Ingredients:

• 1 cup Heavy cream
• ½ cup Rice milk
• 2 each Large egg
• ¼ cup Fresh sage, chopped
• ¼ cup Fresh parsley, chopped
• 2 cups Wild mushrooms
• 3 each Cloves of garlic
• 2 cups Dried French bread
• 1 tsp Kosher salt

Preheat your oven to 350 degrees

Preparation: First rinse your mushrooms to remove all the dirt, and then chop them roughly. Chop all your fresh herbs and garlic and set aside. If your bread is not dried from leaving it out over night then cut the bread into ¼ inch pieces and bake them in the oven for ten minutes at 400 degrees. Place your cream and rice milk on the stove top and bring to a boil and turn of the heat. Beat the eggs in a bowl until pale in color. We now want to combine the eggs with the hot cream and milk but do not want to cook the eggs. So you must add one tablespoon of the hot cream to the eggs and continue whisking. Do this three to four times until the bowl the eggs are in feels warm. You can now whisk in the eggs. Let this mixture sit for five minutes. Take your bread and place in a deep bowl pour in your cream and egg mixture along with the garlic, salt, and fresh herbs, and chopped mushrooms. Toss until the bread is coated nicely. Pour into a 8 inch glass baking square that has been buttered to reduce sticking. Cover the stuffing with aluminum foil and bake for 45 minutes. Let the stuffing sit for ten minutes before serving

For information on how to buy the best fresh herbs, read this article.

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We consider this recipe to be IC friendly based on this list of problem foods put out by the Interstitial Cystitis Association and IC Network.

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