From Amy Vitale of Tables, serves 10-12.
Ingredients
1/2 cup fresh sage, cut into thin strips
1/2 medium onion, diced
2 portobello mushrooms, chopped
2 cloves garlic, minced
1 tablespoon lemon juice
Salt and black pepper
6 eggs
2 cups grated parmesan cheese
4 cups (1 quart) cream
1 tablespoon lemon juice
1 loaf day-old artisan bread, torn into rough pieces
Directions
Saute sage, onion, mushroom and garlic. Season with lemon juice, salt and pepper; set aside.
Preheat oven to 350 degrees.
In a large bowl, beat eggs, parmesan and cream. Add lemon juice and mushroom mixture. Combine with bread.
Place in a buttered 9-by-12-inch pan. Set in larger pan filled halfway with water. Cover with foil.
Bake 45 minutes. Uncover and bake 15 minutes more.
Wine ideas: Full of umami flavor — the “fifth taste” often described as “savory,” and found in foods such as mushrooms and parmesan cheese — this could use a red wine that shares that umami element. Pinot noir tends to have lots of umami flavor; it also tends to be pretty pricey. However, Matua, out of New Zealand, makes a terrific $15 bottling: It’s just the right weight for this vegetarian dish, with light, earthy raspberry flavor and bright acidity. Tara Q. Thomas
