1 1/4 c Rich mushroom or turkey
-stock
1 1/4 c Heavy cream
4 Eggs
1 c Milk
1 1/4 ts Salt
2 tb Unsalted butter
1/4 c Minced shallots
1 tb Minced garlic
1 1/2 ts Chopped fresh thyme
4 c Stemmed and sliced wild
-mushrooms; preferably
-shiitakes & chantrelles
Freshy ground black pepper
-to taste
1 sm Loaf; challah, brioche
-or stuffing bread; crust
-removed cut into 3/4 in
-slices taosted on both
-sides
Place stock in saucepan and reduce by half. Add heavy cream and simmer
until reduced to 1 1/2 cups. Wisk the milk eggs and 3/4 tsp salt together.
Wisk in the reduced sauce/cream mixture. Melt butter over medium heat and
add the shallots and garlic. Cook until wilted. Add the mushrooms and thyme
and cook about 10 min until the mushrooms are wilted. Add 1/2 tsp salt and
pepper to taste. Line the bottom of a 2 quart casserole or souffle dish
with a layer of bread slices. Top with 1/2 of the mushrooms. Repeat the
layers and end with a top third bread layer. Pour over the egg milk stock
mixture. Cover and refrigerate overnight. Preheat the oven to 350F. Unwrap
the dish and press the bread down into the liquid if necessary. Cover the
pan with foil and place in a roasting pan. Pour boiling water in the
raosting pan to come halfway up the side of the dish. Bake until the
pudding has set and the top is uffed and brown-about two hours. Uncover the
last 15-30 minutes to brown top if necessary. The pudding can be made ahead
and rewarmed. Serve warm. Serves 6-8.
EKOLLAR@SUN2.UCHC.EDU
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings