Posted Friday, May 14, 2010
View the recipe demo:
Lauie Bell & Tom Meyrose
1 pound wild mushrooms, sliced
3 to 4 cloves garlic, minced
1 bunch of leeks, sliced
3 Tablespoons olive oil
1 teaspoon each of dried basil, sage and thyme
Saute all above ingredients in the olive oil
2 cups cream
1 cup milk
3/4 pound smoked mozzarella cheese, shredded
6 cups challah or brioche bread, cut in big cubes
salt & pepper to taste
Whisk eggs, milk, cream and cheese in a large bowl. Add salt and pepper to taste. Add the mushroom mix and the cheese. Fold in the bread. Pour into a greased baking dish and bake for about an hour at 350 degrees.
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.