SAVORY WILD MUSHROOM BREAD PUDDING
Smoked mushrooms are the heart of this rich, custardlike stuffing dish, adapted from chef Emeril Lagasse's "From Emeril's Kitchen" cookbook. For a complete holiday meal, serve with his Turkey Breast with Roasted Garlic and Fresh Herbs and Roasted Carrots with Fresh Thyme.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 18
Steps:
- Heat oil in a large deep skillet over high heat. Add onions and cook, stirring, until golden brown and tender, about 5 minutes. Add mushrooms, garlic, 1 1/2 teaspoons Essence, 1 teaspoon salt, and 3/4 teaspoon pepper. Cook, stirring, until mushrooms are tender and have given off any liquid, 3 to 5 minutes. Add beer to deglaze pan and cook, stirring, until mixture is almost dry, 1 to 2 minutes. Remove from heat and let cool.
- In a large bowl, whisk together eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons Essence, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper until well combined. Add onion-mushroom mixture and cheeses; stir to combine. Add bread cubes and let stand until liquid is absorbed, about 2 hours.
- Preheat oven to 350 degrees.
- Butter a 9-by-13-inch baking dish; add bread crumbs, shaking baking dish to coat. Pour egg mixture into baking dish and cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 1 hour. Uncover and continue baking until pudding rises, is firm in the center and golden brown, 20 to 30 minutes more. Let cool slightly before serving.
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OGWU OLUCHI
[email protected]This recipe is a must-try! It's so delicious and easy to make.
SHEIKH SHAHED RAJU
[email protected]I'm going to try this recipe for my family. I think they'll love it.
Syed Muneeb
[email protected]This recipe is perfect for a potluck! I'm going to make it for my next party.
Thomas Eilerd
[email protected]I'm vegan. Can I use a plant-based milk and cheese?
Abubakar Dhillon
[email protected]I'm allergic to gluten. Can I use a gluten-free bread?
Michael Peck
[email protected]This recipe is too expensive. I can't afford all of the ingredients.
MD Abdul Zobbar
[email protected]I don't like wild mushrooms. Is there a substitute I can use?
Zebi Mangat
[email protected]This recipe seems a bit complicated. I'm not sure if I'm up for the challenge.
Angel Shep
[email protected]I'm not sure about this recipe. I've never had bread pudding before.
Kay Smith
[email protected]This recipe sounds amazing! I'm definitely going to make it this weekend.
Diwas Jarkal
[email protected]I can't wait to try this recipe! It looks so delicious.
VICENT JAMES
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Aizaz Haider
[email protected]I'm a vegetarian, so I omitted the bacon from this recipe. It was still delicious!
Hasnain Man
[email protected]This bread pudding is so flavorful and satisfying. I'll definitely be making it again.
justine safary
[email protected]I love this recipe! It's a great way to use up leftover bread and vegetables.
Gaming with Lalon Mia
[email protected]This bread pudding was easy to make and turned out great! I used a variety of wild mushrooms that I found at the farmer's market, and they really made the dish special.
Saqib Wazir
[email protected]I'm not usually a fan of bread pudding, but this recipe changed my mind. The wild mushrooms and cheese gave it a savory flavor that I really enjoyed.
anima artist
[email protected]This savory bread pudding was a delightful surprise! The wild mushrooms added a rich, earthy flavor, and the bread and cheese provided a hearty and comforting base. I served it with a simple green salad and it was the perfect meal.