素食野生蘑菇酸味

将面包块单层撒在3个有框烤盘上，然后在室温下散开，在室温8小时或过夜以干燥。

预热烤箱至375°F。将2汤匙黄油加热到13至14英寸深的煎锅中，直至发出嘶嘶作响。加入芹菜和洋葱；煮，经常搅拌，直到减轻10到13分钟。加入百里香和迷迭香；煮，不断搅拌，直到香，大约1分钟。将芹菜混合物转移到一个大碗中。

锅擦干净,和广告d 1/4 cup butter. Heat over medium until sizzling. Stir in mushrooms. Increase heat to high; cook, undisturbed, until bottoms of mushrooms are browned, about 3 minutes. Stir mushrooms, and cook, stirring occasionally, until mushrooms are browned all over, about 20 minutes. Remove skillet from heat, and let stand 30 seconds. Add sherry to skillet, stirring and scraping up any browned bits from bottom of skillet. Return skillet to heat over medium; add parsley, salt, pepper, and remaining 1/4 cup butter; stir until butter is melted. Add mushroom mixture to celery mixture; add dried bread, and toss to combine.

将汤和鸡蛋搅拌在一起，直到彻底混合。不断搅拌，慢慢将汤汁混合物倒入面包混合物中。继续搅拌直至大部分库存被吸收。用黄油给13- x 9英寸的烤盘涂上油脂；将面包混合物倒入烤盘中，并用铝箔紧紧盖住。

在预热的烤箱中烘烤，直到加热约30分钟。发现并煮至15至20分钟的浅褐色。上菜前10分钟站起来。