I know it sounded like a good thing. How can mushrooms and cheddar go bad. Here’s how:

The texture: Gummy

The flavor: Well, butter and cheese are always good. But it wasn’t that interesting, just buttery and cheesy…nothing more.

The presentation: Look at that pic and decide for yourself!

Density: High

The Puffy factor: 0

It’s called a puff. I don’t know where I went wrong. Enlighten me if you’ve got the secret.

Cheddar-Mushroom Puff

6 slices white bread
2 Tbsp butter, softened
8 oz sliced cheddar cheese
1 can (4 oz) sliced mushrooms, drained (or fresh mushrooms sauteed)
1 cup milk
2 eggs slightly beaten
1/4 tsp salt
1/8 tsp pepper

Preheat oven to 325 degrees.

Butter one side of each bread slice the cut them into thirds. Place half of the bread into a well buttered 1 1/2 qt baking dish. On top, layer 1/2 of the cheese and 1/2 of the mushrooms. Repeat with remaining cheese and remaining mushrooms. Top with remaining bread.

In a separate bowl mix together milk, eggs and seasonings. Pour mixture over the top then place in the oven. Bake for 30-35 minutes or until the knife comes out clean and it is puffy. (Again, puffy might not happen.)

Let stand 5 minutes before serving.

Those mushrooms were sautéed perfectly. Such a disgrace to have wasted them here!

Buttered bread in a buttered pan….sounds like a good idea. Right?

Enjoy your unpuff! GAG!