Wild-Mushroom Bread Pudding

Ingredients

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

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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