Instructions: The night before, place cubed bread on cookie sheet to dry out.

The next day, preheat oven to 425 degrees. Toss portobello mushrooms with garlic and 3 tablespoons oil in a 3- to 4-quart shallow glass or ceramic baking dish. Roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 minutes. Cool to room temperature.

While mushrooms are roasting, cook escarole in a large pot of boiling, salted water, uncovered, 4 to 5 minutes. Drain and rinse under cold water to stop cooking. Squeeze gently to remove excess water.

In small bowl, soak porcini in stock for 20 minutes. Remove mushrooms and chop. Strain stock through a fine sieve to remove sediment; reserve.

Cook onions in remaining 3 tablespoons oil in 12 inch heavy skillet over moderate heat, stirring frequently, until softened, 6 to 8 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside onions in bowl. In same skillet, cook sausage over medium heat until cooked through. Set aside.

Whisk together eggs, cream, stock and remaining salt and pepper in a large bowl. Add mushrooms, escarole, onions, sausage and bread; toss well. Spread in buttered baking dish and bake, covered with foil, in upper third of oven about 20 minutes. Remove foil and bake until edges of bread are crisp, about 10 minutes more.

Note: Dressing can be made 1 day ahead. Store covered in refrigerator. Bring to room temperature before placing in oven to bake, 20-30 minutes covered, another 10 minutes uncovered.

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