Best Wild Mushroom Bread Pudding Recipes

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WILD-MUSHROOM BREAD PUDDING



Wild-Mushroom Bread Pudding image

Provided by Paul Grimes

Categories     Milk/Cream     Egg     Mushroom     Side     Bake     Vegetarian     Quick & Easy     Dinner     Parmesan     Fall     Winter     Parsley     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

4 cups (1/2-inch) fresh bread cubes (preferably brioche or challah; about 5 ounces)
1 1/2 pounds mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed
1/2 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 cup finely chopped flat-leaf parsley
2 large garlic cloves, finely chopped
2 cups half-and-half
4 large eggs
1/2 cup grated Parmigiano-Reggiano
Equipment: 8 (6-ounce) ramekins

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.
  • Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces.
  • Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat.
  • Whisk together half-and-half, eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture.
  • Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment.
  • Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes. Unmold puddings and discard parchment.

WILD MUSHROOM BREAD PUDDING



Wild Mushroom Bread Pudding image

Provided by Tyler Florence

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/3 cup heavy cream
4 eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 loaf crusty Italian bread, cubed
3 tablespoons unsalted butter, plus more for buttering baking dish
2 shallots, sliced
4 pounds mixed wild mushrooms, cleaned and sliced
3 tablespoons chopped chives
3 tablespoons fresh thyme leaves
3 tablespoons fresh rosemary leaves
4 tablespoons grated Parmesan, plus more to top

Steps:

  • Preheat oven to 350 degrees F.
  • On a sheet pan put cubed bread. Toast it in the oven until golden brown, about 5 minutes.
  • In a large saute pan melt the butter and saute the shallots until just wilted. Add the mushrooms and saute until browned, about 6 minutes. Remove from heat and reserve.
  • In a large bowl make custard, whisk together the cream with the eggs and season with the salt and pepper.
  • Add toasted bread cubes along with the chives, thyme and rosemary to the egg mixture. Stir in the sauteed mushrooms and mix in the grated Parmesan.
  • Transfer the mixture to a 9 by 13-inch baking dish, top with more grated Parmesan, to taste.
  • Bake for 45 minutes or until the top is golden brown and the custard is set.

WILD-MUSHROOM BREAD PUDDING



Wild-Mushroom Bread Pudding image

Make and share this Wild-Mushroom Bread Pudding recipe from Food.com.

Provided by ChefOnTheMoon

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
6 ounces shiitake mushrooms, stemmed, caps thickly sliced
6 ounces oyster mushrooms, thickly sliced
6 ounces cremini mushrooms, thickly sliced
2 portabella mushrooms, stems and gills removed, caps thickly sliced
4 teaspoons chopped garlic
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
5 large eggs
2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1/4 cup freshly grated parmesan cheese, plus
2 tablespoons freshly grated parmesan cheese
3/4 teaspoon salt
1/2 teaspoon ground pepper
6 cups crustless day-old French bread, cut in 1-inch cubes

Steps:

  • Preheat oven to 350°F.
  • Lightly butter 8 x 8 x 2-inch glass baking dish.
  • Heat oil in heavy large pot over medium-high heat.
  • Add all mushrooms, garlic, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with salt and pepper.
  • Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend.
  • Add bread cubes; toss to coat. Let stand 15 minutes.
  • Stir in mushroom mixture.
  • Transfer to prepared dish. Sprinkle 2 tablespoons cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm.
  • Serves 6 as a side dish.
  • 90.2% would make this recipe again
  • I'm revisiting this recipe, made it and rated it as three forks two years ago. This time I believe it deserves a resounding four. First, I made half again as much because people love it and it makes great leftovers-reheating in the microwave works very well.
  • Second, I more than doubled the proportion of wild mushrooms, this time using a few ounces of oyster and shiitake, with lots of crimini and portobello. I think you can use any combination of wild mushrooms but it's important not to cut them up too small. You'll think they'll never fit in the baking dish when you start the saute but they cook way down.
  • Third, since I found the flavor a bit bland last time even after adding more of everything, this time I used all fresh herbs, tripled the equivalent amounts, and doubled the garlic. I also added four chopped fat shallots to the saute.
  • Fourth,I used fat-free half and half, quite rich enough, lots of pepper, and nine cups of day-old challah bread with the crust still on.
  • Fifth, I was very liberal with the cheese, this time using both freshly grated romano and asiago in the body of the bread pudding and sprinkled on top. I'll admit to at least three quarters of a cup of each but it could easily have been more.
  • Last, I didn't want to worry about coordinating the baking with the many other dishes I prepared for Christmas, so I baked the bread pudding the day before and reheated it, covered, for maybe forty minutes at 350.
  • This dish now ranks as amazing in my book. It's succulent and earthy with herbs and mushrooms, and the texture is both firm and spongy. It's a great vegetarian, but not vegan, main dish and the flavor just gets deeper and deeper the longer it sits.

