Ingredients:

6 tablespoons unsalted butter, plus more for greasing
1 large yellow onion, finely chopped
3 shallots, finely chopped
3 celery stalks, finely chopped
Kosher salt
2 tbsp chopped fresh thyme leaves
1 1/2 lbs mixed mushrooms such as chanterelle, porcini or trumpet, and shiitake, brushed clean and sliced
1/4 cup dry white wine
1 lb loaf good-quality sourdough peasant bread, cut into cubes and toasted in the oven
1 cup chicken stock, plus more as needed
1 cup heavy cream
3 large eggs

Instructions:

1. Preheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.
2. In a large frying pan, melt the butter over medium-high heat. Add the onion, shallots, celery, and a pinch of salt and sauté until tender and starting to brown, about 10 minutes. Add the thyme and cook for 1 minute. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute. Scrape into a large bowl. Add the bread cubes and toss to combine.

1. In another bowl, whisk together the chicken stock, cream, and eggs. Pour over the bread mixture and toss to thoroughly combine.

1. Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.

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