Title: Focaccia Dressing with Chanterelles and Sage
Categories: None
Yield: 12 Servings

8 tb Butter, plus additional as
-needed
1 lg Onion, finely diced
1 lg Carrot, finely diced
1 Celery rib
6 Garlic cloves, minced
8 oz Chanterelles or other fresh,
-wild or cultivated
-mushrooms, cleaned, cut
-into long, thin strips
3/4 c Chardonnay or other dry
-white wine
1 lb Focaccia, cut into 1 inch
-cubes, toasted
1 sm 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, 10-15 minutes.

Posted to FOODWINE Digest 21 November 96

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

From: ALICIA GOLDMAN