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Wild Mushroom Bread Pudding

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Oyster Mushrooms
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La Belle Cuisine

Wild Mushroom Bread Pudding
Bon Appetit: The Christmas Season
2000, Bon Appétit, Crown Publishing Group

3 tablespoons olive oil
6 ounces shiitake mushrooms, stemmed,
caps thickly sliced
6 ounces oyster mushrooms, thickly sliced
6 ounces crimini mushrooms, thickly sliced
2 portobello mushrooms, stems and gills
removed, caps thickly sliced
4 teaspoons chopped garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
5 large eggs
2 cups whipping cream
1 cup whole milk
1/4 cup plus 2 tablespoons freshly
grated Parmesan cheese
1/4 teaspoon salt
1/2 teaspoon ground black pepper
6 cups 1-inch cubes crustless day-old
French bread (about 6 ounces)

Preheat oven to 350 degrees F. Butter an 8x8x2-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 from heat. Season with
salt and pepper (Can be made 1 day ahead. Cover and refrigerate.)
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 set in center, about 1 hour. Serve warm.
Serves 6

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