Mushroom Bread Pudding with Asiago by Jeannette

3 Cups Sliced 
White Cap  Mushrooms
2 Portobello Mushrooms
1 Medium Yellow Onion
1 tbsp Coconut Oil /other
1/2 tsp Sea Salt
1 bottle dark beer                  (Optional)
1 lb Sourdough Bread               Round
1 cube Butter
3-1/2 c Milk
8 eggs
1/2 tsp Sea Salt
1/2 tsp Black Pepper
2 oz  Asiago Cheese grated      or diced thin

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I baked this for a fancy potluck.  Everyone really enjoyed it for a very upscale type of casserole.

• I bought 2 cartons of pre-sliced White Cap mushrooms  packaage, 
  I think 8 oz each
• Take stem off Portobello Mushrooms and remove inside gills by scraping with a spoon
• Slice Portobellos into 1/2" by 1/4" slices
• Put coconut oil in 4qt sauce pot/dutch oven on medium heat.
• Add diced onions and sautee till translucent 
• Add mushrooms, 1/2 tsp salt and cover
• Stir occasionally until cooked-about 4 min.
• Add 1/2 bottle of dark beer and continue to cook until reduced 
• Cut or tear sourdough bread into 2 inch cubes
• Pour the other half of the beer onto sourdough bread and stir
• Cut 1 cube of butter into slices and add to the pan
• Let sautee (kind of like making Thanksgiving stuffing)
• Whip or blend 8 eggs and milk with 1/2 tsp sea salt and 1/2 tsp black pepper
• Pour over bread mixture and add Asiago cheese
• Put into  deep casserole/lasagna pan or 13x9 pan
• Cover with foil

Bake 1 hr @ 350 degrees in oven