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Sunday Surprise


"This was something I made one Sunday evening to use the leftover produce from the weekend. My husband liked it so much, I make it all the time now. Leftover French or Italian bread works great with the mushroom juices. This can be reduced to serve less people. Also it's great to add in whatever kinds of extra veggies you have in the house."
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40 m servings 506 cals
Original recipe yields 4 servings

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  1. In a deep frying pan over high heat, saute butter, tofu, onion and Chinese five- spice seasoning until onions begin to appear translucent.
  2. Stir mushrooms into the frying pan, and reduce heat to medium-high. Let cook for 15 minutes; you will notice the mushrooms releasing their juices. Stir constantly, so that nothing gets burned onto the bottom of the pan.
  3. Place torn bread in the bottom of each serving dish. Sprinkle shredded cheese over top of the bread. With a ladle, scoop out mushroom-mixture (including the mushroom broth) and ladle it over the bread and cheese. Serve immediately.

Nutrition Facts

Per Serving: 506 calories; 34.1 g fat; 27.3 g carbohydrates; 29.6 g protein; 75 mg cholesterol; 535 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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What a great idea! What used to be a ho-hum, clean out the fridge night, has now become a look forward to adventure. Thanks for the great idea! We tried your original, found it delicious, and di...

It’s been my belief that a recipe is only as good as its versatility. This is a fantastic base recipe and as one reviewer said, you can’t go wrong with this one. I reduce the oil by about ½ an...

Didn't like this. It was edible, but I won't make it again. Chinese five spice with cheese and bread didn't seem right, but since it got good reviews I tried it anyway. Oh well.

This was edible but I didn't love it. Probably won't make again, Sorry.