Recipe - Focaccia Dressing With Chanterelles And Sage

8 tablespoon Butter, plus additional as
needed
1 lg Onion, finely minced
1 lg Carrot, finely minced
1 Celery rib
6 Garlic cloves, minced
8 ounce Chanterelles or other fresh,
wild or cultivated
mushrooms, cleaned, cut
into long, thin strips
Three fourths cup Chardonnay or other dry
white wine
1 pound Focaccia, cut into 1 inch
cubes, toasted
1 small Bunch sage, leaves only,
finely chopped
Salt and pepper to taste

The New Orleans Times Picayune

Focaccia Dressing with Chanterelles & Sage by: Jeff Starr, Stags' Leap
Winery

Preheat oven to 350 degrees. Melt butter in large saute pan over medium
heat; add onion, carrot, celery, garlic and mushrooms. Saute, stirring
frequently until mushrooms are cooked through, about 10 mins. Add the
wine, simmer for 5 mins.

Transfer the mushroom mixture to a large bowl and toss thoroughly with the
focaccia, sage, salt and pepper. Transfer the mixture to a lightly
buttered baking pan that will hold the dressing to a depth of about 2
inches. Cover with foil and bake for 30 mins. Remove foil and brush the
top of the dressing lightly with melted butter. Continue to bake until the
top of dressing is golden brown, 1015 minutes.

Posted to FOODWINE Digest 21 November 96

Date: Thu, 21 Nov 1996 15:01:56 0600

From: ALICIA GOLDMAN ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG