1/2 cup Butter plus 5 tablespoons melted
1 large Onion finely diced
1 large Organic Carrots finely diced
2 stalks Organic Celery finely diced
6 cloves Organic Garlic minced
12 ounces shiitake mushrooms - or Chanterelle Mushrooms sliced and stemmed
3/4 cup Dry White Wine
1 pound Focaccia Bread cut into 1 inch cubes and toasted in 350°F oven until lightly brown
1 bunch Sage leaves only finely chopped
Salt and Pepper to your taste
Preheat oven to 350°F.
Melt one stick butter in a large saute pan over medium heat.
Add onion, carrot, celery, garlic and mushrooms.
Cook on medium heat, stirring frequently until mushrooms are cooked through and onions are softened, about 10 minutes.
Add wine and simmer for 5 minutes.
Transfer mushroom mixture to a large bowl and toss with bread, sage, salt and pepper.
Transfer mixture to a lightly buttered baking pan that will hold about 2 inches of stuffing.
Cover with foil and bake for 30 minutes.
Remove foil and brush stuffing lightly with melted butter.
Continue to bake until the top is golden brown, about 10-15 minutes.