MUSHROOM AND GRUYERE BREAD PUDDING
Nonstick vegetable oil spray
2 tablespoons olive oil
1 pound assorted fresh mushrooms (such as crimini, button, and stemmed shiitake), thinly sliced
1 cup chopped onion
1/2 cup dried porcini mushrooms,* broken into pieces
2 tablespoons chopped fresh tarragon
2 garlic cloves, minced
1/4 cup Madeira
2 cups whole milk
4 large eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
12 slices white bread, crusts trimmed
3/4 cup grated Gruyère cheese
3/4 cup freshly grated Parmesan cheese
Spray 13x9x2-inch glass baking dish with nonstick spray. Heat oil in large nonstick skillet over medium-high heat. Add fresh mushrooms and onion; sauté 3 minutes. Add dried porcini; sauté until mushrooms are brown, about 8 minutes. Mix in tarragon and garlic; season with salt and pepper. Transfer to medium bowl.
Add Madeira to same skillet; boil until reduced by half, stirring, about 1 minute. Whisk milk and eggs in large bowl to blend. Whisk in Madeira, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Arrange 6 bread slices over bottom of prepared dish. Top with mushroom mixture, half of Gruyère, and half of Parmesan cheese. Cover with remaining 6 bread slices. Drizzle egg mixture over; press gently to submerge bread. Cover; chill at least 1 hour and up to 3 hours.
Preheat oven to 350°F. Sprinkle remaining Gruyère and Parmesan cheese over bread pudding. Bake uncovered until bread pudding puffs and top is golden brown, about 40 minutes.
***Ok, so this recipe is taken from epicurious.com which has yet to disappoint me with a recipe. They also let you keep recipe boxes and have an awesome advanced search engine so you can take out meat from the criteria. I didn't have Madeira so I used Merlot instead. Tarragon is an herb that kind of tastes like anise or licorice.
Nonstick vegetable oil spray
2 tablespoons olive oil
1 pound assorted fresh mushrooms (such as crimini, button, and stemmed shiitake), thinly sliced
1 cup chopped onion
1/2 cup dried porcini mushrooms,* broken into pieces
2 tablespoons chopped fresh tarragon
2 garlic cloves, minced
1/4 cup Madeira
2 cups whole milk
4 large eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
12 slices white bread, crusts trimmed
3/4 cup grated Gruyère cheese
3/4 cup freshly grated Parmesan cheese
Spray 13x9x2-inch glass baking dish with nonstick spray. Heat oil in large nonstick skillet over medium-high heat. Add fresh mushrooms and onion; sauté 3 minutes. Add dried porcini; sauté until mushrooms are brown, about 8 minutes. Mix in tarragon and garlic; season with salt and pepper. Transfer to medium bowl.
Add Madeira to same skillet; boil until reduced by half, stirring, about 1 minute. Whisk milk and eggs in large bowl to blend. Whisk in Madeira, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Arrange 6 bread slices over bottom of prepared dish. Top with mushroom mixture, half of Gruyère, and half of Parmesan cheese. Cover with remaining 6 bread slices. Drizzle egg mixture over; press gently to submerge bread. Cover; chill at least 1 hour and up to 3 hours.
Preheat oven to 350°F. Sprinkle remaining Gruyère and Parmesan cheese over bread pudding. Bake uncovered until bread pudding puffs and top is golden brown, about 40 minutes.
***Ok, so this recipe is taken from epicurious.com which has yet to disappoint me with a recipe. They also let you keep recipe boxes and have an awesome advanced search engine so you can take out meat from the criteria. I didn't have Madeira so I used Merlot instead. Tarragon is an herb that kind of tastes like anise or licorice.
0 Comments:
Post a Comment
<< Home