Roasted Mushroom Bread Pudding
4 oz. Mushrooms, chopped
1 T. olive oil 2 C Bread, diced 1 T onion, diced 1 t. garlic, minced 1 C Heavy cream (roasted mushroom infused) 2 ea. Eggs ½ C Mushroom stock (or chicken/vegetable) 1 T. Parsley, chopped 1 T. Chives, chopped Salt and Pepper Save shitake stems and mushroom trimmings. Roast in a 400 F oven for 5-10 minutes until brown and aromatic. Add about ½ C of the roasted mushroom stems to your cream and let steep overnight. Strain the cream from the stems and reserve for later. Set your oven to broil. Toss the chopped mushrooms and onions in olive oil and season with salt and pepper. Spread in a single layer on a sheet tray and place on the top rack closest to the broiler or top of the oven. Cook for 3-5 minutes until browned. In a mixing bowl, whisk together the cream, eggs, stock, herbs, and salt and pepper. In another bowl add the bread and the cooked mushroom mixture. Toss to incorporate. Now mix in the egg mixture. Pour this into a greased 8x8 baking dish or individual ramekins. Cover with aluminum foil and bake at 350 F for 30-40minutes. Remove the foil and bake an additional 10 minutes. If done in individual containers, bake for 20-30 minutes covered and an additional 5 uncovered. |