|
WILD MUSHROOM BREAD PUDDINGS
4 tablespoons unsalted butter + softened butter for the muffin tins
1 large yellow onion, chopped
2 garlic cloves, minced
1/2 pound assorted wild mushrooms (porcini, chanterelles, shiitake, morels), chopped (about 3 1/2 cups)
1/2 pound cultivated crimini mushrooms, chopped
2 teaspoons fresh thyme, or 1/2 teaspoon dried
1 teaspoon chopped fresh tarragon (optional)
1 teaspoon chopped fresh dill (optional)
1 tablespoon chopped fresh Italian parsley
Salt and pepper to taste
5 large eggs
1 cup whole milk
2/3 cup heavy cream
6 cups trimmed and cubed ( 3/4-inch cubes) day-old French or Italian bread (5 to 6 ounces)
Adjust rack to the lower third of oven and preheat to 350 degrees. Using the soft butter, lightly butter twelve 2 3/4-inch muffin cups (each a scant 1/2 cup capacity).
Heat 2 tablespoons of the butter in a large skillet. Add the onion and saute for about 3 minutes, or until soft and translucent. Add the garlic and saute for 1 minute. Add the remaining 2 tablespoons butter, then the wild and cultivated mushrooms and saute until soft. Increase the heat and continue to cook until most of the liquid has evaporated. Add the herbs, salt and pepper, then set aside to cool slightly.
Lightly whisk the eggs in a large bowl. Add the milk and cream, whisking until blended. Add the mushroom mixture and bread cubes. Season again and stir to blend. Divide the mixture evenly among the muffin tins.
Bake the puddings for 25 to 35 minutes, or until the tip of a knife inserted in the middle of a pudding comes out clean. Remove from the oven and let cool for 5 to 10 minutes. Slide a knife blade around each pudding to loosen. Then, slip a small, flexible offset spatula under each pudding to unmold it and invert onto a serving plate. For optimum flavor, serve warm or at room temperature. Serves 12
|
