Emmentaler bread pudding with mushrooms

Ingredients

Ingredients for 4 servings

About 250 g day-old brown bread
1 dl white wine
500 g mixed mushrooms or only field mushrooms
1 onion
1 garlic clove
1 large bunch of parsley
1 tbsp oil
Salt, pepper
200 g strong Emmentaler AOP
4 dl milk
4 eggs
1 tbsp mustard

Star of the dish

Emmentaler AOP Extra

Preparation

Cut the bread into cubes, then drizzle the wine over them. If neccessary cut the mushrooms into smaller pieces. Finely chop the onion, garlic and parsley. Fry the mushrooms in hot oil, add the onions, garlic and parsley, fry again for about 3 minutes, season with salt and pepper.

Finely grate the Emmentaler AOP. Place the bread, mushrooms and cheese in a gratin dish. Whisk together the milk, eggs and mustard, season. Pour the creamy mix into the dish. Bake in a hot oven at 200 degrees for about 30 minutes.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Main course

Emmentaler bread pudding with mushrooms

Ingredients for 4 servings

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