Ingredients
- 1 1/3 cup heavy cream
- 4 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 loaf crusty Italian bread, cubed
- 3 tablespoons unsalted butter, plus more for buttering baking dish
- 2 shallots, sliced
- 4 pounds mixed wild mushrooms, cleaned and sliced
- 3 tablespoons chopped chives
- 3 tablespoons fresh thyme leaves
- 3 tablespoons fresh rosemary leaves
- 4 tablespoons grated Parmesan, plus more to top
Directions
Preheat oven to 350 degrees F.
On a sheet pan put cubed bread. Toast it in the oven until golden brown, about 5 minutes.
In a large saute pan melt the butter and saute the shallots until just wilted. Add the mushrooms and saute until browned, about 6 minutes. Remove from heat and reserve.
In a large bowl make custard, whisk together the cream with the eggs and season with the salt and pepper.
Add toasted bread cubes along with the chives, thyme and rosemary to the egg mixture. Stir in the sauteed mushrooms and mix in the grated Parmesan.
Transfer the mixture to a 9 by 13-inch baking dish, top with more grated Parmesan, to taste.
Bake for 45 minutes or until the top is golden brown and the custard is set.
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By elagav2001
on November 23, 2011
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This recipe is our favorite dish for Thanksgiving, since none of us like the traditional stuffing. Since I never make my recipes STRICT by the book, I adjust my recipe to what it looks good to me but I use all the ingedients. It has the most amazing flavor and it's a must for Thanksgiving. This is my 5th year of making this one!
By tassierin_12851210
Seattle, 87
on May 06, 2010
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Was looking for a yummy side dish for fresh halibut and came upon this mushroom recipe by one of my favorite chefs - Tyler Florence. Even watched the video of him preparing it. Looked easy enough.
Turns out the recipe isn't anything like the video and the recipe calls for 4 pounds!!!!! of mushrooms!!!!! That's 4 pounds folks!!!!! Like a fortune in wild mushrooms. So I bought half-and-half (regular/wild.
What a disappointment!
I created a mushroom monster that bulged over the top of 9 x 13 inch pan. "Well," I thought ... "maybe it will settle during cooking (or something!". No such luck. It was a large, heavy, dry (somewhat creepy looking mushroom side dish disaster.
If you make it, don't use so many mushrooms -- or if you're making it for a (large crowd, go ahead and use the four pounds (!!!! of mushrooms and double up on the egg, cream, and cheese combo.
Bummer.
By mahze
Sierra Madre,, CA
on April 20, 2007
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It was too dry. If I were to make it over again, I would use less bread. The recipe calls for one loaf of french bread. The flavor was good, but the consistency was off. I'm thinking that size of loaves vary and this would have been quite good if the balance was right. I'll probably try this again.
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