Capital Reserve™ Steakhouse Mushroom Bake
Chef George Professional Series™
Roasted Mushrooms · Gruyère Cheese · Toasted Brioche · Herb Cream
Ingredients
- 1 lb brioche or French bread, cut into 1-inch cubes
- 1 lb mushrooms (cremini preferred), sliced or chopped
- 2 tbsp butter
- 1 tbsp Tripolizza 1965 EVOO
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 1 tsp fresh thyme
- 1 tsp Tobias Garlic Salt
- ½ tsp black pepper
- 1½ cups Gruyère cheese, shredded
- ½ cup Parmesan Romano cheese, grated
- 3 large eggs
- 2 cups half-and-half
- ½ cup heavy cream
Directions:
Toast the Brioche
Spread bread cubes on a sheet pan and bake at 300°F for 10–15 minutes until lightly dried.
Prepare the Mushroom Mixture
Heat butter and EVOO in a large skillet. Sauté mushrooms over medium-high heat until well browned. Add shallots, garlic, thyme, Tobias Garlic Salt, and black pepper. Cook 2–3 additional minutes and cool slightly.
Prepare the Herb Cream
Whisk together eggs, half-and-half, and heavy cream until smooth.
Assemble
Combine toasted brioche, mushroom mixture, Gruyère cheese, and half of the Parmesan Romano. Transfer to a buttered 9×13 baking dish. Pour herb cream mixture evenly over the top. Allow to rest 20–30 minutes so the bread absorbs the custard. Top with remaining Parmesan Romano.
Bake
Cover with foil and bake at 350°F for 30 minutes. Remove foil and continue baking 20–25 minutes until golden brown and set. Allow to rest 10 minutes before serving.
Optional Chef George Enhancements:
Elevate It Further
- Add 4 oz pancetta or bacon during the mushroom sauté
- Finish with a light dusting of Silk & Sizzle Garlic Butter Dust after baking
- Garnish with fresh parsley or chives
- Drizzle lightly with truffle oil before service
Serve With:
Chef Notes:
– Brown the mushrooms hard — don't crowd the pan. They need high heat and space to develop color, not steam.
– The 20–30 minute rest after assembly is not optional. It allows the brioche to fully absorb the custard before it bakes.
– Brioche delivers a richer, more tender result. French bread gives you more structure and chew. Both work.
– The foil cover for the first 30 minutes ensures the custard sets gently before the top crust develops.
– Rest 10 minutes before serving — the custard firms up considerably as it cools and holds together for a clean slice.
– Truffle oil is the finishing touch that takes this from a great side to a restaurant-quality plate.
Did you make this recipe?
Share a photo and tag us on social media — we can't wait to see what you've made!
© Day of the Dead Food Products • Crafted by Chef George • Cook with intent.