Preheat oven to 400F.
Tear the boule into 1-inch pieces and evenly divide between 2 medium sheet trays. Drizzle with EVOO and sprinkle with salt and pepper. Toss to coat then spread out into a flat, even layer. Bake for 15 minutes, remove, toss and then alternate the placement of the sheet trays and bake for another 15 minutes or until golden brown and crunchy.
Meanwhile, bring a medium 10-inch nonstick skillet up to heat over medium. Drizzle in 2 tbsp. EVOO and add in half of the mushrooms. Cook for 5 minutes, untouched. Stir and cook for 2-3 minutes more or until golden brown then add in the remaining mushrooms. Cook for another 10 minutes or until golden brown and softened. Season with salt and pepper then pour into a large bowl.
Bring the skillet back up to heat over medium and drizzle in 1-2 tbsp. EVOO and add in the celery and green onions. Sauté for 8-10 minutes or until they begin to soften. Season with salt and pepper. Remove from heat and pour into the bowl with the mushroom.
Next add in the walnuts, thyme, rosemary and oregano followed by the bread. Toss to combine. Add in 2 cups of broth, stir and let absorb for a few minutes then add in another 1 cup. Stir and pour into a 9x13 baking dish, add the remaining 1/2 cup of broth and finish with a drizzle of EVOO.
Turn the oven to 350F and bake for 30-35 minutes or until golden and crispy on top.
Recipe Courtesy of Megan Mitchell
As seen on Food Network Kitchen