What's Your Dish? Mushroom & Sourdough Dressing

Scott & Joey from Linwell Farms make mushroom and sourdough dressing for Thanksgiving.


  • 1 1/2 pounds mixed mushrooms - depends on what is available to you **see notes below
  • 1 loaf of sourdough bread cut into 1/2-inch pieces
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 3 large eggs, beaten
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 cup of chopped onions
  • 1/2 cup chopped celery
  • 1 tablespoon minced fresh rosemary
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon minced fresh sage
  • 3 cloves chopped garlic
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  1. Cut the loaf of sourdough bread into 1/2-inch pieces - spread out on a baking sheet and leave overnight on the counter top to dry. If they aren't completely dried the next morning, place in the oven at 350 degrees for 3 - 5 minutes.  
  1. Chop the mushrooms into smaller coarse pieces - if you've gotten stemmed mushrooms like shiitakes remove put aside the tougher parts of the stems.
  2. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, onions, celery, and garlic and cook, stirring occasionally, until the vegetables soften and brown, about 15 minutes. Add the herbs right at the end and let cook for an additional minute or so.
  3. Add the chicken stock and salt / pepper and bring to up to a low simmer. Whisk the eggs and cream in a large bowl. To the bowl add the mushrooms and bread and toss until the bread is fully coated and ingredients thoroughly mixed.  Move the mix from the bowl to an oiled 1 1/2-quart baking dish. Bake uncovered at 350 degrees for 55 minutes, or until the dressing sets and the top begins to brown. Allow to cool before serving, about 15 or 20 minutes.