Mushroom And Spinach Bread-Zagna
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
450 g
Cremini2 tbsps
Thyme (chopped fresh)4 cloves
Garlic (thinly sliced)1
Salt1 cup
Marsala1 cup
Chicken Stock6 large
EggDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Heat the EVOO in a large saute pan over medium-high heat and brown the mushrooms until tender and dark
4
Stir in the thyme, garlic, shallots, some salt and pepper, cook 1 to 2 minutes
5
Deglaze the pan with the marsala and stir until almost completely evaporated
6
Pour in the stock, wilt in the spinach and turn off the heat
7
Whisk the half-and-half with the eggs, nutmeg and some salt and pepper in a large shallow bowl
8
Soak the bread, turning occasionally, until the liquid is absorbed
9
Grease a 9-by-13-inch baking dish
10
Lay 4 slices of the bread on the bottom and top with the mushrooms and spinach and half of the cheeses, followed by the remaining bread and cheeses
11
Dot the top with the butter and bake until golden, 45 minutes to 1 hour