Saturday, September 28, 2013

Savory Mushroom Puff - Outdoor Wednesday

From the kitchen of One Perfect Bite...The cakes and cookies have all been baked and safely stored. Now, like it or not, it's time to get back to kitchen basics and think about making a "real" meal or two. This mushroom puff is a cross between a crustless quiche and a souffle and it is one of my favorite casseroles for a holiday breakfast or brunch. It's really simple to do and the few ingredients that are used to assemble it provide great texture and a unique flavor. The dish can be oven ready in 15 minutes and on the table within an hour. It holds well and can be served hot from the oven or warm. It can also be reheated. It would be wonderful to serve for breakfast on Christmas or New Year's morning. The casserole rises slightly in the oven, a bit like a souffle, and, while it deflates quickly, it has great color and visual appeal. The recipe can be doubled without a problem. Here's how it's done.

Savory Mushroom Puff


4 thick slices white bread, crusts removed

1/2 pound breakfast sausage, cooked and crumbled

1/4 cup finely chopped onion

3 cups sliced mushrooms

6 large eggs, beaten

1 cup baking mix (i.e. Bisquick)

2 cups milk

1 tablespoon Dijon mustard

1 tablespoon mayonnaise

2 tablespoons chopped fresh parsley + parsley for garnish

1-1/2 cups shredded cheddar cheese


1) Preheat oven to 350 degrees F. Grease a 9-inch square glass pan and set aside.

2) Line bottom of pan with bread slices.

3) Combine sausage, onions and mushrooms and sprinkle them over bread slices.

4) Combine eggs, baking mix, milk, mustard, mayonnaise, parsley, sage and cheese in a bowl. Pour into pan.

5) Place a baking sheet under pan. Transfer to oven. Bake until puffed and golden brown, about 45 to 50 minutes. Cut into squares and garnish with chopped parsley, if desired. Yield: 9 servings.

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