¼ cup chopped mixed herbs (parsley, oregano, sage, rosemary, or thyme)
2 cups vegetable stock
¼ lb fontina cheese, shredded
freshly cracked black pepper
Preheat the oven to 350°F. Add the cut brioche to a sheet pan and drizzle with olive oil. Toss well and spread into an even layer. Season with a pinch of salt. Bake for 12-15 minutes, until golden and crisp.
Meanwhile, heat a 12” cast iron skillet over medium-high heat. Add the ¼ cup of olive oil. Once hot, add the mushrooms. Cook for 4-5 minutes until golden and tender, stirring often. Season with salt and black pepper to taste. Transfer the mushrooms to a plate.
Add another drizzle of olive oil to coat the skillet, along with the onions and celery. Saute for about 8 minutes until caramelized. Stir in the garlic. Cook for another minute. Add the butter and let melt. Stir in the herbs. Turn off the heat and let cool slightly.
Whisk the eggs and vegetable stock together in a large mixing bowl. Add the bread, vegetable mixture, half of the mushrooms, and half of the fontina. Fold together really well to combine, making sure none of the bread looks dry. Transfer the mixture back to the skillet. Top with the remaining mushrooms and fontina.
Bake for 30-35 minutes, or until golden brown and fully cooked through. Serve with freshly cracked black pepper over top and any extra herbs you have lying around.