Tear or chop the mushrooms into bite-sized pieces, then thinly slice the fennel. Add both to a sheet pan and drizzle with one tablespoon of olive oil. Season with a pinch of salt and mix to coat.

Roast the bread on the top rack of the oven for 10 minutes, until it feels dried out. Let the vegetables roast on the bottom rack for 20-30 minutes or until the oyster mushrooms are golden and crisp and the fennel is browning at the edges.

While those are roasting, it's time for a little mise en place. Thinly slice the shallots, celery, and scallions. Grate the garlic cloves and finely chop the parsley and set them aside.

Place a 7-quart Dutch or 3.5-quart braiser over medium heat. Add the butter and remaining 2 tablespoons of olive oil and let the butter fully melt before adding the shallots and celery. Cook until softened, 9-10 minutes, then add the scallions, garlic, parsley, dried oregano, sage and thyme leaves. Taste and season with freshly ground black pepper as preferred.

Cook for an additional 3 minutes. By this time the fennel and mushrooms should be done roasting, so gently mix them in. Turn off the heat. In a small bowl, whisk 3 eggs together with 1 cup of the Better than Bouillon water blend. Add the bread and the egg mixture to the pot and gently stir everything together. You'll see the bread almost collapse into the vegetable base.

Once everything is well-mixed, make sure the top is patted flat. Shave the parmesan over the top.

Cover and either let this rest in the fridge overnight for the best texture, or you can bake right away.

Serve warm!