Recipe for Wild-Mushroom Bread Pudding 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6
Ingredients:
Amount Ingredient
3 tbl olive oil
6 oz shiitake mushrooms stemmed, and
caps thickly sliced
6 oz oyster mushrooms thickly sliced
6 oz crimini mushrooms thickly sliced
2 x portobello mushrooms stems and gills
removed, caps thickly sliced
4 tsp chopped garlic
1 tbl chopped fresh basil
1 tbl chopped fresh parsley
1 tsp dried rubbed sage
1 tsp dried thyme
5 lrg eggs
2 cup whipping cream
1 cup milk (do not use low-fat or nonfat)
1/4 cup freshly-grated Parmesan cheese plus
2 tbl freshly-grated Parmesan cheese
3/4 tsp salt
1/2 tsp freshly-ground black pepper
Instructions:
Instructions: Preheat oven to 350 degrees. Lightly butter 8- by 8- by 2-inch glass baking dish. Heat oil in heavy large pot over medium-high heat. Add all mushrooms, garlic, basil, parsley, sage and thyme and saute until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with salt and pepper.

Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture. Transfer to prepared dish. Sprinkle 2 tablespoons cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm.

This recipe yields 6 servings as a side dish.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Wild-Mushroom and Potato Stew   ::   Wild-Mushroom Lasagna   ...