Wild-Mushroom Bread Pudding

Ingredients

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