Wild-Mushroom Bread Pudding

Ingredients

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