Name: Three-Mushroom Dressing with Prosciutto
Yield: Servings
Ingredients: 8 cups 1/2-inch cubes rustic rosemary bread (from one 14 1/2-ounce loaf); 1 ounce dried porcini mushrooms*; 2 cups boiling water; 4 teaspoons vegetable oil; 1 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 1/2 tablespoons crushed dried rosemary; 1 cup dry white wine; 1 cup chopped green onions, divided; 2 large eggs, beaten to blend; 1 cup (about) low-salt chicken broth

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