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SERVES: 10

INGREDIENTS:

• 8 cups white or wholemeal bread, crusts removed, cubed
• 2 cups low-fat milk
• Cooking spray
• 1 tablespoon vegetable oil, divided
• Reserved liver, diced
• 3 tablespoons unsalted butter
• 6 cloves garlic, minced
• 3 shallots, finely diced
• 2 medium onions finely chopped
• 2 pounds wild mushrooms, cleaned and coarsely chopped
• 2 teaspoons chopped sage
• 2 teaspoons finely chopped fresh thyme
• 1 teaspoon sea salt
• Freshly ground pepper to taste
• 2 large eggs, lightly beaten

PROCEDURE:

1. Preheat oven to 350°F. Coat a medium sized baking dish with cooking spray.
Place bread in a large bowl and pour over the milk. Allow to stand until all the milk has been absorbed into the bread.

2. Heat 1 tablespoon oil in a frying pan over a medium heat. Add the liver and cook, until browned, about 2 minutes. Transfer to a piece of absorbent paper on a large plate.

3. Add the butter to the pan then add the garlic and shallots and cook, stirring often, until softened and translucent, about 2 minutes. Add onions and cook, stirring until softened, about 4-5 minutes.

4. Add mushrooms and cook, stirring until the mushroom have softened and the liquid has evaporated, 8 to 12 minutes. Remove from the heat and add to the cooked livers.

5. Drain and squeeze the bread and add place in the prepared baking tray, at the mushroom mixture and fold in the chopped sage, thyme, salt and pepper; stir to combine. Taste and adjust seasoning, if necessary. Stir in eggs.

6. Bake until heated through and golden brown on top, about 35-45 minutes.