Wild-Mushroom Bread Pudding

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: 1½ 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 ¼-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, ½ teaspoon salt, and ¼ 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.

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