Accompanied story, “Fun with Fungi,” published 3-20-2014
6-8 cups bread pieces (rolls or homemade bread are best)
2-3 cups chopped morel mushrooms
1 small onion, chopped
1 teaspoon sage
1/4 cup chopped celery
2 eggs, beaten
1 tablespoon butter
1 1/2 to 2 cups salted chicken broth
Salt and pepper to taste
Set the bread out overnight to dry. Saute the onion, celery, and mushrooms in the butter. Add the sage, and salt and pepper to taste. Combine with the bread.
Mix cooled broth and eggs in another bowl. Pour over bread mixture and stir until it becomes soupy in the bottom. Spoon into a greased 2-quart casserole dish and cover, baking 1 hour at 350 degrees.
Remove the lid the last 15 minutes so the top becomes crunchy.
