Janet Mcdevitt's Wild Mushroom Bread Pudding

Name: Janet Mcdevitt's Wild Mushroom Bread Pudding
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1 onion, sliced; 2 garlic cloves, minced; 1 tablespoon butter; 8 ounces wild mushrooms, coarsely chopped; 2 cups whole milk (or cream); 2 eggs; 1/2 teaspoon salt; 1/2 teaspoon rosemary; 1/4 teaspoon pepper; 4 cups bread, 1-inch cubed rustic type, packed; 1/4 cup parmesan cheese, shredded

Submitted by Busters friend

"This is from the Seattle Times Pacific Northwest section. Made this over the weekend to accompany Recipe#98601 (sans olive sauce) as a friend who dislikes custardy bread puddings but loves mushrooms. Turned out FAB! Think of it as a stuffing/dressing rather than bread pudding. Served with asparagus too. It was eaten & enjoyed by all - even the initially dubious (who kept muttering the bread pudding was supposed to be sweet). Sub in any type of mushroom you have - I used white field mushrooms. Next time I will rehydrate some dried morels I have (it's spring after all) & mix in. Perfect accompaniment to poultry."

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Ready In:: 1hr 15mins
Ingredients:: 11
Serves:: 6

ingredients

1 onion, sliced
2 garlic cloves, minced
1 tablespoon butter
8 ounces wild mushrooms, coarsely chopped
2 cups whole milk (or cream)
2 eggs
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon rosemary
¹⁄₄ teaspoon pepper
4 cups bread, 1-inch cubed rustic type, packed
¹⁄₄ cup parmesan cheese, shredded

directions

Preheat the oven to 350 degrees. In a saucepan over medium-high heat, sauté the onion and garlic in butter. Add the mushrooms and cook until soft.
Whisk together the milk or cream, eggs, salt, rosemary and pepper. Add the cubed bread to the milk mixture and let soak 20 minutes. Once the bread has absorbed most of the liquid, add the mushroom mixture and cheese and stir together.
Bake in a 10 ½-inch pie dish for about 45 minutes, or until a knife inserted in the middle comes out clean.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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