Ingredients

4 cups (1/2-inch) fresh bread cubes (preferably brioche or challah; about 5 ounces)

1 1/2 pounds mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed

1/2 cup finely chopped shallot

2 tablespoons unsalted butter

1/2 cup finely chopped flat-leaf parsley

2 large garlic cloves, finely chopped

2 cups half-and-half

4 large eggs

1/2 cup grated Parmigiano-Reggiano

• Equipment: 8 (6-ounce) ramekins

Description

Going Beyond The Customary Side Dishes For Beef (mushrooms And A Gratin), We've Combined All The Luxurious Flavor Of Wild Mushrooms Sautéed In...

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