Herbed Mushroom Bread Pudding - cooking recipe

Ingredients
    1 large onion, chopped
    6 Tbsp. butter
    3/4 lb. fresh mushrooms, sliced thinly
    3 Tbsp. tawny port
    1 1/2 tsp. thyme
    1/4 c. chopped parsley
    1 1/2 tsp. sage
    3/4 c. celery, finely chopped
    1 lb. loaf good Italian bread
    3 eggs, lightly beaten
    2 1/4 c. chicken, beef or vegetable stock
Preparation
    Preheat oven to 350\u00b0.
    Butter and line a loaf pan with waxed paper.
    Tear bread into small pieces (should be about 9 cups) onto a baking sheet.
    Bake 15 minutes, until dry.
    Set aside.
    Reduce oven heat to 250\u00b0.
    Saute onion in butter in a large frying pan until limp.
    Add mushrooms and cook until the liquid has almost evaporated.
    Add wine and spices and cook 3 minutes.
    Transfer mixture to a large bowl.
    Add celery, bread, eggs, stock and salt and pepper to taste.
    Let sit 5 minutes, stirring occasionally. Pack into the prepared loaf pan.
    Top with waxed paper and press firmly.
    Place the loaf pan in a roasting pan with about 2 inches hot water and bake 1 hour.
    Remove waxed paper from top.
    Turn out onto a serving platter and remove remaining waxed paper.
    Serve with gravy, if desired.
    This is a great substitute for traditional dressing served with poultry.
    Serves 8.

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