mushroom and bacon custard casserole

Name: Mushroom and Bacon Custard Casserole
Prep time: 25 min
Cook time: 35 min
Yield: 4
Cuisine: English
Ingredients: ## MUSHROOM MIXTURE:; 2 tablespoon(s) unsalted butter; 1 pound(s) thick cut bacon, chopped; 1/2 cup(s) white wine or white apple juice; 1 1/2 pound(s) cremini mushroom, roughly chopped; 3 clove(s) garlic , minced; 2 medium shallots, finely diced; 1 tablespoon(s) each finely chopped fresh basil, parsley and thyme; 1 teaspoon(s) rubbed dried sage; 1/2 teaspoon(s) each kosher salt and pepper; 5 large eggs; 3 cup(s) half and half; 1 cup(s) grated parmesan cheese; 8 cup(s) day old challah bread, crust on, torn into pieces; ## SAGE BUTTER:; 3/4 cup(s) unsalted butter; 6 - fresh sage leaves ,chopped; - melt butter over low heat in small saucepan. add sage and simmer 3 minutes. makes 3/4 cup.

(1 RATING)

78 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Nov 4, 2012

This recipe is from the "Whole Hog Cookbook:. This recipe is so good especially if you love mushrooms and bacon... the blend of the onions and spices, mixed with the custard like cheese- filled with mushroom and bacon will have you begging for more.

Rate

prep time 25 Min

cook time 35 Min

method Bake

yield 4-6 servings

Ingredients

MUSHROOM MIXTURE:
2 tablespoons unsalted butter
1 pound thick cut bacon, chopped
1/2 cup white wine or white apple juice
1 1/2 pounds cremini mushroom, roughly chopped
3 cloves garlic , minced
2 medium shallots, finely diced
1 tablespoon each finely chopped fresh basil, parsley and thyme
1 teaspoon rubbed dried sage
1/2 teaspoon each kosher salt and pepper
5 large eggs
3 cups half and half
1 cup grated parmesan cheese
8 cups day old challah bread, crust on, torn into pieces
SAGE BUTTER:
3/4 cup unsalted butter
6 - fresh sage leaves ,chopped
- melt butter over low heat in small saucepan. add sage and simmer 3 minutes. makes 3/4 cup.

How To Make mushroom and bacon custard casserole

Step 1

Preheat oven to 350^. Spray an 8-inch baking dish with butter and set aside.

Step 2

Mushroom Mixture: In a large skillet over medium-high heat, cook the bacon until it is crisp. Remove from pan. Then in the same skillet and heat, add the wine , scraping up all the brown bits of bacon leavings as you stir in the mushroom, garlic, shallots, basil, parsley,sage and thyme.Sauté for 15 minutes or until the mushrooms are tender and browned, Remove from the heat and stir in the bacon bits. Season with salt and pepper to taste.
Step 3

In a large mixing bowl, whisk together the eggs, half and half, 3/4 cup of the cheese, kosher salt and pepper. Add the bread pieces and toss to coat. Let the mixture stand for 15 minutes.
Step 4

Stir in the mushroom mixture and pour the pudding like mixture into the prepared baking dish. Sprinkle with the remaining 1/4 cup of cheese and bake for 40 to 50 minutes, until the custard is browned and the center has puffed up . Drizzle with the warm buttery sage sauce before serving.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes