MUSHROOM BREAD PUDDING
Wonderful served as a brunch centerpiece or as a holiday side, this rich vegetarian casserole can be assembled in advance, refrigerated overnight, then baked just before serving. You could certainly prepare it day-of and let the bread soak for 15 minutes before baking, but allowing it to sit overnight will make it more tender. Delicate brioche is the ideal bread for this pudding, and it is available in most supermarkets, often in the form of hamburger rolls, which are a good size and shape for this dish. Challah is also a good option, but it's a bit denser, so it may take more than 15 minutes for it to soak up the custard.
Provided by Susan Spungen
Categories brunch, dinner, lunch, casseroles, custards and puddings, vegetables, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.
- In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.
- In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
- Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.
- Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).
- When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.
MUSHROOM AND LEEK BREAD PUDDING
Provided by Ina Garten
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
- Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
- In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
SAVORY BREAD PUDDING WITH KALE AND MUSHROOMS
These dishes, known also as strata, can be rich, but they are just as satisfying when made with low-fat milk. The formula works well for any number of cooked vegetables tossed with stale bread and mixed with milk, eggs and cheese.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Bring a medium or large pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
- If using garlic, cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.
- Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often, until they begin to soften, and add the thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant. Stir in the kale, toss together and remove from the heat.
- Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish, soufflé dish or gratin. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together. Transfer to the prepared baking dish.
- Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.
- Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 12 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 555 milligrams, Sugar 8 grams, TransFat 0 grams
WILD MUSHROOM BREAD PUDDING
Provided by Tyler Florence
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- On a sheet pan put cubed bread. Toast it in the oven until golden brown, about 5 minutes.
- In a large saute pan melt the butter and saute the shallots until just wilted. Add the mushrooms and saute until browned, about 6 minutes. Remove from heat and reserve.
- In a large bowl make custard, whisk together the cream with the eggs and season with the salt and pepper.
- Add toasted bread cubes along with the chives, thyme and rosemary to the egg mixture. Stir in the sauteed mushrooms and mix in the grated Parmesan.
- Transfer the mixture to a 9 by 13-inch baking dish, top with more grated Parmesan, to taste.
- Bake for 45 minutes or until the top is golden brown and the custard is set.
WILD-MUSHROOM BREAD PUDDING
Provided by Paul Grimes
Categories Milk/Cream Egg Mushroom Side Bake Vegetarian Quick & Easy Dinner Parmesan Fall Winter Parsley Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with rack in middle.
- Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.
- Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces.
- Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat.
- Whisk together half-and-half, eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture.
- Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment.
- Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes. Unmold puddings and discard parchment.
MUSHROOM BREAD PUDDING
This uncomplicated savoury bread pudding is a great sidedish, when served with a steak or roast beef. It can be served hot, or at room temperature.
Provided by emmalee1942
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the milk until bubbles form around the sides of the pan. Pour over the croutons. Stir in the eggs, one at a time.
- Saute the mushrooms, onion, salt and pepper in the melted butter until the onions become translucent. Cool briefly, then stir into the bread mixture.
- Pour into a greased 8" or 9" square baking dish. Sprinkle with the parmesan cheese.
- Bake in a larger pan of hot water 350 degrees, 45-50 minutes, until firm.
Nutrition Facts : Calories 180.2, Fat 10.8, SaturatedFat 5.8, Cholesterol 119.6, Sodium 244, Carbohydrate 10.2, Fiber 0.6, Sugar 1.3, Protein 10.9
MUSHROOM & SPINACH BREAD PUDDING
Want a change of pace from traditional stuffing? Try this savory bread pudding loaded with spinach and cremini mushrooms. It's easy to prepare and a great way to use up leftover bread.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°., In a large bowl, whisk eggs, milk, 2 tablespoons Parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper until blended. Stir in bread; let stand 10 minutes or until bread is softened., Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms; cook and stir until tender. Add spinach, garlic, thyme and remaining salt and pepper. Cook and stir until spinach is wilted. Add to bread mixture; stir in mozzarella cheese., Transfer to a greased 8-in. square baking dish; sprinkle with remaining Parmesan cheese. Bake, uncovered, 45-50 minutes or until golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts :
MUSHROOM AND CELERY-ROOT BREAD PUDDING
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Combine milk, cream, and celery root in a small saucepan. Bring to a boil, then reduce heat and simmer until celery root is fork-tender, about 10 minutes. Let cool slightly. Transfer mixture to a blender; puree until smooth. Season with salt and pepper.
