Wild Mushroom Orzo Stuffing

1 Loaf of herb french bread cubed (or regular bread tossed with olive oil and dried herbs)

2-3 Cups chicken stock

½ lbs Orzo (rice shaped pasta)

4 T Olive oil

1 pk Portobello mushrooms slices

1 pk Button mushrooms, sliced

1 pk Porcini mushrooms (dried)

1 pk Maitake mushrooms (dried)

4 T Butter

1 Lg Onion peeled and coarsely chopped

2 Shallots peeled and finely chopped (available in the freezer section now!)

6 Celery stalks, chopped, leaves included

1 T Oregano, dried

2 T Parsley, chopped

Salt and pepper

Arrange bread on cookie sheet drizzle with olive oil and sprinkle with salt pepper and oregano and bake at 300 until lightly browned, about 10 minutes. Allow the bread to cool slightly.

In a large sauce pan allow the chicken stock to boil. Add the orzo and cook over high heat, stirring occasionally, for 8 to 10 minutes, until tender. Drain and reserve stock. Toss orzo with 2 T of olive oil and set aside.

Soak dried Porcini mushrooms and Maitake mushrooms in boiling water and wine for 20 minutes. Clean fresh mushrooms with damp cloth, trim the bottoms and chop.

Melt butter and olive oil in large sauce pan. Add onions and shallots and sauté over medium high-heat for 5 minutes. Add the mushrooms, celery, and oregano, and continue sautéing for about 4 minutes, or until the mushrooms are tender. Chop soaked mushrooms and add to veggie mixture.

In a large bowl, stir together bread, orzo, sautéed vegetables, and parsley. If necessary add reserved stock to moisten stuffing. Season with salt and pepper.