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Prep time
40 minutes
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Cook time
1 hour
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Serves
10
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Ingredients
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1 teaspoon
Salt, Morton Salt, Inc.
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4 tablespoons
Shallots, raw, chopped
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3 tablespoons
Butter, Unsalted, Bruno's Supermarkets, Inc.
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1/2 cup
Heavy Cream, liquid
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20 grams
Garlic, raw (1 clove= 3g; 1 teaspoon= 5g)
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1/4 teaspoon
Black Pepper, ground
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13 cups
Button Mushroom, raw, sliced
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4 ounces
Wine, dry white dessert
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9
Slices, Oroweat Superior Keto Bread
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4 tablespoons
Parsley, fresh, chopped
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2 teaspoons
Thyme, fresh
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1
Egg, Just, Inc.
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1 cup
Chicken Broth or Bouillon
Directions
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Heat oven to 350°F. Butter an 11x7-inch baking dish.
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Melt butter in a large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add chopped or sliced mushrooms, salt and pepper; cook until mushrooms release moisture and the moisture evaporates, about 8 minutes.
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Stir in dessert wine; cook until liquid evaporates, about 6 minutes. Remove from heat. Place mushroom mixture in a large mixing bowl. Add cubed bread, parsley and thyme; toss gently.
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In a separate bowl, whisk together broth, cream and egg; pour over mushroom mixture and toss to coat. Transfer mixture to the prepared baking dish. Bake until golden and set, about 45 minutes.
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