Savory Bread Pudding With Mushrooms And Leeks
After all, if you're a golf enthusiast, you want to focus all your attention and energy on the game, not lugging around that heavy set of clubs and other important golfing items across the golf course.
Recipe Summary Savory Bread Pudding With Mushrooms And Leeks
This savory bread pudding was inspired by a lunch I had at a food cart in Portland long ago. It works well as a vegetarian main dish or as a substantial side dish.Ingredients | Golf Cart Gas Conversion4 ½ tablespoons butter, divided1 (1 pound) loaf day-old sourdough bread4 leeks, chopped, or more to taste5 cloves garlic, minced, or more to taste1 pound portobello mushrooms, chopped1 pound cremini mushrooms, choppedsalt and ground black pepper to taste3 cups heavy cream8 eggs1 cup grated Parmesan cheese1 cup shredded Gruyere cheese1 teaspoon dried thyme, or to taste1 teaspoon dried parsley, or to tasteDirectionsGrease 2 baking dishes with 1/2 tablespoon butter. Cut sourdough loaf into 1-inch cubes and divide cubes between the dishes.Melt 2 tablespoons butter in a large skillet over medium heat. Cook leeks in the melted butter until they begin to soften, 8 to 10 minutes. Add garlic and cook for 1 to 2 minutes. Add remaining butter, mushrooms, salt, and pepper; cook until mushrooms have softened, about 10 minutes.Spoon mushroom mixture over the bread. Mix cream, eggs, 2/3 of the cheeses, thyme, and parsley together in a large bowl. Pour over the bread and mushrooms. Cover and let stand for 30 minutes.Preheat the oven to 375 degrees F (190 degrees C). Uncover puddings and sprinkle remaining cheeses on top.Bake in the preheated oven until tops begin to brown, about 40 minutes.Please note differences in ingredient amounts when following the magazine version of this recipe.Info | Golf Cart Gas Conversionprep: 30 mins cook: 1 hr additional: 30 mins total: 2 hrs Servings: 12 Yield: 2 casserole dishes
TAG : Savory Bread Pudding With Mushrooms And LeeksMain Dish Recipes, Casserole Recipes,