- Meanwhile, lightly toast bread on a rimmed baking sheet, tossing once, until golden and crisp, about 10 minutes.
- In a large skillet, melt butter over medium-high heat. Add mushrooms and cook, stirring occasionally, until they have released most of their moisture and become golden, about 9 minutes. Add 2 tablespoons water and bring to a boil, scraping up browned bits with a wooden spoon; cook until water evaporates. Season with salt and pepper. Transfer to a bowl.
- Butter a shallow 2-quart baking dish. In a large bowl, whisk together celery-root mixture, eggs, and thyme leaves. Fold in toasted bread and mushrooms. Transfer to prepared dish; sprinkle with cheese. Garnish with thyme sprigs and bake until custard is set and top is lightly browned, 20 to 25 minutes. Let cool slightly before serving.
WILD-MUSHROOM BREAD PUDDING
Make and share this Wild-Mushroom Bread Pudding recipe from Food.com.
Provided by ChefOnTheMoon
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Lightly butter 8 x 8 x 2-inch glass baking dish.
- Heat oil in heavy large pot over medium-high heat.
- Add all mushrooms, garlic, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with salt and pepper.
- Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend.
- Add bread cubes; toss to coat. Let stand 15 minutes.
- Stir in mushroom mixture.
- Transfer to prepared dish. Sprinkle 2 tablespoons cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm.
- Serves 6 as a side dish.
- 90.2% would make this recipe again
- I'm revisiting this recipe, made it and rated it as three forks two years ago. This time I believe it deserves a resounding four. First, I made half again as much because people love it and it makes great leftovers-reheating in the microwave works very well.
- Second, I more than doubled the proportion of wild mushrooms, this time using a few ounces of oyster and shiitake, with lots of crimini and portobello. I think you can use any combination of wild mushrooms but it's important not to cut them up too small. You'll think they'll never fit in the baking dish when you start the saute but they cook way down.
- Third, since I found the flavor a bit bland last time even after adding more of everything, this time I used all fresh herbs, tripled the equivalent amounts, and doubled the garlic. I also added four chopped fat shallots to the saute.
- Fourth,I used fat-free half and half, quite rich enough, lots of pepper, and nine cups of day-old challah bread with the crust still on.
- Fifth, I was very liberal with the cheese, this time using both freshly grated romano and asiago in the body of the bread pudding and sprinkled on top. I'll admit to at least three quarters of a cup of each but it could easily have been more.
- Last, I didn't want to worry about coordinating the baking with the many other dishes I prepared for Christmas, so I baked the bread pudding the day before and reheated it, covered, for maybe forty minutes at 350.
- This dish now ranks as amazing in my book. It's succulent and earthy with herbs and mushrooms, and the texture is both firm and spongy. It's a great vegetarian, but not vegan, main dish and the flavor just gets deeper and deeper the longer it sits.
Nutrition Facts : Calories 480.1, Fat 43.7, SaturatedFat 22.5, Cholesterol 274.5, Sodium 502, Carbohydrate 11.6, Fiber 2.1, Sugar 2.5, Protein 13.5
WILD-MUSHROOM BREAD PUDDING
Categories Cheese Mushroom Side Bake Vegetarian Winter Bon Appétit
Yield Serves 6 as a side dish
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Lightly butter 8 x 8 x 2-inch glass baking dish. Heat oil in heavy large pot over medium-high heat. Add all mushrooms, garlic, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with salt and pepper.
- Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture. Transfer to prepared dish. Sprinkle 2 tablespoons cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm.
WILD-MUSHROOM BREAD PUDDING RECIPE - FOOD.COM
Bon Appétit R.S.V.P. December 1997 The Barrington County Bistro, Barrington Hills IL
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Lightly butter 8 x 8 x 2-inch glass baking dish.
- Heat oil in heavy large pot over medium-high heat.
- Add all mushrooms, garlic, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with salt and pepper.
- Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend.
- Add bread cubes; toss to coat. Let stand 15 minutes.
- Stir in mushroom mixture.
- Transfer to prepared dish. Sprinkle 2 tablespoons cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm.
- Serves 6 as a side dish.
- 90.2% would make this recipe again
- I'm revisiting this recipe, made it and rated it as three forks two years ago. This time I believe it deserves a resounding four. First, I made half again as much because people love it and it makes great leftovers-reheating in the microwave works very well.
- Second, I more than doubled the proportion of wild mushrooms, this time using a few ounces of oyster and shiitake, with lots of crimini and portobello. I think you can use any combination of wild mushrooms but it's important not to cut them up too small. You'll think they'll never fit in the baking dish when you start the saute but they cook way down.
- Third, since I found the flavor a bit bland last time even after adding more of everything, this time I used all fresh herbs, tripled the equivalent amounts, and doubled the garlic. I also added four chopped fat shallots to the saute.
- Fourth,I used fat-free half and half, quite rich enough, lots of pepper, and nine cups of day-old challah bread with the crust still on.
- Fifth, I was very liberal with the cheese, this time using both freshly grated romano and asiago in the body of the bread pudding and sprinkled on top. I'll admit to at least three quarters of a cup of each but it could easily have been more.
- Last, I didn't want to worry about coordinating the baking with the many other dishes I prepared for Christmas, so I baked the bread pudding the day before and reheated it, covered, for maybe forty minutes at 350.
- This dish now ranks as amazing in my book. It's succulent and earthy with herbs and mushrooms, and the texture is both firm and spongy. It's a great vegetarian, but not vegan, main dish and the flavor just gets deeper and deeper the longer it sits.
More about "mushroom bread pudding food"
DOUBLE-MUSHROOM BREAD PUDDING RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 368 per servingServings 6
- Combine 2 cups milk and bread. Cover and chill 30 minutes, stirring occasionally. Remove brown gills from the undersides of portobellos using a spoon; discard gills and stems. Cut mushroom caps in half; cut halves crosswise into 1/2-inch slices.
- Heat oil in a large nonstick skillet over medium-high heat until hot. Add portobello and cremini mushrooms, and sauté 4 minutes. Stir in parsley, rosemary, salt, pepper, and garlic; sauté 1 minute.
- Combine 1 cup milk, eggs, and egg white, and stir with a whisk. Spoon 2 cups bread mixture into a 2-quart casserole coated with cooking spray. Top with the mushroom mixture; sprinkle with 1/3 cup cheese. Top with remaining bread mixture and 2/3 cup cheese. Pour egg mixture over top. Bake at 375° for 45 minutes or until set.
SMOKED MUSHROOM BREAD PUDDING RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
Category Side Dishes, VegetablesPublished 2020-11-10Estimated Reading Time 4 mins
- Arrange the brioche chunks in a single layer in a large aluminum foil pan. Place the pan on the grill grate away from the heat and cover the grill. For even more smoke avor, add wood chunks or handfuls of wood chips to the coals.
- Meanwhile, trim the ends off the mushroom stems; remove and discard the stems if using shiitakes. Wipe the mushrooms clean with a damp paper towel. Cut large mushrooms into 1⁄4-inch slices; leave small ones whole.
- Melt 3 tablespoons of the butter in a 12-inch cast-iron skillet on the stove or grill side burner over medium-high heat. Add the scallions, celery, if using, and sage and cook, stirring often, until golden brown, 4 minutes.
