wild-mushroom bread pudding

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Servs: 6

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  • add   6 ounces shiitake mushrooms, stemmed, caps thickly sliced
  • add   6 ounces oyster mushrooms, thickly sliced
  • add   1/2 teaspoon ground pepper
  • add   1 cup milk (do not use low-fat or nonfat)
  • add   1 tablespoon chopped fresh parsley
  • add   2 portobello mushrooms, stems and gills removed, caps thickly sliced
  • add   1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
  • add   1 teaspoon dried thyme5 large eggs
  • add   6 cups 1-inch cubes crustless day-old French bread (about 6 ounces)
  • add   4 teaspoons chopped garlic
  • add   3/4 teaspoon salt
  • add   6 ounces crimini mushrooms, thickly sliced
  • add   1 teaspoon dried rubbed sage
  • add   2 cups whipping cream
  • add   3 tablespoons olive oil
  • add   1 tablespoon chopped fresh basil


  1. 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 salt and pepper.
  2. Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture. Transfer to prepared dish. Sprinkle 2 tablespoons cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm.

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