2-4 oz Oyster mushroom, dried pieces
6c bread pieces
1 stick butter
2 onions, chopped
4 stalks celery, chopped
1 T dry sage
2 t dry thyme
1 1/2 t dry rosemary
1 t dry savory
1/2 c chopped fresh parsley
1 lb fresh chestnuts Put dry oyster mushrooms in just enough water to rehydrate them. Preheat oven to 325 degrees. Bake bread pieces in the oven stirring occasionally, until golden, 10-15 min. In a large skillet saute the onions, celery, oyster mushrooms, thyme, sage, rosemary, and savory in the butter. When vegetables have softened, add the shelled and chopped chestnuts and cook for another 2 minutes.
Add this mixture to the bread pieces, toss with the chopped parsley, salt and pepper to taste, and stuff it!
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