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1
Preheat the oven to 325 F.
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2
Cut the bread into 1/2-inch cubes and arrange them on two baking sheets.
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3
Bake for about 30 minutes, stirring occasionally, until the cubes are dry and light brown.
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4
Set aside.
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5
Bring 2 cups water to a boil in a small saucepan.
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6
Add the dried shatakes and stir to submerge them.
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7
Remove the pan from the heat, cover, and let the mushrooms steep for 30 minutes.
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8
Strain the broth into a measuring cup.
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9
You will need 1 1/2 cups of the broth for the stuffing; reserve aside.
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10
Cut off and discard the stems from the shatakes.
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11
Thinly slice the caps and reserve.
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12
While the mushrooms are steeping, heat a medium skillet over medium-high heat and melt 1 1/2 tablespoons of the butter.
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13
Add the fresh mushrooms and let them cook without stirring for 2 to 3 minutes, or until some of the mushrooms are beginning to brown.
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14
Stir the mushrooms and cook until the liquid has evaporated, 3 to 5 minutes.
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15
Add the sherry and simmer for 2 minutes.
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16
Remove the mixture to a bowl and set aside.
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17
Return the skillet to the stove over medium-low heat and melt the remaining 2 tablespoons butter in it.
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18
Add the onion, celery, garlic, thyme, sage, and marjoram.
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19
Cook until the onion mixture begins to soften but not brown, about 4 minutes.
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20
Remove from the heat.
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21
Increase the oven heat to 375 F. and butter an 8-inch baking dish.
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22
To assemble, use your hands to toss the bread with the cooked mushrooms, shatakes, onion mixture, salt, pepper, and half of the cheese in a large bowl.
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23
In a separate bowl, combine the 1 1/2 cups mushroom broth with the stock.
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24
Drizzle half the liquid over the bread mixture while gently tossing.
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25
Let sit for 3 to 5 minutes for the bread to absorb the liquid.
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26
Continue to gently toss the bread mixture, adding enough liquid to make the bread moist but not soggy.
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27
(You might not use all of the liquid.)
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28
Pour the bread mixture into the baking dish and pat it down.
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29
Sprinkle the stuffing with the remaining cheese and cover it with a piece of lightly buttered aluminum foil.
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30
Bake for 30 minutes and then uncover and bake for another 10 to 15 minutes, or until the cheese is melted and the top layer is just beginning to brown.
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31
Serve warm.
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32
The stuffing will keep, covered, for up to 3 days in the refrigerator.
