Recipe by Lori Ross

I like to use a combination of dried, canned and fresh mushrooms mixed together.  It’s the best mushroom recipe I’ve ever had!
1.6 oz. dried exotic mushrooms (shitake, morel, cremini, porcini)
1/2 c. sherry
4-5 slices of bread; toasted, buttered, and cubed
1 Tbsp fresh thyme, chopped or 1 t dry
1 c. heavy cream
Salt and pepper to taste

Preheat oven to 350. Cut mushrooms into thick slices or in half lengthwise, cover bottom of 1 ½-quart casserole dish with 1/3 of the bread. Sprinkle with thyme, salt, and pepper. Add 1/3 of the mushrooms. Repeat until all the mushrooms and bread are used up. Pour cream over top. Bake for 35 minutes, then add sherry and bake for 5 more minutes.