Wild-Mushroom Bread Pudding

Serving size:

ingredients

4 C (1/2-inch) fresh bread cubes (preferably brioche or challah; about 5 ounces)
1 1/2 lbs mixed fresh wild mushrooms (Mycopia selection suggested)
1/2 C finely chopped shallot
2 tbsp unsalted butter
1/2 C finely chopped flat-leaf parsley
2 lg garlic cloves, finely chopped
2 C half-and-half
4 lg eggs
1/2 C grated Parmigiano-Reggiano

directions

Gourmet | December 2007 Paul Grimes

Going beyond the customary side dishes for beef (mushrooms and a gratin), we’ve combined all the luxurious flavor of wild mushrooms sautéed in cream with good buttered toast for these single-serving puddings, giving every guest a perfect mix of crisp, golden surface and warm, melting interior.

Yield: Makes 8 servings Active Time: 35 min Total Time: 1 1/2 hr Equipment: 8 (6-ounce) ramekins

Preheat oven to 350°F with rack in middle.

Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.

Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces.

Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat.

Rating:

Source: Lindsay Metcalfe