Yield: 8 servings
Measure | Ingredient |
---|---|
⅓ cup | Water |
1 \N | Chicken bouillon cube |
1 teaspoon | Seasoned salt |
1 teaspoon | Rubbed sage |
\N dash | Pepper |
1 tablespoon | Butter or margarine |
1¼ cup | Diced celery |
¾ cup | Diced carrots |
⅔ cup | Chopped onion |
6 ounces | Monterey \"Portabella\" Mushrooms, chopped |
6 ounces | Monterey \"Portabellini\" Mushrooms, chopped |
5 slices | Dlightly dry wheat bread, cubed |
8 \N | Monterey's Golden Gourmet \"Shiitake\" Mushrooms caps, sliced |
Preheat oven to 350'F. In 3-quart saucepan heat together first 6 ingredients until bouillon cube is dissolved. Add celery, carrots and onion. Heat to boiling. Reduce heat. Cover. Simmer 5 minutes. Stir in mushrooms. Cover and simmer 5 minutes longer, stirring occasionally.
Remove from heat. Add bread. Mix until thoroughly moistened. turn into shallow 1½ quart baking dish. Bake 30 minutes or until top is dry. Submitted By MICHAEL ORCHEKOWSKI On 11-23-94