Ingredients
  • 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
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: 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) 534.49, vit. C (mg) 2.36, Thiamin (mg) 0.09, Riboflavin (mg) 0.4, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.14, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 0.79, sodium (mg) 366, Potassium (mg) 270, calcium (mg) 282.71, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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