• 3 1/4 cups canned low-salt chicken broth
• 1 ounce dried porcini mushrooms, rinsed
• 6 tablespoons (3/4 stick) butter
• 2 cups chopped onions
• 1 cup chopped celery
• 2 1/2 teaspoons dried marjoram
• 1 teaspoon dried thyme
• 3/4 pound fresh shiitake mushrooms, stems discarded, caps coarsely chopped
• 3/4 pound crimini mushrooms, stems trimmed, caps coarsely chopped
• 1 1/2 teaspoons salt
• 8 cups 1/2-inch pieces country-style white bread (about 1 pound)
• 1/2 cup finely chopped fresh Italian parsley
• 2 eggs, beaten to blend

Preheat oven to 400°F. Butter 13x9x2-inch baking dish. Melt 6 tablespoons butter in heavy large pot over medium heat. Add porcini, chopped onions, celery, marjoram and thyme. Cover and cook 10 minutes, stirring occasionally. Add shiitake, crimini and 1 teaspoon salt. Cover and cook until mushrooms begin to release their liquid, stirring occasionally, about 5 minutes. Increase heat to medium-high. Uncover and cook until almost all liquid evaporates and mushrooms brown lightly, stirring frequently, about 8 minutes. Transfer mushroom mixture to large bowl. (Mushroom mixture can be prepared 1 day ahead. Cover and refrigerate.)