WILD MUSHROOM BREAD PUDDING

Ingredients:

3 tbsps butter (or olive oil)

1 bch green onions, finely chopped

¾ lb assorted mushrooms, (shiitake, oyster, button etc), thickly sliced (the shiitakes should be
Stemmed as well)

2 Portobello mushrooms, stems and gills removed, caps thickly sliced

2 tbsps chopped garlic

1 tbsp each of chopped fresh basil and parsley

1 tsp each of dried thyme and sage

1 tsp Worcestershire sauce

5 large eggs

2 cups heavy cream

1 cup milk

½ cup Parmesan cheese

¾ `tsp salt

½ tsp freshly ground black pepper

¼ tsp cayenne

6 cups day old French or sourdough bread, crusts removed and bread cut into 1-inch cubes

Directions:

Preheat oven to 350F

Butter an 8x8x2 inch glass baking dish. Heat butter in a large skillet over medium heat. Add the green onions, and cook until soft about 2-3 minutes. Add all the mushroom, garlic, basil, parsley, sage and thyme and sauté until mushroom are tender and nicely browned, about 10-15 minutes.

Blend eggs with the cream, milk, all but 2 tbsps of the Parmesan, salt, pepper and cayenne together in a large bowl. Add the bread cubes tossing gently to coat. Let stand 15 minutes and then stir in the mushroom-onion mixture. Pour into the greased dish and sprinkle remaining cheese over top. Bake until golden brown and center is set, about 1 hour. Remove from oven and let cool and set 5 minutes before serving.