Ingredients:
1/2 lb fresh mushrooms, sliced
1/4 cup butter
6 slices bread, crusts removed ( I prefer sour dough, but any bread will do)
1/2 lb pork sausage, crumbled, cooked, drained
1/2 cup onions, chopped
1/2 cup celery, chopped
1/2 cup mayonnaise
1 teaspoon salt
1/2 teaspoon black pepper, freshly gound
1/2 teaspoon dried tarragon (optional)
2 eggs
1 cup milk
1 cup cheddar cheese, grated
Directions:
Heat 3 T. of the butter in a fry pan; add the mushrooms and saute’ for 3 – 4 minutes or just until the juices begin to ooze out.
Cut bread into half-inch cubes. Sprinkle half of the cubes in the bottom of a buttered 8 – 9 inch square pan.
Distribute sauteed mushrooms over bread cubes. Top with the cooked sausage.
Add remaining 1 T. butter to fry pan. Saute’ onions and celery until tender, about 3 – 4 minutes. Sprinkle over mushrooms and sausage.
Top with second half of bread cubes.
Mix mayonnaise, salt, pepper and tarragon (if using), eggs and milk. Pour over mixture in pan. Press down with a spoon to soak entire mixture with egg-milk mixture.
Sprinkle with cheese.
Cover and refrigerate 2 hours but preferably overnight.
Bake in a 325 degree oven for 55 minutes or until set and lightly browned.
Omit the sausage for a very good vegetarian option.
Servings: 4
Time preparation: 20 min.
Time total: 75 min.