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Mushroom Bread Pudding

Servings: 2


Half pound of mushrooms (fresh bolletes or shiitakes or dried mushrooms can be substituted)
garlic - one clove
one half onion
2 tbsp. olive oil

Bread Pudding:

half loaf of bread
3 eggs - beaten
half cup grated Parmesan cheese
1 Tablespoon of minced Italian parsley
salt approx half teaspoon
pepper (lots)
half cube of butter
two cups homemade stock (chicken, vegetable or beef)


1. Sauté onions and garlic until transparent and then add mushrooms. Continue until mushrooms are golden brown. Salt and pepper to taste. Let cool.
2. Butter the inside of a soufflé pan. Slice the half loaf of bread. Butter both sides of each slice of bread and put an even layer on the bottom of the pan. Put the cooked mushroom over the first bread layer. Combine the eggs, cheese, salt, pepper and parsley. Pour one half the mixture over the mushroom and bread layers. Cover the mushroom layer with one more layer of buttered and sliced bread. Pour the remaining eggs cheese mixture over the top bread layer. Pour approx. two cups of stock (you could even use mushroom stock) over the bread mushroom mixture. It should just come to the top layer of bread. Let the mixture absorb the stock for at least one half hour. It could even hold overnight in the refrigerator. Bake fifteen minutes at 400 degrees. The pudding will puff up and get a beautiful golden brown crust on top. Carefully run a knife around the inside of soufflé pan, and invert on a plate to detach this beauty. Serve with a small amount of Parmesan cheese, if desired.