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3 T olive oil<br>
6 oz shiitake mushrooms, stemmed, chopped<br>
6 oz oyster mushrooms, chopped<br>
6 oz crimini mushrooms, chopped<br>
2 portobello mushroom caps, sliced<br>
1 shallot, minced<br>
1 T fresh parsley<br>
1 t dried sage<br>
1 t dried thyme<br>
5 eggs<br>
2 c heavy cream<br>
1 c milk (do not use lowfat or skim)<br>
1/3 c grated parm cheese<br>
salt and pepper<br>
6 cups cubed french bread (preferably a day or two old)<br><br>
oven at 350o. grease an 8X8 baking dish.<br><br>
in a saute pan, heat the oil over medium heat. add the mushrooms, shallot, herbs and saute until the mushrooms are tender. remove from heat and season to taste with salt and pepper.<br><br>
whisk eggs, cream, milk and cheese. add the bread. toss to coat. let sit for 10 to 15 minutes. stir in the mushrooms. pour into the baking dish. you can sprinkle more parm cheese on top if you want. then pop it in the oven for an hour.<br><br>
i usually double or triple the recipe and use one of my huge casseroles for baking. it's pretty tasty served with lamb, and my mother likes to make it with pork roast. of course, all that rich food together makes for outrageous heartburn, and you may have to lie on the living room floor for an hour.
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