Holiday Mushroom Stuffing

We love to use those local, natural oyster mushrooms
in any season, since they keep so well. Dried slices keep all
winter in just a plastic bag or glass jar. If they start to look
strange, you can put them in a (clean!) blender or coffee grinder
and whir them into powder.

This powder keeps well and it is SO easy to use a tsp or two to thicken a soup or sauce.

This stuffing is just one way you can use dried oyster pieces or powder to flavor up a meal. I usually dunk the oysters in water and let them soften a bit, but the baking of the bird will cook them
even if they are dry. This will fill a 12-pound bird.

4 slices of bread (your call)
1 egg
2-3 oz dried oyster mushroom strips or powder
1/2 t. thyme
2 t. Herbs d’Provance
salt & pepperto taste,

stuff it in the bird, and there you go!