Nutrition Facts : Calories 480.1, Fat 43.7, SaturatedFat 22.5, Cholesterol 274.5, Sodium 502, Carbohydrate 11.6, Fiber 2.1, Sugar 2.5, Protein 13.5

WILD MUSHROOM BREAD PUDDING



Wild Mushroom Bread Pudding image

Provided by Molly O'Neill

Categories     side dish

Time 2h45m

Yield Six to 8 servings

Number Of Ingredients 12

1 1/4 cups rich mushroom or turkey stock
1 1/4 cups heavy cream
1 cup milk
4 eggs
1 1/4 teaspoons salt
2 tablespoons unsalted butter
1/4 cup minced shallots
1 tablespoon minced garlic
1 1/2 teaspoons chopped fresh thyme
4 cups stemmed and sliced wild mushrooms, preferably shiitakes and chanterelles (reserve stems to make mushroom broth, if desired)
Freshly ground pepper to taste
1 Small loaf brioche or challah, crust removed, cut into 3/4-inch-thick slices and toasted on both sides

Steps:

  • Place the stock in a saucepan over medium heat and reduce by half. Add the heavy cream and simmer until the mixture is reduced to 1 1/2 cups. Whisk the milk, eggs and 3/4 teaspoon of the salt together in a mixing bowl. Whisk in the reduced stock mixture and set aside.
  • Melt the butter in a large skillet over medium heat. Add the shallots, garlic and thyme and saute until softened, about 5 minutes. Add the sliced mushrooms and cook until wilted, about 10 minutes. Season with the remaining 1/2 teaspoon of salt and pepper to taste.
  • Line the bottom of an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with a layer of bread slices. Top with half of the mushroom mixture. Repeat the layers and top with a third bread layer. Pour the egg mixture over the bread. Cover the pan with plastic wrap and refrigerate overnight.
  • Preheat the oven to 350 degrees. Unwrap the dish and press the bread down into the liquid. Cover the pan with foil and place in a roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the loaf pan. Bake until the pudding is set and the top is puffed and browned, about 2 hours. The pudding can be made ahead and reheated. Cut into slices and serve warm.

Nutrition Facts : @context http, Calories 357, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 23 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 12 grams, Sodium 456 milligrams, Sugar 5 grams, TransFat 0 grams

WILD-MUSHROOM BREAD PUDDING



Wild-Mushroom Bread Pudding image

Categories     Cheese     Mushroom     Side     Bake     Vegetarian     Winter     Bon Appétit

Yield Serves 6 as a side dish

Number Of Ingredients 17

3 tablespoons olive oil
6 ounces shiitake mushrooms, stemmed, caps thickly sliced
6 ounces oyster mushrooms, thickly sliced
6 ounces crimini mushrooms, thickly sliced
2 portobello mushrooms, stems and gills removed, caps thickly sliced
4 teaspoons chopped garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
5 large eggs
2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon ground pepper
6 cups 1-inch cubes crustless day-old French bread (about 6 ounces)

Steps:

  • Preheat oven to 350°F. Lightly butter 8 x 8 x 2-inch glass baking dish. Heat oil in heavy large pot over medium-high heat. Add all mushrooms, garlic, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with salt and pepper.
  • Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture. Transfer to prepared dish. Sprinkle 2 tablespoons cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm.

