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Wild Mushroom Bread Pudding recipe

A snapshot of the Hub-UK
menu in December 2000
Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe has come from the Barrington County Bistro, Barrington Hills, IL


3 tablespoons olive oil
6 ounces shiitake mushrooms, stemmed, caps
thickly sliced
6 ounces oyster mushrooms, thickly sliced
6 ounces crimini mushrooms, thickly sliced
2 portobello mushrooms, stems and gills removed,
caps thickly sliced
4 teaspoons chopped garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon dried rubbed sage
1 teaspoon dried thyme

5 large eggs
2 cups whipping cream
1 cup milk (do not use low-fat or non-fat)
1/4 cup plus 2 tablespoons freshly grated
Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon ground pepper
6 cups 1-inch cubes crustless day-old French
bread (about 6 ounces)

  • Preheat oven to 350°F.
  • Lightly butter 8 x 8 x 2-inch glass baking dish.
  • Heat oil in heavy large pot over medium-high heat. Add all mushrooms, garlic, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes.
  • Remove pot from heat. Season mixture to taste with salt and pepper.
  • Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes.
  • Stir in mushroom mixture.
  • Transfer to prepared dish. Sprinkle 2 tablespoons cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour.
  • Serve warm.

Serves 6 as a side dish

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