Shiitake Mushroom Spoonbread - The Local Palate

Ingredients

• 1 gallon large-diced Pullman bread
• 1 tablespoon unsalted butter
• 3 tablespoons extra-virgin olive oil
• 2 cups julienned yellow onion
• 2 quarts stemmed and julienned shiitake mushrooms
• 2 tablespoons minced garlic
• ½ teaspoon red pepper flakes
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 cup dry white wine
• 1 quart heavy cream
• 7 large eggs
• 8 ounces parmesan cheese, grated
• ¼ cup chopped thyme
• Nonstick cooking spray
• 6-8 cups hot water