Prep 5 mins
Cook 40 mins
This is one of those great dishes that accentuates your "chef's touch" by its home-made appearance: so hearwarming and comforting. I suggest you make this dish just before the guest arrives and keep it warm in the oven: the aroma will surely draw your guests into the kitchen.
- 3 tablespoons butter
- 1 bunch green onion, finely chopped
- 1 lb assorted mushroom, thickly sliced (shiitake, oyster, button etc)
- 2 portabella mushrooms, stems and gills removed,caps thickly sliced
- 2 cloves chopped garlic
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon Worcestershire sauce
- 5 large eggs
- 2 cups heavy cream
- 1 cup milk
- 1 cup parmesan cheese
- salt and pepper
- 1 teaspoon cayenne
- 6 cups day old French bread or 6 cups sourdough bread, crusts removed and bread cut into cubes
- Preheat oven to 350F degrees.
- 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 saute 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.
- Let it cool for 5 minutes before serving.