Ingredients
The following ingredients have 6 Servings
- 12 ounces crimini or button mushrooms (thinly sliced)
- 1 teaspoon butter
- 8 ounces fresh spinach or 1 box frozen (chopped spinach thawed)
- 1/3 cup sun-dried tomatoes (chopped)
- 1/2 cup gruyere cheese (+ extra for sprinkling)
- 1/4 cup parmesan cheese (+ extra for sprinkling)
- 5 large eggs
- 1 1/2 cups milk
- 1 teaspoon mustard powder
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon kosher salt (divided)
- 4 cups stale italian or sourdough bread (crusts removed, cut into 1/2" cubes)
Instruction
- In a non stick skillet with a lid, heat over medium high heat until pan is hot. Add sliced mushrooms and 1/4 teaspoon kosher salt to the skillet and stir once or twice. Put the lid on the pan and let the mushrooms give off their liquid for a minute. Continue to check the mushrooms and stir every 30 seconds or so until all of their liquid has been given up and mushrooms are slightly browned. Transfer the mushrooms to a medium bowl.
