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Mushroom Bread Pudding with Asiago by Jeannette

7/14/2013

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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

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