Wild Mushroom Bread Stuffing.
Not feeding a crowd? feel free to cut the ingredients down to match your gathering.
- 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.
Greg Jordan, chef and proprietor of The Quarry, Hingham, cooks for Thanksgiving dinner for 35 friends and family each year. The Cambridge School of Culinary Arts alumnus puts years of experience into his holiday meal and loves to share his cooking tips.