Grgich Hills Estate Winery

Mushroom Bread Pudding

September 5, 2013 • Posted in: Fumé Blanc

Mushroom Bread PuddingPair with Grgich Hills Estate Fumé Blanc; Serves eight

A wonderful first course, this recipe also makes a tasty vegetarian meal when served with an arugula salad topped with a simple lemon and olive oil dressing.

  • 4 cups (½ inch) fresh bread cubes – brioche or challah is best, but a simple baguette will work
  • 1 ½ pounds mixed fresh, wild mushrooms – such as chanterelle, cremini, and oyster, trimmed
  • ½ cup fi nely chopped shallots
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • ¼ cup Grgich Hills Estate Fumé Blanc
  • ½ cup fi nely chopped fl at leaf parsley
  • 2 large garlic cloves, fi nely chopped
  • 4 large eggs
  • 2 cups half-and-half
  • ½ cup grated Parmigiano Reggiano

PREPARATION
For a side dish: use 8 (6-ounce) ramekins or a 2-quart shallow baking dish For a main dish: use 6 (8-ounce) ramekins Preheat oven to 350˚F with rack in the middle.

ASSEMBLE
Bake cubed bread in one layer in a large shallow baking pan until golden brown, about 10 minutes. Tear or cut mushrooms lengthwise into ¼–inch thick pieces. Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, ½ teaspoon of the salt and ¼ teaspoon of the pepper and cook until the liquid that the mushrooms gives off has evaporated, about 15 minutes. Deglaze the mushrooms with the Fumé Blanc and let cook until evaporated, about 15 minutes longer. Add parsley and garlic and cook, stirring, 2 minutes, remove from heat.

Whisk together half-and-half, eggs, cheese, remaining salt and pepper in a large bowl. Stir in mushrooms and bread cubes until coated well and let stand for 10 minutes for bread to absorb some of the egg mixture. Butter ramekins; spoon the mixture into the ramekins and bake on a cookie sheet for 30-35 minutes. Let
cool for 5 minutes and un-mold onto plates.

Photos and recipes tested by Wine Club Administrator
Wild Mushroom Bread Pudding – Gourmet, December 2007