SAVORY WILD MUSHROOM BREAD PUDDING



Savory Wild Mushroom Bread Pudding image

Smoked mushrooms are the heart of this rich, custardlike stuffing dish, adapted from chef Emeril Lagasse's "From Emeril's Kitchen" cookbook. For a complete holiday meal, serve with his Turkey Breast with Roasted Garlic and Fresh Herbs and Roasted Carrots with Fresh Thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 18

2 teaspoons vegetable oil
1 medium yellow onion, sliced
Smoked Mushrooms
1 teaspoon minced garlic
3 teaspoons Emeril's Original Essence or Creole Seasoning
1 1/2 teaspoons coarse 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 teaspoon minced fresh thyme
3/4 cup freshly grated Gouda cheese
3/4 cup freshly grated white cheddar cheese
3/4 pound stale white bread, cut into 1-inch cubes (about 10 cups)
1 teaspoon unsalted butter
1 tablespoon fine dried breadcrumbs

Steps:

  • Heat oil in a large deep skillet over high heat. Add onions and cook, stirring, until golden brown and tender, about 5 minutes. Add mushrooms, garlic, 1 1/2 teaspoons Essence, 1 teaspoon salt, and 3/4 teaspoon pepper. Cook, stirring, until mushrooms are tender and have given off any liquid, 3 to 5 minutes. Add beer to deglaze pan and cook, stirring, until mixture is almost dry, 1 to 2 minutes. Remove from heat and let cool.
  • In a large bowl, whisk together eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons Essence, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper until well combined. Add onion-mushroom mixture and cheeses; stir to combine. Add bread cubes and let stand until liquid is absorbed, about 2 hours.
  • Preheat oven to 350 degrees.
  • Butter a 9-by-13-inch baking dish; add bread crumbs, shaking baking dish to coat. Pour egg mixture into baking dish and cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 1 hour. Uncover and continue baking until pudding rises, is firm in the center and golden brown, 20 to 30 minutes more. Let cool slightly before serving.

WILD MUSHROOM BREAD PUDDING WITH BLUE CHEESE



WILD MUSHROOM BREAD PUDDING WITH BLUE CHEESE image

Categories     Mushroom

Number Of Ingredients 15

•1 ounce dried porcini mushrooms (about 1 cup), broken in half if large
•2 cups boiling water
•4 ounces French baguette, cut into 3/4-inch cubes (about 3 cups)
•3 tablespoons unsalted butter, plus more for coating the baking dish
•1 tablespoon olive oil
•8 ounces chanterelle mushrooms, stems trimmed and cut in half
•8 ounces cremini mushrooms, stems trimmed and cut in half or quartered if large
•1/3 cup small-dice shallot (from about 1 medium shallot)
•3/4 teaspoon finely chopped fresh thyme leaves
•1/2 cup dry white wine
•Kosher salt
•Freshly ground black pepper
•1 large egg, lightly beaten
•1/2 cup heavy cream
•6 ounces Cambozola cheese, cut into small pieces (rind included)

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

WILD MUSHROOM BREAD PUDDING



Wild Mushroom Bread Pudding image

Provided by Food Network

Yield 20 puddings

Number Of Ingredients 14

2 cups wild mushrooms
1/2 cup minced shallot
1/4 cup clarified butter
Salt
Pepper
2 quarts heavy cream
1 cinnamon stick
1 clove
1 vanilla bean
16 egg yolks
1 cup chestnuts, chopped
1/4 cup fresh sage, chiffonade
1/2 loaf brioche (no crust, medium dice, dried out on sheet tray)
1/2 loaf white bread (no crust, medium dice, dried out on sheet tray)

Steps:

  • To make the mushroom custard: In a medium heated saute pan, saute mushrooms with shallot and butter for approximately five minutes. Add salt and pepper to taste. Allow to cool. After cooled, transfer to heavy sauce pot and add cream, cinnamon, clove, and vanilla bean. Mix well. Bring to a simmer for forty minutes. Remove cinnamon stick and puree. Cool and add yolks. Put aside.
  • Preheat oven to 300 degrees.
  • For the pudding: Spray aluminum tins with cooking spray. In large bowl combine custard, chestnuts, sage, brioche and white bread. Spoon mixture into tins 3/4 way to top. Bake in water bath at 300 degrees for 40 minutes.

