Wild Mushroom Bread Pudding
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Wild Mushroom Bread Pudding
  Bread    Pudding    Mushrooms  
Last updated 6/12/2012 12:59:59 AM. Recipe ID 22995. Report a problem with this recipe.
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      Title: Wild mushroom bread pudding
 Categories: E.
      Yield: 4 Servings
 
    1/4 c  Olive oil
      3 lb Wild mushrooms , sliced (
           Oysters, Shiitake,
           Chantrelles,
           Hedgehog)
      1 lb Onion , thinly sliced
      3    Eggs
      3 c  Heavy cream
    1/4 c  Molasses
      1 c  Grated Parmesan cheese
      1 lb White bread, torn into
      1    Inch pieces
           Salt and pepper
      1 tb Unsalted butter
    1/4 c  Dry bread crumbs
 
  Heat oil in a large saute pan, add the mushrooms and cook over medium
  heat for 12 minutes, allowing for the juices to cook out and the
  mushrooms to get soft. Remove them for the pan, add the onions to the
  same pan and cook , over medium heat until they are brown and sweet ,
  about 15 minutes. It may be necessary to add a couple of tablespoons
  of water in the beginning of the cooking to get the onions to cook
  without burning. In a large bowl, beat the eggs until they loosen up.
  Add the cream and molasses, stir to incorporate. Add the mushrooms,
  onions, 3/4 cup of the cheese, and bread. Mix well to completely
  coat. Season highly with the salt and pepper. Let this mixture sit
  for 1 hour. Coat the inside of a 2 quart casserole dish with the
  butter. Dust with the bread crumbs. Preheat the oven to 325. After an
  hour, stir the mixture and pour into the prepared dish and sprinkle
  the top with the remaining cheese. Cover with foil and bake for 50 to
       60    minutes.
  




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Recipe ID 22995 (Apr 03, 2005)

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