Mushroom Pudding Recipe
Ingredients
| 2 c. small bread cubes, toasted | ||
| Parmesan cheese | 1/4 Cup (16 tbs) | |
| 1/2 c. chopped green onions | ||
| 5 c. fresh mushrooms, coarsely chopped | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Butter | 3 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Eggs | 4 standard | |
| Milk | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
Directions
Mix bread cubes, cheese and onions.
Saute mushrooms and celery in butter; add lemon juice.
Cook, stirring, until juice evaporates.
Stir into bread mix- ture.
Spoon into a 6-cup baking dish.
Beat eggs with milk, salt and thyme; pour over mushroom mixture.
Place in pan of hot water.
Bake at 325 degrees for 45 minutes.
Saute mushrooms and celery in butter; add lemon juice.
Cook, stirring, until juice evaporates.
Stir into bread mix- ture.
Spoon into a 6-cup baking dish.
Beat eggs with milk, salt and thyme; pour over mushroom mixture.
Place in pan of hot water.
Bake at 325 degrees for 45 minutes.
Chef
