Twelve Days of Sourdough: Day 12 – Sourdough Casserole with Mushrooms and Gruyère

The final day of sourdough brings a rich, savory casserole with earthy mushrooms and melted Gruyère cheese.

For the grand finale, Day 12 celebrates a Sourdough Casserole with Mushrooms and Gruyère. This rich, earthy dish is the perfect way to end the twelve days of sourdough, with a comforting combination of sautéed mushrooms, cheese, and bread.

Recipe:

Sourdough Casserole with Mushrooms and Gruyère

Ingredients:

• 4 cups cubed leftover sourdough
• 2 cups sliced mushrooms (shiitake, cremini, or white mushrooms)
• 1 small onion, chopped
• 1 tbsp olive oil
• 1 ½ cups heavy cream
• 1 cup grated Gruyère cheese
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a casserole dish.
2. Sauté the mushrooms: Heat olive oil in a skillet and sauté mushrooms and onions until tender and browned (about 8 minutes). Season with salt, pepper, and thyme.
3. Assemble the casserole: Layer the cubed sourdough, sautéed mushrooms, and grated Gruyère cheese in the casserole dish.
4. Make the custard: In a bowl, whisk together heavy cream, salt, and pepper, and pour over the bread and mushrooms. Press