12835 Preston Road #302, Dallas Texas 75230 972-789-9610
Store Hours M-F 11:00am-6:00pm Sat 10:00am-5:00pm Sun 11:00am-5:00pm
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Ingredients:
| 3 TBSP | INFUSED Butter Olive Oil*, divided |
| 1-1/2 lbs | Fresh Cremini Mushrooms, sliced |
| 1 large | Onion, chopped |
| 1/2 cup | INFUSED Traditional Balsamic Vinegar |
| 1 tsp | Dried Marjoram |
| 1/2 tsp | Salt |
| 1/4 tsp | Freshly Ground Black Pepper |
| 1 can (10.5 oz) | Condensed Beef Consomme, undiluted |
| 1 cup | Heavy Whipping Cream |
| 2 large | Eggs |
| 2 large | Egg Yolks |
| 1 TBSP | Fresh thyme, minced |
| 1/4 tsp | Dried Rhyme |
| 6 cups | Day-Old Sourdough Bread, cubed and crust removed |
| 8 oz | Cream Cheese, cut into 1/2-inch cubes |
Directions:
Preheat oven to 350°.
In a large skillet, heat 2 TBSP INFUSED Butter Olive Oil over medium heat. Add half the mushrooms and onion; cook, stirring constantly, 6-8 minutes or until mushrooms are tender. Remove from pan. Repeat with remaining INFUSED Butter Olive Oil and mushrooms.
Return mushrooms and onion to pan. Add INFUSED Balsamic Vinegar, marjoram, salt and pepper. Cook until liquid evaporates, stirring frequently, about 5 minutes. Remove from heat; allow to cool slightly.
In a large bowl, whisk consomme, cream, eggs, egg yolks, and thyme until blended. Stir in bread cubes and mushroom mixture; let stand 10 minutes or until bread is softened.
Transfer to a greased 13x9-inch baking dish; top with cream cheese. Bake, uncovered, 40-45 minutes or until set. Serve warm.
*INFUSED Wild Mushroom and Sage, Rosemary, or Herbes de Provence would be delicious substitutions.
