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1
Bring 2 cups chicken broth to boil in small saucepan.
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2
Add porcini mushrooms.
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3
Cover and remove from heat.
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4
Let stand 30 minutes to soften porcini mushrooms.
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5
Using slotted spoon, transfer porcini to work surface.
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6
Finely chop porcini.
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7
Reserve 1 1/2 cups mushroom soaking liquid for Gravy Base .
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8
Preheat oven to 400F.
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9
Butter 13x9x2-inch baking dish.
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10
Melt 6 tablespoons butter in heavy large pot over medium heat.
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11
Add porcini, chopped onions, celery, marjoram and thyme.
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12
Cover and cook 10 minutes, stirring occasionally.
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13
Add shiitake, crimini and 1 teaspoon salt.
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14
Cover and cook until mushrooms begin to release their liquid, stirring occasionally, about 5 minutes.
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15
Increase heat to medium-high.
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16
Uncover and cook until almost all liquid evaporates and mushrooms brown lightly, stirring frequently, about 8 minutes.
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17
Transfer mushroom mixture to large bowl.
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18
(Mushroom mixture can be prepared 1 day ahead.
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19
Cover and refrigerate.)
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20
Add bread, chopped fresh parsley, remaining 1 1/4 cups chicken broth and 1/2 teaspoon salt to mushroom mixture and stir to blend.
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21
Season with pepper.
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22
Mix in eggs.
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23
Transfer dressing to prepared dish.
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24
Cover with aluminum foil.
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25
Bake 20 minutes.
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26
Uncover and bake until light brown, about 20 minutes.
