January 11, 2014

From 100 Perfect Pairings by Jill Silverman Hough

Serves 6


3 cups milk (low-fat is OK)
1-1/2 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 tsp chopped fresh sage
1/4 tsp freshly ground black pepper
4 tbsp unsalted butter, plus more for buttering the pan
170 gms mushrooms, coarsely sliced (about 2-1/2 cups)
1-1/2 tsp coarse kosher salt
5 large eggs
30 gms artisan French or Italian bread, with crusts, cut or torn into 3/4-inch pieces (you should have about 12 cups)
225 gms gruyère cheese, shredded (you should have about 3 cups)


1. Butter an 8 cup casserole dish or six 1-1/2-cup soufflé molds or ramekins. If using 6 molds, arrange them on a rimmed baking sheet. Set aside.
2. In a medium saucepan over medium-high heat, combine the milk, rosemary, thyme, sage and pepper and heat until just shy of simmering. Remove from the heat and set aside to cool slightly.
3. Meanwhile, in a large skillet over medium heat, melt the butter. Add the mushrooms and salt and cook, stirring occasionally, until the mushrooms are tender, 4 to 5 minutes. Remove from the heat and set aside.
4. In a large bowl, whisk the eggs. Whisk in the cooled milk mixture. Add the bread, cheese and mushroom mixture, stirring until well combined. Set aside for 15 minutes, gently stirring occasionally, to allow the bread to absorb the liquid.
5. Meanwhile, preheat the oven to 190C.
6. Pour the entire mixture into the prepared casserole dish or soufflé molds. Bake until golden brown, 30 to 35 minutes. Serve hot.



Food & Wine Matching:

I wanted a hearty dish to serve with the Chasselas wine I brought back from Switzerland – I knew that trying to reproduce a raclette meal during a wine lesson would have been overly ambitious – so although this recipe is ultimately French it ticked all the right boxes.

Le Vin:

Personal Import – Domaine de La Doye, (Chasselas), (Coppett) La Cote Vaud, Switzerland, Freres Dutruy, 2012, CHF10.5

Leave a Reply