SIDE DISH – MUSHROOM, LEEK AND PARMESAN BREAD PUDDING

By Coo1

Ingredients

• 1 cup dried porcini mushrooms
• 1 1/2 cups hot water
• 4 TB unsalted butter
• 4 medium leeks, white and tender green parts, halved lengthwise and thinly sliced crosswise
• Sea salt and fresh pepper
• 4 garlic cloves, minced
• 1 lb assorted mushrooms, such as oysters, chanterelles and stemmed shiitakes, thickly sliced
• 1/2 pound cremini mushrooms, thinly sliced
• 1/2 cup dry white wine.
• One 9 oz baguette cut into 1 inch dice
• 6 large eggs lightly beaten
• 2 cups heavy cream
• 1 1/2 cups freshly grated parmesan
• 2 TB finely chopped thyme leaves
• 2 TB finely chopped flat leaf parsley

Details

Servings 8

Preparation

Step 1

1. In a small bowl, soak dried porcini in hot water until softened, abt 30 minutes. Drain and finely chop the mushrooms, discarding any tough bits.
2. Melt to TB of butter in large skillet. Add leeks and a pnch each of S&P, and cook over moderately high heat stirring occasionally, until softened, about 5 mins. Add the garlic and cook for 2 mins longer. Add remaining 2 TB of butter with assorted mushrooms and chopped porcini and cook over high heat, stirring frequently, until they have released their liquid. Pour in wine and cook, stirring frequently, until the liquid has evaporated and mushrooms begin to brown, abut 10 minutes. Season with S&P.
3. Preheat oven to 375. Lightly butter 3-quart baking dish. Spread diced bread in baking dish and spoon in mushrooms on top. In a large bowl, whisk eggs with cream, 1 cup parmesan cheese, the thyme and a pinch of S&P. Pour custard over mushrooms. Press a sheet of plastic wrap directly on custard and let bread pudding soak for 30 minutes.
4. Discard plastic wrap. Sprinkle remaining 1/2 cup cheese and parsley on top of pudding. Bake for about 40 minutes, or until the custard is set and top is brown. Let stand for 10 minutes before serving.

Make ahead: Prepare through Ste 3 and refrigerate overnight. Bring to room temp before baking.