Bread stuffing with cheese and mushrooms (side dish)

Ingredients:

• 60 g unsalted butter + extra for greasing the pan
• 340 g wild mushrooms, thinly sliced
• 2 green onions, thinly sliced ​​(white parts separated from green parts)
• 1 large shallot, finely chopped
• 1 tbsp chopped fresh thyme
• 1/4 cup brandy (optional)
• 6 large eggs
• 2.5 cups heavy cream
• 1.5 cups lightly salted chicken or vegetable broth
• 1 clove of garlic, grated
• 12 cups stale white bread with crust, cut into 2cm cubes (about 400g)
• 1 and 1/4 cups grated fontina cheese (about 110 g)
• 1 and 1/4 cups grated sharp white cheddar (about 110 g)
• 0.5 cup chopped fresh parsley

Preparation:

1. Preheat oven to 350°F (175°C). Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until lightly browned, about 6 minutes.
2. Move the mushrooms to one side of the pan and add the remaining 2 tablespoons of butter, then add the white part of the green onion, shallot, thyme, 1 tablespoon of salt, and a pinch of freshly ground black pepper. Cook, stirring, until the shallots are softened, about 3 minutes.
3. Remove the pan from the heat and carefully pour in the brandy. Return to the heat and cook until the pan is dry, about 30 seconds. Let cool slightly.
4. In a large bowl, combine the eggs, heavy cream, chicken broth, garlic, 1 teaspoon salt, and a pinch of freshly ground black pepper. Add the bread cubes, mushroom mixture, 1 tablespoon each of fontina and cheddar cheese, green onions, and parsley. Let sit for 30 minutes to allow the bread to absorb the egg mixture.
5. Grease a 3-quart baking dish. Add the filling and sprinkle with the remaining fontina and cheddar. Bake until golden brown, about 1 hour.
6. Let stand for 20 minutes before serving.
   
   Note
   
   Stale bread works best for the filling. If you only have fresh bread, cut it into cubes, place it on a baking sheet, and toast in the oven at 160°C for about 20 minutes.