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Emeril’s Savory Wild Mushroom Bread Pudding |
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Submitted by: |
Oberst |
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Servings: |
6 |
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Preparation time: |
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Ingredients: |
2
teaspoons vegetable oil
1 cup sliced yellow onions
10 ounces assorted wild mushrooms, such
as oyster, shitake, chanterelles, wood ear, or porcini
1 teaspoon minced garlic
3 teaspoons Essence/creole/cajun
seasoning
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoons 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
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Directions: |
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, garlic, 1
1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of
the 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 to 2 minutes. Remove
from the heat and let cool.
In a large bowl, combine the eggs, cream,
molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence,
remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and
whisk well to combine. Add the mushroom mixture and cheeses and stir well.
Add the bread cubes and let sit until the bread has absorbed the liquid, 2
hours, stirring occasionally.
Preheat the oven to 350 degrees F.
Butter a 9 by 13-inch baking dish with
the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour
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 to 30 minutes. Remove from the oven and
cool slightly before serving. |
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Notes: |
Oberst
says this is quite possibly the best thing she ever put in her mouth! |
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