WILD MUSHROOM BREAD PUDDING



WILD MUSHROOM BREAD PUDDING image

Categories     Bread     Mushroom

Yield 6-8 servings

Number Of Ingredients 12

1 1/4 cups rich mushroom or turkey stock
1 1/4 cups heavy cream
1 cup milk
4 eggs
1 1/4 teaspoons salt
2 tablespoons unsalted butter
1/4 cup minced shallots
1 tablespoon minced garlic
1 1/2 teaspoons chopped fresh thyme
4 cups stemmed and sliced wild mushrooms, preferably shiitakes and chanterelles (reserve stems to make mushroom broth, if desired)
freshly ground pepper to taste
1 small loaf brioche or challah, crust removed, cut into 3/4 inch thick slices and toasted on both sides

Steps:

  • Place the stock in a saucepan over medium heat and reduce by half. Add the heavy cream and simmer until the mixture is reduced to 1 1/2 cups. Whisk the milk, eggs and 3/4 teaspoon of the salt together in a mixing bowl. Whisk in the reduced stock mixture and set a side. Melt the butter in a large skillet over medium heat. Add the shallots, garlic, and thyme and saute until softened about 5 minutes. Add the sliced mushrooms and cook until wilted about 10 minutes. Season with the remaining 1/2 teaspoon of slat and pepper to taste. Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2 inch loaf pan with a layer of bread slices. Top with half of the mushroom mixture. Repeat the layers and top with a third bread layer. Pour the egg mixture over the bread. Cover the pan with plastic wrap and refrigerate overnight. Pre heat oven to 350 degrees. Unwrap the dish and press the bread down into the liquid. Cover the pan with foil and place in a roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the loaf pan. Bake until the pudding is set and the top is puffed and browned about 2 hours. The pudding can be made ahead and reheated. Cut into slices and serve warm

WILD-MUSHROOM BREAD PUDDING RECIPE - FOOD.COM



Wild-Mushroom Bread Pudding Recipe - Food.com image

Bon Appétit R.S.V.P. December 1997 The Barrington County Bistro, Barrington Hills IL

Provided by @MakeItYours

Number Of Ingredients 18

3 tablespoons olive oil
6 ounces shiitake mushrooms, stemmed, caps thickly sliced
6 ounces oyster mushrooms, thickly sliced
6 ounces cremini mushrooms, thickly sliced
2 portabella mushrooms, stems and gills removed, caps thickly sliced
4 teaspoons chopped garlic
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
5 large eggs
2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1/4 cup freshly grated parmesan cheese, plus
2 tablespoons freshly grated parmesan cheese
3/4 teaspoon salt
1/2 teaspoon ground pepper
6 cups crustless day-old French bread, cut in 1-inch cubes

Steps:

  • Preheat oven to 350°F.
  • Lightly butter 8 x 8 x 2-inch glass baking dish.
  • Heat oil in heavy large pot over medium-high heat.
  • Add all mushrooms, garlic, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with salt and pepper.
  • Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend.
  • Add bread cubes; toss to coat. Let stand 15 minutes.
  • Stir in mushroom mixture.
  • Transfer to prepared dish. Sprinkle 2 tablespoons cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm.
  • Serves 6 as a side dish.
  • 90.2% would make this recipe again
  • I'm revisiting this recipe, made it and rated it as three forks two years ago. This time I believe it deserves a resounding four. First, I made half again as much because people love it and it makes great leftovers-reheating in the microwave works very well.
  • Second, I more than doubled the proportion of wild mushrooms, this time using a few ounces of oyster and shiitake, with lots of crimini and portobello. I think you can use any combination of wild mushrooms but it's important not to cut them up too small. You'll think they'll never fit in the baking dish when you start the saute but they cook way down.
  • Third, since I found the flavor a bit bland last time even after adding more of everything, this time I used all fresh herbs, tripled the equivalent amounts, and doubled the garlic. I also added four chopped fat shallots to the saute.
  • Fourth,I used fat-free half and half, quite rich enough, lots of pepper, and nine cups of day-old challah bread with the crust still on.
  • Fifth, I was very liberal with the cheese, this time using both freshly grated romano and asiago in the body of the bread pudding and sprinkled on top. I'll admit to at least three quarters of a cup of each but it could easily have been more.
  • Last, I didn't want to worry about coordinating the baking with the many other dishes I prepared for Christmas, so I baked the bread pudding the day before and reheated it, covered, for maybe forty minutes at 350.
  • This dish now ranks as amazing in my book. It's succulent and earthy with herbs and mushrooms, and the texture is both firm and spongy. It's a great vegetarian, but not vegan, main dish and the flavor just gets deeper and deeper the longer it sits.

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