wild mushroom bread pudding

prep time:  tbd
cook time:  90 minutes
servings:  6

2 teaspoons vegetable oil
1 cup sliced yellow onions
10 ounces assorted wild mushrooms (oyster, shiitake, chanterelle, wood ear, porcini)
1 teaspoon minced garlic
3 teaspoons creole seasoning
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons worcestershire sauce
1 teaspoon minced fresh thyme
3/4 cup grated gouda cheese
3/4 cup grated white cheddar cheese
3/4 pound stale white bread - cut into 1-inch cubes
1 teaspoon unsalted butter
1 tablespoon plain bread crumbs

1.  heat the oil in a large, deep skillet over high heat.  add the onions and cook until golden brown and tender, 5 minutes.  add the mushrooms, 1/2 teaspoon garlic, 1 1/2 teaspoon creole seasoning, 1 teaspoon salt, 3/34 teaspoon pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes.  add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 - 2 minutes.  remove from the heat and let cool.

2.  in a large bowl, combine the eggs, cream, molasses, worcestershire sauce, thyme, remaining 1 1/2 teaspoon creole seasoning, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and whisk well to combine.  add the mushroom mixture and cheese and stir well.  add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.

3.  preheat the oven to 350 degrees.  butter a 9 x 13-inch baking dish.  add the bread crumbs, shaking to cover the bottom evenly.  put the bread pudding mixture into the prepared pan and cover with aluminum foil.  bake for 1 hour and uncover.  continue baking until risen and firm in the center, and golden brown, 20 - 30 minutes.  remove from the over and cool slightly before serving.

- food network

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