Savory Maitake Bread Pudding
Description
A flavorful and attractive side dish.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Style
Serves
6-8
- 2 large cloves garlic, minced
- 1 onion, minced
- 2 T. olive oil
- 1 lb. Maitake, chopped into bite size pieces
- 1 loaf Italian or French bread, cubed and let dry 8-12 hours (Challah or Brioche for special occasions!)
- 6 eggs
- 3/4 C. Parmesan cheese, fresh grated
- 1 T. fresh thyme or 1 t. dried
- 3 T. fresh Italian parsley, minced
- Salt and pepper
- 3.5 C. stock (chicken, vegetable or beef)
- 1/2 C. sherry or dry white wine
Methods/steps
- Saute onions and garlic in oil over medium heat until transparent, then add mushrooms and continue until mushrooms are golden brown. Salt and pepper to taste and let cool.
- Butter or non-stick spray a 9x13x2 glass baking dish.
- Beat eggs, 1/2 C. Parmesan, thyme, parsley, salt & pepper together, then stir in the stock and sherry.
- Mix the bread cubes and mushroom mix in a large mixing bowl. Add the liquid ingredients to the dry ingredients and toss several times to distribute evenly.
- Transfer the mix to the baking dish, spread evenly, and top with the remaining Parmesan. Cover and let stand for 1/2 hour, or up to overnight in the refrigerator.
- Bake in a 350 degree oven 30-45 minutes (from room temperature), or until firm and golden brown on top.
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