Mushroom Stuffing by The Feel Good Foodie, Yumna Jawad

1 loaf French bread cubed
3 tablespoons butter
2 tablespoons olive oil
1 pound mushrooms sliced (eg. cremini, oyster, and shiitake)
1 onion diced
3 celery stalks diced
4 garlic cloves minced
2 tablespoon fresh sage chopped
1 tablespoon thyme chopped
1 tablespoon fresh rosemary chopped
1 tablespoon soy sauce
½ teaspoon salt
½ teaspoon black pepper
3 cups low sodium vegetable broth
3 tablespoons fresh parsley chopped

o Preheat the oven to 400˚F. Place the bread cubes in a 9 x 12 inch baking dish. Bake for 20 minutes, tossing halfway through. Remove from the oven and set aside.
o Meanwhile, heat butter and olive oil in a large skillet over medium heat. Once melted and shimmering, add the mushrooms and cook for 10 minutes until the moisture has evaporated.
o Add the onions and celery, cooking for another 5-6 minutes until they begin to soften. Add garlic, sage, thyme, rosemary, soy sauce, salt, and pepper, and continue cooking another 1-2 minutes until the garlic is fragrant. Add the broth to deglaze the pan and remove from heat.
o Transfer the mushroom mixture on top of the toasted bread cubes along with the parsley,and gently toss until well combined and the liquid is absorbed.
o Bake for 30 minutes or until the top is browned well.