WILD MUSHROOM BREAD PUDDING WITH BLUE CHEESE
Steps:
- Heat the oven to 375°F . Coat a shallow 2-quart baking dish with butter. Place the porcinis in a medium heatproof bowl. Pour the boiling water over them and let the mushrooms sit until softened, about 12 minutes. Meanwhile, spread the bread cubes in an even layer on a baking sheet and bake until light golden brown, about 10 minutes. Transfer to a large bowl and set aside. Heat the butter and oil in a large frying pan over medium-high heat until the butter is foaming. Add the chanterelle and cremini mushrooms and cook, stirring rarely, until the mushrooms have released their liquid and are golden brown, about 8 to 10 minutes. Add the shallot and thyme, stir to combine, and cook for 1 minute. transfer the rehydrated porcinis to the pan and set the mushroom liquid aside. Cook, stirring occasionally, until the shallots have softened, about 1 minute more. Add the wine, scrape up any browned bits from the bottom of the pan, and cook until the wine has almost completely evaporated, about 1 to 2 minutes. Taste and season with salt and pepper as needed. Scrape the mushroom mixture into the bowl with the toasted bread cubes (reserve the pan), add the egg, and stir to combine. Measure 1/2 cup of the reserved mushroom liquid, being careful not to include the sediment, and discard the remaining liquid. Drizzle the measured liquid into the bowl and stir to combine. Transfer the mushroom-bread mixture to the prepared baking dish and spread it into an even layer Return the reserved pan to medium-low heat, add the cream, and bring to a simmer. Whisking constantly, add the cheese 1 piece at a time, letting each piece melt before adding the next. (If you add the cheese too quickly or stop whisking, the sauce may break. If it does break, sprinkle in cornstarch 1/2 teaspoon at a time and add more cream a splash at a time while whisking until the sauce is bubbling, creamy, and smooth again.) Pour the cheese sauce evenly. bake 15-20
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Igwe Ifeoma
[email protected]I'm not a big fan of bread pudding, but I really enjoyed this recipe. The wild mushrooms and blue cheese added a lot of flavor, and the bread pudding was nice and moist.
Tshering Choki
[email protected]This bread pudding is so easy to make, and it's always a crowd-pleaser. I've made it for potlucks, parties, and even just for a weeknight dinner. It's always a hit.
Shekh Kamarullah
[email protected]I've made this bread pudding several times now, and I've always had great results. It's a really versatile recipe, and you can use any type of bread or mushrooms that you like.
Jenisha Maharjan
[email protected]This bread pudding is a great way to use up leftover bread. I usually have a loaf of bread that's about to go stale, and this is a great way to use it up.
7amaa Rwandzy
[email protected]I thought this bread pudding was a bit too heavy on the blue cheese. I would probably use less blue cheese next time, or maybe even omit it altogether.
Adejumobi Akorede
[email protected]I'm not a big fan of blue cheese, but I really enjoyed this bread pudding. The blue cheese flavor was subtle, and it really complemented the mushrooms and bread.
Sami Nadeem
[email protected]This bread pudding is so easy to make, and it's always a crowd-pleaser. I've made it for potlucks, parties, and even just for a weeknight dinner. It's always a hit.
Annetta Watson
[email protected]I made this bread pudding for a brunch party and it was a huge success. Everyone loved it! I used a combination of shiitake, oyster, and cremini mushrooms, and I think that really added to the flavor.
Krishna bam
[email protected]I've made this bread pudding several times now, and it's always a hit. My family loves it! I usually use a variety of wild mushrooms, but I've also used cremini mushrooms and they work just as well.
S Howlader
[email protected]This bread pudding was a complete disaster! It was dry, overcooked, and the flavors didn't go well together. I would not recommend this recipe to anyone.
Husnain Nawaz2411
[email protected]I thought this bread pudding was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.
Amir Nadaf
[email protected]This bread pudding was a bit too dry for my taste. I think I would add more milk or cream next time. The flavor was good, though. I especially liked the combination of mushrooms and blue cheese.
Yididya Elyas
[email protected]This bread pudding was a bit too rich for me, but my husband loved it. He said it was the best bread pudding he's ever had. I would probably make it again, but I would use less butter and cheese next time.
Jamshaid Writes
[email protected]I was pleasantly surprised by how much I enjoyed this bread pudding. I'm not usually a fan of blue cheese, but it worked really well in this dish. The mushrooms added a lot of flavor, and the bread pudding was nice and moist. I will definitely be mak
Minecraft Minis
[email protected]This was a great way to use up some leftover bread and mushrooms. The bread pudding was easy to make, and it turned out perfectly. I will definitely be making this again.
Md Vip Islamik media
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this bread pudding. The mushrooms were not overpowering, and the blue cheese added a nice sharpness. I would definitely make this again.
Mbulelo Ncanywa
[email protected]I love bread pudding, and this recipe is one of the best I've tried. The mushrooms and blue cheese add a lot of flavor, and the bread pudding is nice and moist. I will definitely be making this again.
Md Yaheya Bashir
[email protected]This mushroom bread pudding was a hit with my family! The combination of wild mushrooms, blue cheese, and bread was perfect. I will definitely be making this again.