500g cubed bread with crusts (sourdough or rustic)
250g mushrooms sliced
2 large yellow onions chopped
1 celery heart chopped
250ml vegetable stock
15 PEPPADEW® peppers, halved
2 eggs, beaten
2 Tbsp each of chopped fresh sage, parsley and thyme
Preheat oven to 350F. In a large frying pan, melt the butter. Add the onions, celery, fresh herbs, and a good teaspoon or more of salt. Saute for 10 minutes and then add the mushrooms. Cook another 5 minutes and then remove from the heat. Place the bread in a large bowl and pour the vegetables and PEPPADEW® peppers over it. Mix well and then pour the eggs and stock in.
Taste for extra seasoning and place the mixture in a large baking dish and cover with foil.
Bake for 25 minutes and remove foil in the last 10 minutes of cooking.
Posted by: Fehlbergs®