Wild Mushroom Bread Pudding

* Exported from MasterCook *

WILD MUSHROOM BREAD PUDDING

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
3 pounds mushrooms, Oysters,Shiitake,Chantrelles -- sliced
1 pound onion , -- thinly sliced
3 eggs
3 cups heavy cream
1/4 cup molasses
1 cup grated Parmesan cheese
1 pound white bread, torn into -- 1-inch pieces
Salt and pepper
1 tablespoon unsalted butter
1/4 cup dry bread crumbs

Heat oil in a large saute pan, add the mushrooms and cook over medium heat for
12 minutes,
allowing for the juices to cook out and the mushrooms to get soft. Remove them
for the pan, add
the onions to the same pan and cook , over medium heat until they are brown and
sweet , about 15
minutes. It may be necessary to add a couple of tablespoons of water in the
beginning of the
cooking to get the onions to cook without burning. In a large bowl, beat the
eggs until they loosen
up. Add the cream and molasses, stir to incorporate. Add the mushrooms, onions,
3/4 cup of the
cheese, and bread. Mix well to completely coat. Season highly with the salt and
pepper. Let this
mixture sit for 1 hour. Coat the inside of a 2 quart casserole dish with the
butter. Dust with the
bread crumbs. Preheat the oven to 325. After an hour, stir the mixture and pour
into the prepared
dish and sprinkle the top with the remaining cheese. Cover with foil and bake
for 50 to 60 minutes.



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