Subj : BH&G 2994
To   : All
From : Dave Drum
Date : Sat Jun 12 2021 11:34:00

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
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