Best 3 Sourdough Wild Mushroom And Bacon Dressing Recipes
Indulge in a culinary journey with our tantalizing sourdough wild mushroom and bacon dressing, a symphony of flavors that will elevate your salads to new heights. This delectable dressing seamlessly blends the tangy zest of sourdough with the earthy essence of wild mushrooms and the smoky richness of bacon, creating a harmonious balance that will leave your taste buds craving more.
In addition to this star attraction, our article also features a collection of equally enticing recipes that will cater to diverse culinary preferences. From the classic Caesar salad, reinvented with a sourdough twist, to the hearty and flavorful wild mushroom and bacon pasta, each dish is carefully crafted to offer a unique and unforgettable dining experience.
Whether you're a seasoned chef or just starting your culinary adventure, our recipes are designed to guide you effortlessly through the process, ensuring success every time. With detailed instructions, helpful tips, and stunning visuals, you'll be able to recreate these dishes in the comfort of your own kitchen, impressing family and friends with your newfound culinary skills.
So, embark on this culinary adventure with us and discover the magic that awaits in our sourdough wild mushroom and bacon dressing, along with the other delectable recipes featured in this article. Let your taste buds rejoice as you explore a world of flavors that will transform your meals into extraordinary culinary experiences.
SOURDOUGH, WILD MUSHROOM, AND BACON DRESSING
Steps:
- Preheat the oven to 350 degrees F.
- Spread the bread onto a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until lightly golden brown, about 12 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl.
- Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
- While the mushrooms are roasting, heat the remaining 1 tablespoon of the canola oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
- Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer.
- Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer. Remove from the oven and let cool for 10 minutes before serving.
SOURDOUGH, WILD MUSHROOM, AND BACON DRESSING
Provided by Bobby Flay
Categories Mushroom Side Thanksgiving Stuffing/Dressing Bacon Family Reunion Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 350°F. Butter a 13 x 9 x 2-inch glass baking dish.
- 2. Spread the bread on a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until light golden brown, about 12 minutes. Remove from the oven and let cool. Put the cubes into a very large bowl.
- 3. Raise the oven temperature to 375°F.
- 4. Combine the mushrooms in a large baking dish or rimmed baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 30 minutes.
- 5. While the mushrooms are roasting, heat the remaining 1 tablespoon oil in a large deep sauté pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
- 6. Pour off all but 2 tablespoons of the rendered fat in the sauté pan and return to the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock, the sage, thyme, and parsley and season with salt and pepper. Bring to a simmer.
- 7. Add the mushrooms to the bread. Whisk the eggs in a small bowl and then whisk in a few tablespoons of the warm stock mixture. Add the eggs and the rest of the stock mixture to the bread, season with salt and pepper, and stir to combine. The dressing should be very wet; add more stock as needed. Scrape the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown, 25 to 30 minutes longer. Remove from the oven and let cool for 10 minutes before serving.
SOURDOUGH, WILD MUSHROOM, AND BACON DRESSING
Steps:
- Preheat the oven to 350 degrees F. Spread the bread onto a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until lightly golden brown, about 12 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl. Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes. While the mushrooms are roasting, heat the remaining 1 tablespoon of the canola oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels. Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer. Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer. Remove from the oven and let cool for 10 minutes before serving.
Tips:
- Use a variety of wild mushrooms for a more complex flavor.
- If you don't have any wild mushrooms, you can use cremini or button mushrooms instead.
- Be sure to cook the mushrooms until they are tender.
- Use a good quality sourdough bread for the dressing.
- If you don't have any sourdough bread, you can use a French baguette or other crusty bread.
- Toast the bread cubes until they are golden brown.
- Use a flavorful bacon for the dressing.
- If you don't have any bacon, you can use pancetta or prosciutto instead.
- Cook the bacon until it is crispy.
- Use a good quality olive oil for the dressing.
- If you don't have any olive oil, you can use another type of vegetable oil.
- Add some fresh herbs to the dressing for extra flavor.
- Salt and pepper the dressing to taste.
Conclusion:
This sourdough wild mushroom and bacon dressing is a delicious and versatile dressing that can be used on a variety of salads. It is also a great way to use up leftover sourdough bread. The dressing is easy to make and can be made ahead of time, making it a great option for busy weeknights.
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