Preheat oven to 300°F (150°C) if drying fresh bread. Spread bread cubes on baking sheets and bake for 15-20 min until dried. Let cool. Increase oven to 375°F (190°C) for baking stuffing. Place dried bread in a large bowl and toss with 4 tbsp melted butter.

Soak dried porcini mushrooms in 1 cup hot water for 15-20 min. Remove and chop mushrooms. Strain and reserve the soaking liquid.

In a large skillet over medium heat, melt 4 tbsp butter. Add onion and celery; cook for 8-10 min until soft. Add garlic; cook 1 min more.

Increase heat to medium-high. Add all mushrooms, salt, and pepper. Cook for 8-10 min until browned and liquid has evaporated. Add wine (if using) and cook for 1-2 min, scraping up browned bits.

Pour the entire mushroom mixture (with juices) over the bread cubes. Add all fresh herbs (parsley, sage, thyme, rosemary). Gently toss to combine.

In a medium bowl, whisk eggs. Whisk in broth and the reserved porcini soaking liquid.

Pour the liquid mixture over the bread and mushroom mixture. Fold gently until absorbed. Let sit for 10-15 minutes.

Transfer mixture to a greased 9x13-inch baking dish. Cover tightly with foil.

Bake covered for 30 minutes. Uncover and bake for 20-30 more minutes, until golden brown and crisp on top.

Let rest for 10 minutes before serving. Garnish with additional herbs if desired.