Halfway between a stuffing and a gratin, this dish is difficult to define. Toasted baguette cubes are mixed with sautéed cremini and chanterelle mushrooms and rehydrated porcinis. A creamy sauce made with Cambozola, a cheese that’s like a cross between Camembert and Gorgonzola, is poured over the top, and the whole thing is baked until bubbly. Serve this rich casserole next to a steak or as a vegetarian main dish with a salad.
This recipe was featured as part of our Fall Ingredients recipe gallery.