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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Three-Mushroom and Prosciutto Dressing
Three-Mushroom and Prosciutto Dressing
(Condimenti di Tre Funghi e Prosciutto)
8 cups 1/2-inch cubes rustic rosemary bread (from one 14 and 1/2-ounce loaf)
1 ounce dried Porcini mushrooms
2 cups boiling water
4 teaspoons extra virgin olive oil
One 3-ounce package thinly sliced prosciutto, cut crosswise into 1/4-inch wide slices
6 tablespoons (3/4 stick) butter
1/2 pound small button mushrooms, trimmed
1/2 pound small fresh shiitake mushrooms, stemmed, quartered
1 cup chopped onion
3 garlic cloves, minced
2 and 1/2 tablespoon crushed dried rosemary
1 cup dry white wine
1 cup chopped green onions, divided
2 large eggs, beaten to blend
1 cup (about) chicken broth
Preheat oven to 350F.

Spread bread cubes in single layer on large rimmed baking sheet.

Bake until lightly browned and slightly crisp, about 18 minutes.


Combine porcini mushrooms and 2 cups boiling water in medium bowl; let stand until mushrooms are soft, about 30 minutes.

Strain, reserving soaking liquid.

Chop mushrooms.

Heat olive oil in heavy large skillet over medium-high heat.

Add prosciutto and cook until crisp, stirring occasionally, about 4 minutes.

Transfer to paper towels.

Melt butter in same skillet over medium-high heat.

Add button mushrooms, shiitake mushrooms, and onion to skillet and saute until soft and brown, about 10 minutes.

Add garlic, rosemary, and porcini mushrooms.

Sprinkle with salt and pepper.

Add wine and boil until almost all liquid evaporates, about 4 minutes.

Transfer to bowl.

Preheat oven to 350F.

Generously butter 13 x 9 x 2-inch baking dish.

Combine bread cubes, 1/2 cup prosciutto, mushroom mixture, and 3/4 cup green onions in large bowl; toss to distribute evenly.

Add eggs; toss to coat.

Pour mushroom soaking liquid into 2-cup measuring cup.

Add enough chicken broth to soaking liquid to measure 2 cups.

Add broth mixture to bread mixture; toss to coat (mixture will be moist).

Transfer dressing to prepared dish.

Bake uncovered until top is slightly crisp, about 30 minutes.

Sprinkle with remaining prosciutto and green onions. Makes 10 servings.
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