Your Daily Dish: Mushroom and Feta Bread Pudding

Ladies and Gentlemen, the taking of photos inside the museum is strictly prohibited. Please, follow me… here on your left, is a work of true genius. Breathtaking, isn’t it? Notice how the brilliant green herbs mingle with the sautéed mushrooms and the ruby red peppers are interwoven throughout. Such style and technique. Admire the genius of contrasting sweet egg bread and tangy feta… the balance… perfection. Now, moving on, let us examine the apples painted by a Frenchman named Cézanne. Not as inspiring, wouldn’t you agree?

Ingredients

3 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh oregano
1 tsp chopped fresh thyme
1 tsp lemon zest
1 large garlic clove, minced

1 tbsp olive oil
8 cups thinly sliced assorted mushrooms (cremini, shiitake, button, portobello)
1 cup chopped celery
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 cup chopped roasted red peppers

4 large eggs, lightly beaten
2 1/2 cups milk
1 1/2 cups crumbled feta cheese
1 1/2 egg breads (challahs), crusts removed and cut into 1-inch cubes, about 10 cups
1/2 cup crumbled feta cheese, for topping

Directions

1) Preheat oven to 350°F. Coat a 13×9-inch baking dish with non- stick cooking spray.

2) In a small bowl, combine parsley, oregano, thyme, lemon zest and garlic. Set aside.

3) In a large skillet, heat oil over medium heat. Add mushrooms, celery, salt and pepper. Sauté until soft and liquid has evaporated, about 12 minutes. Add half the parsley mixture and all the roasted red peppers stirring over medium heat for 2 minutes. Remove from heat.

4) In a large bowl, combine remaining parsley mixture, eggs, milk and 11/2 cups feta, stirring well to combine. Add mushroom mixture and bread cubes, stirring gently.

5) Transfer to prepared baking dish and sprinkle with 1/2 cup feta cheese. Bake uncovered 40-45 minutes, until set and top is golden.

Serves 8

Yield: 25-30 brownies

Bite Me Bit: “O great creator of being. Grant us one more hour to perform our art and perfect our lives.”-Jim Morrison

Short on time but still craving some mushroom madness? Whip up these quick, easy and full-of-flavour Wild Mushroom Crostini, mushrooms that have been sautéed with garlic, wine, mint and Parmesan and are perched atop crusty bread.

 

 

 

Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.

 

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