1/4 c. butter
1/2 lb. mushrooms, trimmed, minced
1/2 c. minced shallots or green onions
2 (1/4 oz.) pkgs. active dry yeast (2 tbsp.)
2 tbsp. sugar
1 1/2 c. warm water (110 degrees)
2 eggs, room temperature
2 1/2 tsp. salt
1/4 tsp. ground pepper
1/8 tsp. ground thyme
1/2 tsp. dried leaf rosemary, crushed
1/4 tsp. ground sage
6 1/4 - 6 3/4 c. all purpose or bread flour
1 egg yolk blended with 1 tsp. cream for glaze

Melt butter in a large skillet. Add mushrooms and green onions. Stir occasionally over medium heat until all liquid has evaporated, 10 to 15 minutes. Cool to room temperature.

In large bowl of electric mixer, dissolve yeast and sugar in water. Let stand until foamy, 5 to 10 minutes. Add eggs, salt, pepper, thyme, rosemary, sage and 2 1/2 to 3 cups flour. Beat at medium speed with electric mixer 2 minutes or, beat 200 vigorous strokes by hand. Stir in cooled mushroom mixture, including any butter in skillet. Stir in enough remaining flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl.

Knead dough 8 to 10 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.

Grease 2 (1/2 quart) souffle or casserole dishes or, if making mushroom shapes, 2 large baking sheets. Punch down dough; knead 30 seconds. Divide dough in half. Shape into round loaves; place in prepared dishes. Or, shape into 2 mushroom shape loaves.

To Make Mushroom Shapes: Divide dough in half. Pinch a 2" ball from each half. Shape each large piece of dough to resemble side view of a mushroom top, about 7" wide and 5" tall. Place on prepared baking sheets. Shape small pieces of dough to resemble fat stems, about 1" thick and 2 1/2" long. Thin stems will burn while baking. Place 1 end of each stem at center bottom and 1/4" under each larger piece. Pinch undersides to seal. Curve stem slightly. Cover with a dry towel. Let rise until doubled in bulk, about 45 minutes.

Preheat oven to 375 degrees. Slash tops of round loaves as desired. Do not slash mushroom shape loaves. Brush loaves with egg yolk glaze. Bake 30 to 35 minutes or until bread sounds hollow when tapped on bottom. Remove from dishes or baking sheets. Cool on racks. Makes 2 loaves.