MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Wild Mushroom-Herb Bread Pudding
Categories: Stuffing, Breads, Mushrooms, Herbs, Wine
Yield: 8 Servings

3 c Sliced assorted fresh wild
- mushrooms*
1/4 c Sliced shallots (2 medium)
3 cl Garlic; minced
2 tb Olive oil
1/4 c Dry sherry or dry white
- wine
6 c Herbed or onion focaccia
- bread; in 1" pieces
4 lg Eggs; lightly beaten
2 c Half & half or light cream
1 c Gruyere cheese; shredded
1 tb Snipped fresh thyme
1 tb Snipped fresh rosemary
1/2 ts (ea) salt & coarse ground
- black pepper

* such as cremini, portobello*, chanterelle, and/or
stemmed shiitake or oyster (8 ounces)

Grease a 2 quart rectangular baking dish; set aside. In a
large skillet cook mushrooms, shallots, and garlic in hot
oil over medium heat about 5 minutes or until tender.
Carefully add sherry. Simmer until liquid is almost all
evaporated. Transfer mixture to a large bowl. Stir in
focaccia.

In a medium bowl combine eggs, half-and-half, cheese,
thyme, rosemary, salt, and pepper. Pour egg mixture over
focaccia mixture, pressing with a wooden spoon to moisten
all of the bread. Spoon into prepared dish. Cover; chill
for at least 2 hours.

Set oven @ 325ºF/163ºC.

Bake about 40 minutes or until a knife inserted near the
center comes out clean. Let stand for 10 to 15 minutes
before serving.

FROM THE TEST KITCHEN: Quarter portobello mushrooms before
slicing.

Makes: 8 servings

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

MMMMM

... "If hunger makes you irritable, better eat and be pleasant." Sefer Hasidim --- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)