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According to chefs and dietitians across the country, mushrooms are an “it” food for 2019. Many companies are starting to incorporate mushrooms into chocolate, coffee, energy bars, and other products like jerky.
Chestnut & Lion's Mane Mushrooms
Mushroom and Spinach Bread Pudding
Mushrooms have a surprisingly long list of health benefits
Mushroom and Spinach Bread Pudding
Ingredients:
2 tbs. butter, plus more for greasing dish
10 oz. baby spinach, or baby kale-spinach mix
1 ½ c. sliced mushrooms (we used Chestnut & Lion’s Mane)
3 garlic cloves (large), minced
1 tsp. dried thyme
1 ¼ tsp. salt, divided
6 eggs (large)
2 ½ c. low-fat milk
¼ tsp. crushed red pepper
½ tsp. black pepper
1 loaf French bread, cubed
½ c. Gouda cheese, grated
½ c. Parmesan cheese, shaved
Method:
1. Butter a 9 x13 inch baking dish. Cook spinach in a large skillet over medium heat. Transfer into colander to drain. Once drained, make sure to squeeze out all excess moisture, roughly chop and set aside. With 2 tablespoons of butter in the skillet, add mushrooms and cook until softened, approximately 6 minutes. Add garlic, thyme and ¼ teaspoon salt. Increase heat to medium-high briefly to evaporate excess liquid, then remove from heat and let cool. Stir in spinach.
2. In a mixing bowl, whisk together eggs, milk, crushed red pepper, black pepper, and remaining 1 teaspoon of salt.
3. In prepared baking dish, lay down half of the bread cubes, then half of the vegetables & half of the cheeses. Repeat with a second layer of the remaining bread, vegetables and cheeses. Carefully pour the egg mixture over all.
4. Cover the dish with foil and place a smaller baking dish on top of it. Refrigerate at least 1 hour or overnight. Return to room temperature before baking.
5. Preheat oven to 400 degrees Fahrenheit; bake 45-50 minutes, until deeply golden brown and to a safe internal temperature of 165 degrees Fahrenheit. Let rest at least 15 minutes before serving. Refrigerate any leftovers.
Yield: 8 Servings