Wild-Mushroom Bread Pudding

Ingredients

  • 6 ounces crimini mushrooms
  • 2 portobello mushrooms
  • 1 tablespoon fresh parsley
  • 5 large eggs
  • 6 cups 1-inch cubes crustless day-old French bread
  • 1 teaspoon dried rubbed sage
  • 4 teaspoons garlic
  • + 10 more ingredients
    • 3 tablespoons olive oil
    • 1 cup milk (do not use low-fat or nonfat)
    • 1 teaspoon dried thyme
    • ½ teaspoon ground pepper
    • 6 ounces shiitake mushrooms
    • ¾ teaspoon salt
    • 6 tablespoons freshly grated Parmesan cheese
    • 2 cups whipping cream
    • 1 tablespoon fresh basil
    • 6 ounces oyster mushrooms

Preheat oven to 350°F. Lightly butter 8 x 8 x 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 sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with...

View full recipe at Epicurious

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