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Savory Mushroom Bread Pudding Recipe

Savory Mushroom Bread Pudding Ingredients:

  • Savory Mushroom Bread Pudding
    Savory Mushroom Bread Pudding

    1 pound cubed day-old rye or hearty white bread

  • 2 ounces dried Polish or porcini mushrooms
  • 1 cup boiling water
  • 1 tablespoon + 2 tablespoons + 1 tablespoon butter
  • 1 large finely chopped onion
  • 2 pounds assorted chopped mushrooms (shiitake, king trumpet, oyster, cremini)
  • 2 cloves minced garlic
  • 1 3/4 cups heavy cream
  • 5 large beaten eggs
  • Salt and pepper to taste
  • 1/2 cup grated hard cheese like Parmigiano Reggiano

How to make Savory Mushroom Bread Pudding

  • Heat oven to 350 degrees. Place mushrooms in a medium bowl and pour over boiling water. Steep for 30 minutes. Meanhwile, toast the bread cubes in the oven until dry and light golden, about 10 minutes. Transfer to a large bowl. Butter a 13-inch-by-9-inch baking pan.
  • Lift the mushrooms out of the water being careful not to disturb the sediment at the bottom. Chop them and set aside. Strain the mushroom soaking liquid through a fine-mesh sieve and reserve.
  • In a large skillet, melt 1 tablespoon butter over medium heat and add onions. Cook, stirring occasionally, until softened, about 4 minutes. Season with salt and black pepper and transfer to the bowl with bread cubes.
  • Add 2 tablespoons butter to the same skillet and add the chopped fresh mushrooms and garlic. Let cook, uncovered, stirring occasionally, until golden and any liquid has evaporated. Stir in the chopped reconstituted mushrooms and salt and pepper to taste. When hot, transfer the mushrooms to the bowl of bread crumbs and onions.
  • Deglaze the pan by adding the reserved mushroom soaking liquid and scraping the bottom of the pan with a wooden spatula. Reduce the liquid to about 1/4 cup and add to bread mixture, stirring well.
  • In a medium bowl, whisk together cream, eggs, salt and pepper to taste. Pour this custard over the bread mixture and combine thoroughly. Transfer to the prepared baking dish and dot the top with remaining 1 tablespoon of butter. Bake uncovered 25 minutes. Sprinkle the top with grated cheese and continue to bake, until the top is golden, the pudding is swollen and a knife inserted in the center comes out clean, about 25 minutes more. Serve piping hot.
  • Savory Mushroom Bread Pudding Recipe is ready to serve.

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 80 minutes

Savory Mushroom Sauce Recipe

Savory Mushroom Sauce Ingredients

  • Savory Mushroom Sauce
    Savory Mushroom Sauce

    3 tablespoons butter

  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 4 ounces fresh mushrooms, sliced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 2 cups milk

How to make Savory Mushroom Sauce

  • In a medium saucepan, melt the butter over medium heat. Add onions and garlic and saute about 3 to 5 minutes until onions are translucent. Add mushrooms, basil, salt and pepper and saute an additional 5 to 10 minutes until mushrooms are soft and cooked to desired texture.
  • Remove the pan from the heat and blend in flour. Gradually add milk, stirring constantly.
  • Return the pan to the heat and cook over medium heat until the sauce thickens and comes to a boil. Reduce heat to a simmer and cook for an additional 2 or 3 minutes.
  • Savory Mushroom Sauce Recipe is ready to serve.

Prep Time:15 Min
Cook Time:15 Min
Ready In:30 Min

Savory Mushroom Soup Recipe

Savory Mushroom Soup Ingredients

  • Savory Mushroom Soup
    Savory Mushroom Soup

    1/4 red onion, minced

  • 1 1/2 tablespoons butter
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup milk
  • 1/2 cup frozen green peas
  • 3 tablespoons sour cream

How to make Savory Mushroom Soup

  • In small saucepan saute onion in butter. Add soup, milk, and peas. Heat on medium-low until peas are soft. Add sour cream. Stir. When hot, serve. Add sour cream to thickness desired.
  • Savory Mushroom Soup Recipe is ready to serve.

Prep Time:5 Min
Cook Time:15 Min
Ready In:20 Min

Savory Mushroom Cheesecake Recipe

Savory Mushroom Cheesecake Ingredients

  • Savory Mushroom Cheesecake
    Savory Mushroom Cheesecake

    1 tbs Olive oil

  • 1 c Quartered domestic mushrooms
  • 1/2 c Sliced fresh shiitake
  • 3 Shallots; chopped
  • 1 Head roasted garlic
  • 1/2 c Chopped sun-dried tomatoes
  • 10 Spinach leaves; stems
  • 1 lb Cream cheese
  • 3 Eggs
  • 1 Lemon; Zest of
  • Salt and black pepper to

How to make Savory Mushroom Cheesecake

  • Preheat oven to 350 degrees F. Heat oil in a large saute pan until very hot. Add mushrooms and saute for 3 to 4 minutes. Add shallots, garlic, tomatoes, and spinach and saute just until the spinach wilts.
  • Remove from the heat and allow to cool. Cut cream cheese into small cubes and place, along with the eggs and lemon zest, in a food processor. Blend until smooth, stopping to scrape down the sides every so often. Pour mixture into a medium-size bowl and fold in the cooled mushroom mixture. Season with salt and pepper. Place in a greased 9-inch cake pan. Bake for 30 to 45 minutes, or until a knife inserted in the center comes out clean.
  • Remove from the oven and let cool for 10 to 15 minutes, then invert pan onto a serving plate and remove. Serve warm. Serves twelve. Converted by MC_Buster. Per serving: 2026 Calories (kcal); 186g Total Fat; (80% calories from fat); 59g Protein; 43g Carbohydrate; 1059mg Cholesterol; 2158mg Sodium Food Exchanges: 1 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 33 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
  • Savory Mushroom Cheesecake Recipe is ready to serve.