Why is it that mushrooms just scream out to be paired along side wine.  The earthy flavors tend to enhance so many different types, including our 2012 Pinot Noir, Turner Vineyard holds up amazingly against this savory bread pudding.  The mushrooms bring out the earthy qualities of the wine while the creamy textures enhance the richness and fruitfulness of the wine.

Savory Mushroom Bread Pudding

Ingredients

• 4 c. fresh bread, cubed
• 1.5 lbs. mixed mushrooms, cut into 1/4-inch pieces
• 1/2 c. shallot, finely chopped
• salt & pepper
• 2 tbsps. unsalted butter
• 1/2 c. parsley, chopped
• 2 cloves garlic, minced
• 2 c. half-and-half
• 4 lg. eggs
• 1/2 c. parmesan, grated

Directions

1. Preheat the oven to 350ºF. On a rimmed baking sheet lightly sprayed with cooking spray, spread the bread cubes out evenly, and bake until toasted, about 10 minutes; set aside.

2. In a sauté pan over medium heat, melt the butter. Add the shallot, and cook, stirring frequently, until the shallot is softened, about 3-4 minutes.

3. Add the mushrooms, salt, and pepper, and cook, stirring frequently, until the mushrooms have lost most of their liquid, about 15 minutes or so. Add the parsley and garlic and cook for another 2 minutes. Remove the pan from heat.

4. In a large bowl, whisk together the half-and-half, eggs, and Parmesan. Add salt and pepper to taste. Add the cooked mushrooms and bread cubes to the bowl, tossing to coat them thoroughly with the egg mixture. Let stand at room temperature for about 10 minutes so that the bread can soak up the egg mixture.

5. Spray the ramekins/casserole generously with cooking spray and spoon the mixture into them. Place the ramekins on a baking sheet and bake for 30-35 minutes. Serve immediately.

Serves: 4-6

Other great pairings for Pinot Noir:
Salmon with Pistachio Pesto & Roasted Fennel