Servings:
8
Prep Time:
30 mins
Ingredients
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3 cupssliced assorted fresh wild mushrooms (such as cremini, portobello, chanterelle, and/or stemmed shiitake or oyster) (8 ounces)see savings
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2medium shallots, sliced (1/4 cup)see savings
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3cloves garlic, mincedsee savings
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2 tablespoonsolive oilsee savings
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1/4 cupdry sherry or dry white winesee savings
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8 ouncesrosemary or onion focaccia, cut into 1-inch pieces (about 6 cups)see savings
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4eggs, lightly beatensee savings
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2 cupshalf-and-half or light creamsee savings
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1 cupshredded Gruyere cheese (4 ounces)see savings
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1 tablespoonsnipped fresh thymesee savings
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1 tablespoonsnipped fresh rosemarysee savings
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1/2 teaspoonsaltsee savings
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1/2 teaspooncoarsely ground black peppersee savings
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Directions
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.
Nutrition information
Per serving: Calories 289, Total Fat 18 g, Cholesterol 146 mg, Sodium 366 mg, Carbohydrate 18 g, Fiber 1 g, Protein 13 g,
Percent Daily Values are based on a 2,000 calorie diet
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