| Shiitake Bread Pudding |
| Great side for Thanksgiving (or any time of year)! The Shiitake’s hearty texture and the earthy flavor of the bread and sage makes this savory pudding one of our favorites. Any crusty white loaf or even cornbread could be substituted as well. Ingredients: 6-7 c. of day old French bread or marble rye, cubed About 1 lb. Shiitake mushrooms, sliced thin 1 small leek 3-4 cloves garlic 3 Tbsp extra-virgin olive oil 1 tsp. thyme 1 tsp. sage 1 tsp. basil Parsley and chives 5 eggs 2 c. heavy whipping cream 1 c. milk ¼ – ½ c Parmesan cheese Salt and pepper to taste Preparation: Heat the oil in a large skillet. Add garlic and leeks, sautéing until fragrant. Add the mushrooms and herbs, cook until mushrooms are tender, about 10 minutes. Add salt and pepper to taste. In a large bowl, whisk together the eggs, cream, milk, and Parmesan cheese. Toss in the bread cubes and let sit for 5-10 minutes. Gently mix in the mushrooms and pour into a buttered baking dish. Sprinkle with Parmesan and bake at 350° for 45 minutes to an hour. Enjoy! |
