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- 3 cups sliced assorted fresh wild mushrooms (such as cremini, portobello, chanterelle, and/or stemmed shiitake or oyster) (8 ounces)
- 2 medium shallots, sliced (1/4 cup)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup dry sherry or dry white wine
- 8 ounces rosemary or onion focaccia, cut into 1-inch pieces (about 6 cups)
- 4 eggs, lightly beaten
- 2 cups half-and-half or light cream
- 1 cup shredded Gruyere cheese (4 ounces)
- 1 tablespoon snipped fresh thyme
- 1 tablespoon snipped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
1. Grease eight 10-ounce individual casseroles; set aside. In a large skillet, cook mushrooms, shallots, and garlic in hot oil over medium heat about 5 minutes or until tender. Carefully add sherry. Simmer, uncovered, until liquid is nearly evaporated. Transfer mixture to a large bowl. Stir in focaccia pieces.
2. In a medium bowl, combine eggs, half-and-half, cheese, thyme, rosemary, salt, and pepper. Pour egg mixture over focaccia mixture, pressing with a wooden spoon to moisten all of the bread.
3. Divide mixture among the prepared casseroles. Cover and chill for 2 to 24 hours.
4. Preheat oven to 325 degrees F. Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the centers comes out clean. Makes 8 servings.
- Servings Per Recipe 8,
- cal. (kcal) 289,
- Fat, total (g) 18,
- chol. (mg) 146,
- sat. fat (g) 8,
- carb. (g) 18,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- Trans fatty acid (g) 0,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 13,
- vit. A (IU) 534,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 366,
- Potassium (mg) 270,
- calcium (mg) 283,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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