MUSHROOM PAIN PERDU
Make and share this Mushroom Pain Perdu recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Butter the insert of a large slow cooker.
- In a large skillet, melt the 3 T butter over medium heat.
- Add the mushrooms and onion and cook, stirring often, until the mushrooms juices evaporate and the mushrooms are golden, about 10 minutes.
- Season to taste with salt and pepper.
- In a large bowl, beat the eggs until blended.
- Beat in the milk, Parmesan, nutmeg, ½ teaspoon salt, and pepper to taste.
- Stir in the mushrooms.
- Place the bread cubes in a large bowl.
- Pour the mixture over the bread cubes and stir well.
- Scrape the mixture into the slow cooker.
- Press the bread cubes down into the liquid.
- Sprinkle with the Gruyere.
- Cover and cook on HIGH for 1 ½ to 2 hours, or until a knife inserted in the center comes out clean.
- Serve hot, scooping it out of the dish.
Nutrition Facts : Calories 2460, Fat 31.4, SaturatedFat 13.2, Cholesterol 193.1, Sodium 4180.9, Carbohydrate 440.6, Fiber 19.1, Sugar 25.5, Protein 104.9
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Mrtun Joy
[email protected]This recipe is a great way to get kids to eat mushrooms. My kids love it!
Josiyah Phillips
[email protected]I'm always looking for new ways to cook mushrooms. This recipe is a great addition to my repertoire.
Chreens Bradly
[email protected]This is one of my favorite mushroom recipes. It's so easy to make and always a hit with my family.
Timothy Attard
[email protected]I've made this recipe several times and it always turns out great. It's a keeper!
Augustine Yankuba
[email protected]This dish is perfect for a lazy weekend morning. It's easy to make and can be enjoyed in bed or on the couch.
Chalonbiler Kotha
[email protected]I love the crispy edges of the pain perdu. They add a nice textural contrast to the soft and fluffy interior.
Rosecate Wawira
[email protected]This is a great recipe for a special breakfast or brunch. It's easy to make and looks very impressive.
Jawad Mazloum
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The mushrooms were cooked perfectly and didn't overpower the other flavors.
Awii Murphy
[email protected]This recipe is a great way to use up leftover mushrooms. I always have a few mushrooms in my fridge, so this is a go-to recipe for me.
regina george
[email protected]I love the idea of using mushrooms in pain perdu. It adds a nice savory flavor and makes the dish more filling.
Babul Baloch
[email protected]I followed the recipe exactly and my mushroom pain perdu turned out great! It was a hit with my friends at brunch.
Danie Brits
[email protected]This dish was a bit more work than I expected, but it was worth it. The end result was a delicious and unique breakfast that my family loved.
Takyi Stephen
[email protected]I've never had mushroom pain perdu before, but I'm so glad I tried it! It was savory and sweet at the same time, and the bread was cooked to perfection.
Lida Molila
[email protected]This mushroom pain perdu was a delightful surprise! The flavors of the mushrooms and cheese blended perfectly with the eggy bread. I will definitely be making this again.