Wild-Mushroom Bread Pudding

Ingredients

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

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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