Mushroom Bread Pudding
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From Jefferey.
A savory delight! That’s based on the Italian customized of current boletes, recycling of yesterdays bread and sturdy full flavored shares. To not be missed as facet dish for a special occasion or as a most necessary dish when it is chilly and moist exterior.
Filling
- half pound of mushrooms (current boletes or Shiitakes or dried mushrooms shall be substituted)
- garlic – one clove
- one half onion
- 2 tbsp olive oil
Bread Pudding
- half loaf of bread
- 3 eggs, crushed
- half cup
- grated Parmesan cheese
- 1 Tablespoon of minced Italian parsley
- salt, approx. half teaspoon
- pepper (tons)
- half cube of butter
- two cups selfmade stock (rooster, vegetable or beef)
Step One:
Saute onions and garlic until clear after which add mushrooms. Proceed until mushrooms are golden brown. Salt and pepper to model. Let cool.
Step Two:
Butter the inside of a souffle pan. Slice the half loaf of bread. Butter both aspect of each slice of bread and put a superb layer on the underside of the pan. Put the cooked mushroom over the first bread layer. Combine the eggs, cheese, salt, pepper and parsley. Pour one half the mix over the mushroom and bread layers. Cowl the mushroom layer with one more layer of buttered and sliced bread. Pour the remaining eggs cheese mixture extreme bread layer. Pour approx. two cups of stock (you’ll be able to even use mushroom stock) over the bread mushroom mixture. It ought to easily come to the best layer of bread.Let the mix take in the stock for not lower than one half hour. It could even preserve in a single day inside the fridge. Bake fifteen minutes at 400 ranges. The pudding will puff up and get a beautiful golden brown crust on excessive. Rigorously run a knife throughout the within souffle pan, and invert on a plate to unmold this magnificence. Serve with a small amount of Parmesan cheese, if desired.This was the prize at our family Christmas dinner this yr (1996). Even Mom cherished it!
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