooms, stems discarded and caps cut into 1-inch pieces, 3 garlic cloves, minced, 6 tablespoons olive oil, 1 12 lbs escarole, coarsely chopped, and more.

Yes, Escarole and Mushroom Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Escarole and Mushroom Dressing

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