Leek and Mushroom Stuffing

• 1 1/2 cups hot water
• 1/2 ounce dried oyster mushrooms
• 1 cup (2 sticks) butter
• 1 pound fresh shiitake mushrooms, stems removed, caps sliced
• 1 pound oyster mushrooms, sliced
• 1 1/2 cups chopped leeks (white and pale green parts only)
• 6 garlic cloves, chopped
• 2 cups dry white wine
• 1 tablespoon chopped fresh thyme
• 1 1/2 baguettes French bread
• 1 large egg, beaten to blend

Combine 1 1/2 cups hot water and dried oyster mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely. Pour mushroom -soaking liquid into small bowl, leaving any sediment behind, and reserve.Slice bread in half lengthwise, then cut crosswise into 1/2-inch-thick slices.Melt butter in heavy large pot over medium-high heat. Add shiitake and fresh oyster mushrooms; sauté 10 minutes. Add leeks and garlic; sauté 5 minutes. Add wine, thyme and re-hydrated oyster mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made a day ahead. Cover mushroom mixture and oyster mushroom-soaking liquid separately and chill. Reheat mushroom mixture to lukewarm before continuing.)Transfer mixture to very large bowl. Mix bread into mushroom mixture. Season with salt and pepper; mix in egg.Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes.