medtran49
Well-known member
This is an Emeril recipe. I usually make a little over half recipe using 3 eggs and we get a good 4 to 6 servings out of it. It's great with something like prime rib.
Once we had a guest who was severely allergic to mushrooms so i made it with about 5 heads of black garlic chopped up. Not quite as good but still quite tasty. The black garlic heads we get are a bit bigger that a quarter.
Ingredients
3 Tbsp unsalted butter
3 Cups 1/4 inch diced yellow onion
2 tsp salt
1/4 plus 1/8 tsp cayenne pepper
1/8 tsp freshly ground black pepper
1 lb assorted mushrooms (shiitaki, oyster and crimini, wiped clean and chopped
1 Tbsp chopped garlic
5 large eggs
2 Cups heavy cream
1/4 tsp Tabasco sauce
1 tsp worcestershire sauce
4 Cups country rustic bread, crust removed and cut in 1" cubes (can be bought or homemade)
1/2 Cup finely grated Parmigiano-Reggiano
Directions
1) Preheat oven to 350F
2) Grease a 2 - quart casserole pan (round or rectangular) with 1 Tbsp of the butter
3) Heat the remaining 2 Tbsp of butter in a large saute pan over med-high heat
4) Add the onions, 1 tsp of salt, 1/4 tsp of cayenne and the black pepper
5) Cook, stirring often, until the onions are soft, about 4 minutes
6) Add mushrooms, cook, stirring often, until they are slightly soft, about 3 minutes
7) Add the garlic and cook, stirring constantly for 1 minute
8) Remove pan from heat and let cool
Custard
1) In a large mixing bowl, wisk the eggs for 30 seconds
2) Add the cream, remaining tsp salt, the remaining 1/8 tsp cayenne, the tabasco and worcestershire
3) Wisk the mixture until blended
Pudding
1) Add the onion-mushroom mixture and bread cubes to the custard and mix well
2) Pour the mixture into the prepard casserole and sprinkle the top evenly with the cheese
3) Bake until the pudding is golden brown and bubbly, about 55 minutes
4) Remove from oven and let cool 5 minutes before serving
Once we had a guest who was severely allergic to mushrooms so i made it with about 5 heads of black garlic chopped up. Not quite as good but still quite tasty. The black garlic heads we get are a bit bigger that a quarter.
Ingredients
3 Tbsp unsalted butter
3 Cups 1/4 inch diced yellow onion
2 tsp salt
1/4 plus 1/8 tsp cayenne pepper
1/8 tsp freshly ground black pepper
1 lb assorted mushrooms (shiitaki, oyster and crimini, wiped clean and chopped
1 Tbsp chopped garlic
5 large eggs
2 Cups heavy cream
1/4 tsp Tabasco sauce
1 tsp worcestershire sauce
4 Cups country rustic bread, crust removed and cut in 1" cubes (can be bought or homemade)
1/2 Cup finely grated Parmigiano-Reggiano
Directions
1) Preheat oven to 350F
2) Grease a 2 - quart casserole pan (round or rectangular) with 1 Tbsp of the butter
3) Heat the remaining 2 Tbsp of butter in a large saute pan over med-high heat
4) Add the onions, 1 tsp of salt, 1/4 tsp of cayenne and the black pepper
5) Cook, stirring often, until the onions are soft, about 4 minutes
6) Add mushrooms, cook, stirring often, until they are slightly soft, about 3 minutes
7) Add the garlic and cook, stirring constantly for 1 minute
8) Remove pan from heat and let cool
Custard
1) In a large mixing bowl, wisk the eggs for 30 seconds
2) Add the cream, remaining tsp salt, the remaining 1/8 tsp cayenne, the tabasco and worcestershire
3) Wisk the mixture until blended
Pudding
1) Add the onion-mushroom mixture and bread cubes to the custard and mix well
2) Pour the mixture into the prepard casserole and sprinkle the top evenly with the cheese
3) Bake until the pudding is golden brown and bubbly, about 55 minutes
4) Remove from oven and let cool 5 minutes before serving
