Recipe for December

A Vegetarian Christmas Lunch, sent in by Anne Kinsman

Mushroom and spinach bread pudding

Ingredients:

2 tablespoons olive oil plus more for dish and foil
1lb Gemini mushrooms sliced
12 large eggs
1 cup milk
1 table spoon Dijon mustard
Salt and pepper
1 and quarter sourdough bread cut into 1 1/2 inch pieces
Curly spinach
2 shallots thinly sliced
6oz Gruyere cheese coarsely grated

Method:

1. Heat oven to 400f. Oil a 3 quart baking dish and piece of foil.
2. Heat oil in large skillet on medium – high. Cook half of mushrooms, tossing occasionally until golden brown for 4 to 6 minutes. Transfer to plate and repeat with remaining mushrooms adding more oil if necessary.
3. Meanwhile in a large bowl whisk together eggs, milk, mustard, nutmeg, and 1 tsp each of salt and pepper. Add the bread and toss to coat. Fold in mushrooms, spinach and shallots. Then add all but half a cup of cheese.
4. Transfer the mixture into the prepared dish, sprinkle with remaining cheese, cover with foil and bake for 30 minutes. Remove foil and bake until golden brown for 2 to 4 minutes.

And enjoy for a Christmas lunch!