1.   Add tomatoes, mushroom liquid, bacon and red pepper flakes.

2.   Add reserved mushroom liquid to wok and stir a few times to mix.

3.   Add the wild rice, mushrooms, mushroom soaking liquid and broth to the Dutch oven.

4.   Add fresh or dried oregano to mushrooms, and continue cooking until most of the mushroom liquid has evaporated.

5.   Drizzle reserved oyster and mushroom liquids over bread cubes in large bowl and toss to moisten thoroughly.

6.   Drain mushroom liquid through a sieve lined with a paper towel and reserve.

7.   For last liquid addition, use mushroom liquid.

8.   Strain the mushroom liquid through a paper towel or a fine sieve and reserve.