Monday, February 22, 2010

A friend's birthday party was all the excuse I needed to try this recipe with some new mushrooms and some new cheeses. Usually I use a mix of Trumpet Royale and Velvet Pioppini mushroom, but this time I used Matiake Frondosa all by itself. For the cheeses, I used half Gouda and half Wisconsin romano. This particular romano wasn't too salty. If your romano tastes very salty, reduce the salt in the recipe to 1/4 teaspoon.

2 Tablespoons extra-virgin olive oil
8 ounces mixed MYCOPIA mushrooms, or single variety* - chopped
3 Tablespoons chopped shallot
1/2 teaspoon dried thyme
1 Tablespoon fresh chopped sage
a dash of Worcestershire sauce
1/8 teaspoon of nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
4 large eggs
1 1/2 cups half and half
1 1/2 cups mixed grated gouda and romano
about 3 1/2 cups cubed firm bread (day old is better)

Saute the mushrooms and shallot in the olive oil, then add the herbs and toss with the cubed bread and grated cheeses. Whisk together eggs, half and half and the other seasonings and pour over the mushrooms, bread and cheeses.

Now for the Chef's important hints. (1.) Day old bread really is better. I had fresh bread so I sliced it and dried it in a 250 degree oven for about 20 minutes before cubing it. (2.) Let the mixture sit in the bowl for a good 20 minutes before baking. Stir it a couple of times. By the time you put it into a well-greased 8 x 8 inch baking dish, all the custard should be absorbed into the bread. This makes a HUGE difference. DEELISH!


Blogger Kaytie said...

Your version of mushroom bread pudding sounds outstanding. I just made my recipe on Monday, and it makes me happy every time. Here's how mine turned out:

Friday, October 14, 2011 5:45:00 AM  

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