Wild-Mushroom Bread Pudding

Ingredients

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

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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