<http://schema.org/recipeInstructions>
" Heat oven to 350 degrees F. Lightly butter a 9- by 13-inch baking dish and set aside. Melt 2 tablespoons butter in a large Dutch oven over medium-high heat. Finely chop shallots and celery and cook in butter until soft, about 3 minutes. Add mushrooms and salt and brown, about 8 minutes. Add Pernod and cook until liquid evaporates, about 2 minutes. Remove from heat and toss with remaining ingredients. Transfer to prepared dish, dot with remaining butter, and bake until heated through and top is golden, 30 to 40 minutes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a29753/stuffing-recipes-brioche-mushrooms-thanksgiving/?src=shelter_footer>