Asparagus and Shitake Mushroom Bread Pudding – serves 6-8
Wednesday, November 26, 2008
- 5 eggs
- 2 cups heavy cream
- 1 cup whole or 2% milk
- 1 -2 heaping teaspoons salt
- black pepper to taste
Whisk together to make your royale to soak bread crumbs and put in fridge.
- 6 cups of day old baguette, cubed and toasted dry in 350 degree oven until golden.
Soak in royale covered in fridge.
Cut off tough ends of 1 lb. of asparagus and break stalks in half. Lay on baking sheet and sprinkle olive oil and balsamic vinegar over asparagus. Roast for 10 minutes in 400 degree oven. Cool and set aside.
- 1 ½ lb. of sliced mushrooms of choice. Here, I have mixed white button, shitake and crimini (baby portabellas).
- 2 leeks, white part only, sliced thinly
- 3 Tablespoons of olive oil
- 1 t. Mushroom Matrix (you can use the Matrix Powder for your horses)
- ¼ cup dry red or white wine
Season with 1 teaspoons each: fresh basil, fresh sage leaves, fresh thyme, and 1 rosemary, chopped finely. If fresh herbs are not available, use half the amount of dried herbs.
Add mushrooms and asparagus to the bread/royale mixture and add ¼ cup of freshly grated parmesan cheese.
Pour into buttered baking dish and grate parmesan over the top. Bake in 350 degree oven until well browned and a knife comes out clean in the center. Alternately, bake in individual ramekins.