Wild-Mushroom Bread Pudding

Ingredients

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

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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