Sunday, December 26, 2010

Exotic Mushroom Bread Pudding

I have received numerous requests for this recipe. Seriously, right now, get your grocery list and add what you do not have. It is inexpensive decadent, and EASY!
(of course, I have no idea which mushroom is considered exotic- so I bought a variety. Always leaving my options open.) 
So, hijacked and adapted from Emeril, I give you... Heaven Sent.
Ingredients
3 tablespoons unsalted butter
3 cups julienne yellow onions
2 teaspoons salt
1/4 plus 1/8 teaspoon cayenne pepper
12 turns fresh ground black pepper (I'm not a raging cracked pepper fan, so I did about 8)
1/2 pound wild and exotic mushrooms, about 3 cups (I used 1 pkg of baby bellas, 1 pkg shitake, 1 button pkg- all loosely chopped... more like 5-6 cups)
1 tablespoon chopped garlic (I, of course, used way more- like 6 small cloves of garlic)
5 eggs
2 cups heavy cream
1/4 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
8 slices, 1 inch cubed white bread, about 4 cups (I used more like 5 cups to compensate for the overage of 'shrooms)
1/2 cup grated Parmigiano-Reggiano cheese (I used the 6 cheese Italian blend)
Directions
Preheat the oven to 350 degrees F. Grease a 2 quart glass rectangle pan with 1 tablespoon butter (or, if you have a small household like me-- use 2 pans so one can be frozen). In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter, about 1 minute. Add the onions, 1 teaspoon salt, 1/2 teaspoon cayenne, and 12 turns black pepper and saute for 4 minutes. Stir in the mushrooms and saute for 3 minutes. Add the garlic and saute for 1 minute. Remove from the heat and cool, covered. In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, Tabasco, and Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in the sauteed mushrooms with the juice. Add the bread cubes and mix well. Pour the filling into the prepared pan. Let sit in fridge for about 20-30 minutes. Sprinkle the pudding generously with the grated cheese. (there's nothing low fat about this recipe, so don't start here.) Bake for 55 minutes. Remove from the oven and allow to rest for 5 minutes before serving.
Let me know how it turns out. YUM!

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