2 cups Fresh Bread, such as Campagne or Ciabatta Bread, crust removed and cubed
About 1 cup Milk
1 Apple, cored and chopped
1 large Onion, sliced
2 ribs Celery, chopped
3 cloves Garlic, minced
1 cup Roasted Pine Nuts
3 cups fresh Shitake Mushrooms, chopped
¼ cup Madeira or Marsala
2 Eggs
1 Tsp Olive Oil
2 tsp Fine Bread Crumbs
1/2 Tbsp Chopped Fresh Thyme
1/2 Tbsp Chopped Fresh Oregano
Salt and Pepper, to taste
In a small bowl, soak bread cubes in milk.
In a saute pan, saute onion, celery, and garlic. Cook until softened, about 5 minutes. Add mushrooms and continue to cook until mushrooms have released their liquid and are soft, about 4 minutes. Deglaze with Madeira and cook for 1 1/2 to 2 minutes. Remove from heat and allow to cool completely.
Squeeze excess milk from bread and place bread in a large mixing bowl. Add eggs and mix well, breaking up pieces of bread. Add mushroom mixture, pine nuts, chopped apple, chopped thyme and oregano, and salt and pepper to taste.
Place mixture in an oven dish, drizzle olive oil and fine bread crumbs. Bake for about 20 minutes. Serve hot.