- If you shut down the grill after toasting the brioche, re it up again for indirect grilling and preheat to 350°F. Add the wood chunks or chips to the coals following the manufacturer’s instructions.
BACON, ONION AND MUSHROOM STRATA RECIPE - TARA …
From tarateaspoon.com
5/5 (2)Total Time 5 hrs 35 minsCategory Breakfast, BrunchCalories 577 per serving
- Heat 1 tbsp oil in a large nonstick skillet over medium-high heat and add onions; stir to coat. Cook until onions start to soften, about 2 min, then reduce heat to medium and cook until onions are golden and soft, stirring occasionally, about 20 min; remove from skillet and wipe clean. Heat 1 tbsp oil in skillet, add mushrooms and sauté until golden, 3 to 4 min.
- In a large bowl combine onions, mushrooms, bacon, thyme, cheese and bread cubes. Mix together the eggs, milk, salt and pepper and pour over bread, stirring to coat.
- Butter a 2½- to 3-qt baking dish and arrange bread mixture evenly in dish. Cover with plastic wrap and chill 4 hr or up to 24 hr.
- Heat oven to 350°F. Remove plastic wrap and bake strata until eggs are set and top is golden brown, about 50 min; cover with foil if top gets too brown. Serve warm or at room temperature.
BAREFOOT CONTESSA | MUSHROOM & LEEK BREAD PUDDING | …
From barefootcontessa.com
- Preheat the oven to 350 degrees. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
- Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt, and 1½ teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
- In a large mixing bowl, whisk together the eggs, cream, chicken stock, and 1 cup of the Gruyère. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2½ to 3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining ½ cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
BEST MUSHROOM BREAD PUDDING RECIPE - HOW TO MAKE …
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Reviews 80Servings 4Cuisine AmericanCategory Side
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EASY SAVORY BREAD PUDDING WITH MUSHROOMS: FANCY SIDE DISH ...
From westviamidwest.com
5/5 (2)Total Time 1 hr 5 minsCategory SIDE DISHCalories 320 per serving
- Heat remaining 2 tablespoons of butter over medium heat, then saute onions, salt and pepper until softened about 4 minutes. then add mushrooms, and stir for about 5 minutes. then add garlic and stir for 1-2 minutes more. Remove from heat.
- In a large bowl, whisk together 5 eggs for about 1 minute until well blended. Add the cream tobassco sauce, Worcestershire sauce and cayenne and stir until well blended.
MUSHROOM RICOTTA BREAD PUDDING (STRATA) - VERY GOOD COOK
From verygoodcook.com
Cuisine AmericanEstimated Reading Time 5 minsServings 6Total Time 1 hr
- Preheat the oven to 375°F (190°C) and spray a 9x13x2-inch (23x33x5 cm) rimmed baking pan with vegetable oil, or grease lightly with butter.
- Clean and trim the mushrooms, and depending on what kind and shape they are, dice their caps, or leave smaller mushrooms whole. Set aside.
- In a large skillet, heat the oil over medium heat. Add the onion and garlic, and sauté, stirring occasionally, until the onion is soft, about 3–4 minutes.
PORK CHOPS WITH MUSHROOM BREAD PUDDING - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- Heat the oven to 325°. Butter a 9-by-13-inch baking dish or a gratin dish of similar size. In a large nonstick frying pan, melt the butter over moderately low heat. Add the onion and celery; cook, stirring occasionally, until starting to soften, about 3 minutes. Increase the heat to moderately high. Add the mushrooms and thyme and cook until the mushrooms start to brown, about 5 minutes. Remove the pan from the heat. Stir in the bread cubes, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Transfer the mixture to the prepared baking dish.
- Stir together the broth, eggs, and half-and-half. Pour the mixture evenly over the mushrooms and bread. Put the dish in the lower third of the oven and bake for 25 minutes.
