• 3 pounds assorted wild mushrooms, cleaned, trimmed, and cut bite-size
  • ¼ cup extra-virgin olive oil
  • 4 – 5 cloves garlic, minced
  • 1 – 2 shallots, minced
  • 1 teaspoon chopped fresh thyme
  • ¼ cup chopped fresh sage
  • 2 teaspoons sea salt, or more to taste
  • 1 teaspoon freshly ground pepper, or to taste
  • 8 eggs
  • 4 egg yolks
  • 3 ½ cups cream
  • 3 ½ cups whole milk
  • 1 cup grated Parmigiano-Reggiano
  • 10 cups cubed brioche or other quality bread, tough crusts removed, and dried overnight

Preheat the oven to 325 degrees. Butter a 10”x14” baking pan or very large casserole.

Heat the oil in a very large skillet over medium-high heat. Add mushrooms (in batches if necessary) and cook, tossing frequently, until cooked through and lightly browned, 5 to 10 minutes. Add garlic and shallot in last minute of cooking. Turn off the heat and add the herbs and season with salt and pepper.

In a large mixing bowl, beat the eggs and yolks. Beat in the cream, milk, and cheese. Add the bread cubes and allow to soak for at least a few minutes. Turn in the mushroom mixture, and mix well. Pour into the prepared baking dish and cover with foil. Bake 45 minutes; remove foil and bake 30-45 minutes, or until pudding is set in center and top is delicately brown.

Serves 25 – 30.

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