Wild-Mushroom Bread Pudding

Ingredients

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