This recipe was published in Chow’s recipe of the day emails.
MUSHROOM AND FENNEL BREAD PUDDING
INGREDIENTS
3 tablespoons unsalted butter, plus more for coating the baking dish
3/4 cup coarsely chopped white onion
Kosher salt
Freshly ground black pepper
12 ounces coarsely chopped cremini mushrooms (about 4 cups)
2 cups coarsely chopped fennel (from 1 medium bulb)
2/3 cup finely chopped celery (from 2 medium stalks)
2 cups heavy cream
1 cup low-sodium chicken broth (or vegetable stock)
4 large eggs
12 ounces ciabatta or other country-style bread, medium dice (about 8 cups)
1 cup coarsely grated aged pecorino (about 3 ounces), such as Gran Pecorino (not Pecorino Romano)
1 tablespoon finely chopped fresh Italian parsley
1 teaspoon finely chopped fresh sage leaves
INSTRUCTIONS
- Melt the butter in a large frying pan over medium heat. When it foams, add the onion, season well with salt and pepper, and cook until soft, about 3 minutes. Add the mushrooms, fennel, and celery; season well with salt and pepper; and cook, stirring occasionally, until softened and the mushroom juices have reduced, about 10 minutes. Remove from the heat and let cool slightly in the pan, at least 10 minutes.
- Heat the oven to 375