Wild-Mushroom Bread Pudding

Ingredients

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

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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