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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 221.3
  • Total Fat: 11.8 g
  • Cholesterol: 121.5 mg
  • Sodium: 505.4 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 7.1 g

View full nutritional breakdown of Mushroom Bread Pudding calories by ingredient
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Mushroom Bread Pudding

Submitted by: JJFOXX

Introduction

Taken from: http://www.fungi.com/info/recipes/recipe09
.html
Taken from: http://www.fungi.com/info/recipes/recipe09
.html

Number of Servings: 6

Ingredients

    Filling
    half pound of mushrooms (fresh boletes or Shiitakes or dried mushrooms can be substituted)
    garlic - one clove
    one half onion
    2 tbsp olive oil

    Bread Pudding
    half loaf of bread
    3 eggs, beaten
    half cup
    grated Parmesan cheese
    1 Tablespoon of minced Italian parsley
    salt, approx. half teaspoon
    pepper (lots)
    half cube of butter
    two cups homemade stock (chicken, vegetable or beef)

Directions

Step One:
Saute onions and garlic until transparent and then add mushrooms. Continue until mushrooms are golden brown. Salt and pepper to taste. Let cool.

Step Two:
Butter the inside of a souffle pan. Slice the half loaf of bread. Butter both sides of each slice of bread and put an even layer on the bottom of the pan. Put the cooked mushroom over the first bread layer. Combine the eggs, cheese, salt, pepper and parsley. Pour one half the mixture over the mushroom and bread layers. Cover the mushroom layer with one more layer of buttered and sliced bread. Pour the remaining eggs cheese mixture over the top bread layer. Pour approx. two cups of stock (you could even use mushroom stock) over the bread mushroom mixture. It should just come to the top layer of bread.

Let the mixture absorb the stock for at least one half hour. It could even hold overnight in the refrigerator. Bake fifteen minutes at 400 degrees. The pudding will puff up and get a beautiful golden brown crust on top. Carefully run a knife around the inside of souffle pan, and invert on a plate to unmold this beauty. Serve with a small amount of Parmesan cheese, if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user JJFOXX.





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