Modes

Ingredients

• 12 ounces mushrooms, chopped

• 2 Tablespoons olive oil

• 4 cups rustic bread, diced

• 2 Tablespoons onion, diced

• 2 teaspoons garlic, minced

• 2 cups heavy cream (mushroom-infused if prepared ahead)

• 4 eggs

• 1 cup mushroom, chicken, or vegetable stock

• 2 Tablespoons parsley, chopped

• 2 Tablespoons chives, chopped

• salt and black pepper

Instructions

Preheat and Prepare Dish

Preheat the Wolf Convection Steam Oven to Convection Humid at 350°F. Lightly grease an 8 by 8 inch baking dish or another shallow baking dish.

Cook the Mushrooms

Heat a sauté pan over medium-high heat and add the olive oil. Add the mushrooms and onion in a single layer and cook undisturbed until they begin to brown. Stir and continue cooking until the mushrooms release their moisture and become golden and aromatic, about 8 to 10 minutes. Add the garlic during the last 2 minutes of cooking, then season with salt and black pepper.

Prepare the Custard

In a mixing bowl, whisk together the heavy cream, eggs, mushroom stock, salt, and black pepper until fully combined.

Assemble

Place the diced bread and sautéed mushroom mixture into a bowl and toss gently. Pour the custard mixture over the bread and let it sit for 5 to 10 minutes so the bread absorbs the liquid. Top with the chives. Transfer the mixture to the prepared baking dish and place it on the middle rack.

Bake and Finish

Bake on Convection Humid at 350°F for 25 – 30 minutes, until the custard is set and the top is lightly golden. Remove from the oven and let rest for 5 minutes before serving. Top with more parsley and chives.