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Exotic Mushroom Bread Pudding
3
3
Tablespoon Butter
Cup Onions; julienned
Salt
Cayenne
Freshly ground black pepper
1
/2 Pound Assorted exotic mushrooms; such as shiitakes, chanterelles, oysters, etc., wiped clean and
julienned
1
5
2
1
1
8
1
Tablespoon Chopped garlic
Large Eggs
Cup Heavy cream
Dash Hot pepper sauce
Dash Worcestershire sauce
Slice White bread; crusts removed, cut into 1−inch cubes (about 4 cups)
/2 Cup Grated Parmigiano−Reggiano cheese
Parsley; garnish
Preheat the oven to 350 degrees F. Grease a 2 quart glass rectangular pan
with 1 tablespoon of the butter. Heat the remaining 2 tablespoons butter in
a large saute pan over medium−high heat. Add the onions. Season with salt,
cayenne and black pepper. Cook, stirring, until the onions are soft, about 4
minutes. Add the mushrooms and cook, stirring, until they are slightly soft,
about 3 minutes. Add the garlic and saute for 1 minute. Remove from the heat
and cool. In a large mixing bowl, whisk the eggs until smooth. Add the
cream. Season with salt, cayenne, pepper, hot pepper sauce, and
Worcestershire sauce. Whisk the mixture until blender. Add the
onion−mushroom mixture and bread crumbs and mix well. Pour the mixture into
the prepared pan. Sprinkle the top with the cheese. Bake until the pudding
is golden brown and bubbly, about 55 minutes. Remove from the oven and allow
to cool for 5 minutes before serving. To serve, spoon the pudding in the
center of each serving plate. Arrange a few slices of the tenderloin around
the pudding. Spoon the Worcestershire sauce over the beef. Garnish with
parsley. Serve the Fresh Cranberry Compote on the side.
Yield: 10 servings
Exotic Mushroom Bread Pudding
242
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