Wild Mushroom Bread Pudding
I'm sure you won't be disappointed with this recipe. I served this at a potluck luncheon where it received
great reviews.
by Rene Seltzer
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Pleurotus ostreatus. © dietel (CC-BY-NC) (from inaturalist.org, obs. 142192368)
Method
Preheat the oven to 350°F.
Butter glass baking dish.
Heat oil in a heavy, large pot over medium-high heat.
Add all the mushrooms and garlic to the pot and sauté 10 minutes, then add basil and parsley (I used a very generous amount), sage, and thyme.
Sauté 5 more minutes, then remove pot
from the heat.
Whisk eggs, cream, milk, parmesan, salt and pepper in a large bowl. Add bread cubes, and toss to coat. Let stand 15 minutes.
Stir in mushroom mixture.
Transfer to buttered baking dish.
Sprinkle parmesan cheese over top.
Bake at 350°F until pudding is golden brown and set in the center (about 1 hour).
Serve warm. Bon appetit!
Recipe contributed:
February
2000
It was served with a Windsor '96 Petite Syrah, which has a wonderfully dry finish. As it opened up, the wine just kept getting better and better.
Objective:
Side or first course
Total Time:
About 2 hours
Yield:
Serves 10 to 12
Suggested Mushrooms:
- Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus)
- Portobello/portabella, champignon, cremini, button (Agaricus bisporus)
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Ingredients
3 Tbsp. olive oil
6 oz. shiitake mushrooms, sliced (omit stem)
6 oz. oyster mushrooms, sliced
6 oz. cremini mushrooms, sliced
2 oz. portobello mushrooms, sliced (omit stem)
4 tsp. chopped garlic
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh parsley
1 tsp. dried rubbed sage
1 tsp. dried thyme
5 large eggs
2 cup whipping cream
1 cup milk (I used 1% to balance the cream!)
⅓ cup Parmesan cheese
¾ tsp. salt
½ tsp. ground pepper
6 cups 1" cubes crustless sourdough French bread
8"x8"x2" glass baking dish