Ingredients:
< 1½ pounds of shiitake mushrooms and a ½-pound baby portabella mushrooms (stems removed)
< 2 tablespoons olive oil
< 1 large shallot thinly chopped
< ½ large tomato finely diced
< 2 cups whole milk
< 6 large eggs (room temperature)
< 1/8 teaspoon freshly grated nutmeg
< 1 teaspoon sea salt
< 1/2 teaspoon freshly ground pepper
< ½ cup freshly grated Parmigiana cheese, plus 2 and 1/2 tablespoons for sprinkling
< ¼ to ½ pound of day-old Italian White Tuscan Bread (torn into small pieces)
< 12 sage leaves thinly sliced
< 5 large basil leaves thinly sliced
< 12 cup non-stick muffin pan
< Non-stick spray
< 12 small slice rounds of thinly cut Italian salami (optional)
White Tuscan Bread (torn into small pieces)
< 12 sage leaves thinly sliced
< 5 large basil leaves thinly sliced
< 12 cup nonstick muffin pan
< Non stick spray
< 12 small slice rounds of thinly cut
< Italian salami (optional)
Directions:
Roasted mushrooms:
< Preheat oven to 375 degrees.
< Thinly slice all the mushrooms and toss with olive oil, ¼ teaspoon pepper, and ½ teaspoon salt.
< Place in a roasting pan.
< Cook for 30 minutes, ensuring no liquid remains in the pan.
< Cool mushrooms to room temperature.
Bread Pudding:
< Spray 12-cup muffin pan with nonstick spray.
< Sauté shallot in frying pan for about 3 minutes in olive oil. Set aside.
< Whisk the eggs, milk, ½ teaspoon salt and ¼ teaspoon pepper, 1/8 teaspoon nutmeg and ½ cup Parmigiana cheese until aerated and some bubbles have formed.
< Add the bread, roasted mushrooms, shallot, tomato, sage and basil, mixing evenly with your hands to ensure the bread is thoroughly coated.
< Sprinkle 2 and 1/2 tablespoons Parmigiana evenly on the 12 cups and evenly distribute mixture. (Optional – place salami pieces on bottom of each muffin cup.)
< Place muffin pan on a baking sheet lined with parchment paper. Bake at 375 degrees for 30 minutes or until golden brown on top.
Let rest 5 minutes and unmold onto plates. Serve hot.