- Meanwhile, heat the oil in the frying pan over moderate heat. Sprinkle the remaining 1/4 teaspoon each salt and pepper over the pork chops. Add the chops to the pan and brown, about 3 minutes per side. Remove the chops from the pan. Remove the bread pudding from the oven after it bakes for 25 minutes and set the pork chops directly on top. Return to the oven and cook until the meat is done and the pudding is just set, 10 to 15 minutes longer.
BEST MUSHROOM AND SPINACH BREAD PUDDING RECIPE - HOW TO ...
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Servings 8Total Time 1 hr 5 minsCategory Vegetarian, Brunch, BreakfastCalories 470 per serving
- Cook half of mushrooms, tossing occasionally, until golden brown, 4 to 6 minutes; transfer to plate.
MUSHROOM AND FENNEL BREAD PUDDING RECIPE - CHOWHOUND
From chowhound.com
4/5 (13)Total Time 1 hr 10 minsCategory Lunch, Side Dish, Make Ahead, Main DishCalories 525 per serving
- When it foams, add the onion, season well with salt and pepper, and cook until soft, about 3 minutes.
- Add the mushrooms, fennel, and celery; season well with salt and pepper; and cook, stirring occasionally, until softened and the mushroom juices have reduced, about 10 minutes.
CHEESY MUSHROOM BREAD PUDDING | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 1 hr 15 mins
- Add the mushrooms, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until the mushrooms are browned, 8 to 10 minutes.
MUSHROOM, LEEK AND PARMESAN BREAD PUDDING - FOOD AND WINE
From foodandwine.com
Servings 8
- In a small bowl, soak the dried porcini in the hot water until softened, about 30 minutes. Drain and finely chop the mushrooms, discarding any tough bits.
- Melt 2 tablespoons of the butter in a large skillet. Add the leeks and a pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the remaining 2 tablespoons of butter along with the assorted mushrooms and chopped porcini and cook over high heat, stirring frequently, until the mushrooms have released their liquid. Pour in the wine and cook, stirring frequently, until the liquid has evaporated and the mushrooms begin to brown, about 10 minutes. Season the mushrooms with salt and pepper.
- Preheat the oven to 375°. Lightly butter a 3-quart baking dish. Spread the diced bread in the baking dish and spoon the mushrooms on top. In a large bowl, whisk the eggs with the cream, 1 cup of the Parmesan cheese, the thyme and a pinch each of salt and pepper. Pour the custard over the mushrooms. Press a sheet of plastic wrap directly on the custard and let the bread pudding soak for 30 minutes.
- Discard the plastic wrap. Sprinkle the the remaining 1/2 cup of cheese and the parsley on top of the pudding. Bake for about 40 minutes, or until the custard is set and the top is brown. Let stand for 10 minutes before serving.
SAVOURY MUSHROOM BREAD PUDDING - CRUMB: A FOOD BLOG
From crumbblog.com
5/5 (2)Category BrunchServings 8Total Time 1 hr 15 mins
- In a large skillet set over medium heat, heat the butter until melted and foamy. Add the shallots and saute for 3 to 4 minutes, or until softened. Add the mushrooms, season with salt and pepper, and cook 4 minutes longer or until softened and starting to brown. Stir in the garlic and thyme, and cook 1 minute longer or until fragrant. Remove from heat and let cool for 5 minutes.
- Meanwhile, whisk the eggs in a large mixing bowl. Add the half and half and 1 cup of grated cheese, stir to combine. Gently fold in the cubed bread and sauteed mushrooms. Spoon the mixture into the prepared dish, and set aside to soak while you preheat the oven.
- Preheat oven to 350F. Once the oven is hot, cover the bread pudding with aluminum foil and bake for 30 minutes, or just until the centre is set. Remove foil and sprinkle with the reserved ¼ cup cheese. Bake 25-30 minutes longer, or until the top is nice and browned.
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TURKEY AND MUSHROOM BREAD PUDDING - CANADIAN TURKEY
From canadianturkey.ca
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