1 long Italian baguette cut or torn into 2 inch pieces the night before to dry out.
Cremini Mushrooms, Sliced 1/4″ Thick — 2 lb
Large Portobello Mushroom Caps, Diced Small — 4
Plain Chevre — 8 oz
Heavy Cream — 3 cups
Eggs — 3
Shredded Parmesan — 1 cup
Thyme, Finely Chopped — 1 tbps
Rosemary, Finely Chopped — 1 tbsp
Garlic, Minced — 3 tbsp
Green Onion, Thinly Sliced — 1 bunch
Heat 3Tbs butter in a large sauté pan on medium heat. Once butter is melted, add the green onion to the pan. Cook 3 minutes until light browning occurs. Next add all of the mushrooms and increase heat to medium high. Stirring often, cook until all of the mushroom water is evaporated. Reduce heat to low, pour in the cream and garlic. Bring to a simmer, then remove from the heat.
When the cream mixture is cool completely, whisk in the eggs. Spread the dried baguette pieces out in a pre-greased baking pan or dutch oven. Pour mushroom cream mixture over the top. Sprinkle 1/2C shredded parm over. Fold together gently with a rubber spatula. Let sit 10 minutes. Fold in the chevre and chopped herbs.
Cook at 375 degrees, uncovered for 25-30 minutes until browned on top and no excess liquid on the bottom. Enjoy warm.
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