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5 (2)

Sides, Vegetarian

Wild mushroom bread pudding

Wild mushroom bread pudding
Mel Melcon / Los Angeles Times

Halfway through a bright, breeze-driven November morning, in the open kitchen of a high-ceilinged wooden house in Topanga, about five miles inland and up the Santa Monica Mountains from the Pacific Ocean, chef Christian Shaffer stands at the stove making ... Read more

Total time: 1 hour, 40 minutes | Serves 8
  • 2 1/2 cups whipping cream
  • 5 large eggs
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 1/4 pound mixed fresh mushrooms (cremini, portobello, shiitake, button, etc.) wiped clean, stems removed from portobellos and shiitakes, gills removed from large portobellos
  • 4 cloves garlic, rough-chopped
  • 3 tablespoons olive oil
  • 1 cup grated Swiss Gruyere cheese
  • 3 3/4 cups stale bread such as ciabatta, crusts left on, cubed
  • 3/4 teaspoon fresh thyme, chopped
  • 3 tablespoons truffle butter

Step 1Heat the oven to 375 degrees. Whisk together the cream, eggs, 1 teaspoon salt and one-half teaspoon black pepper and set aside.

Step 2Roast the mushrooms with one-half teaspoon salt, one-fourth teaspoon pepper, the garlic and olive oil until they are tender and have released their water (25 to 40 minutes, depending on the size of the mushrooms). Cool, then slice the mushrooms.

Step 3Place the mushroom mixture, cheese, bread and thyme into a large mixing bowl. Add the egg mixture and incorporate.

Step 4Transfer the mixture into a 13-by-9-inch baking dish and let stand 15 minutes, pressing down with a wooden spoon occasionally so the bread is submerged. Dot with truffle butter or salted butter and bake for about 35 minutes, or until a knife inserted into the center comes out clean.

Note: From Christian Shaffer. Truffle butter is available at well-stocked markets, or salted butter may be substituted.

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