Dec 31, 2013 14:10 pm - Posted by admin
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Mushroom bread and butter pudding


>> olive oil, for frying

>> 2 shallots, finely diced

>> 1 tbsp rosemary, chopped

>> 1 tbsp thyme leaves, chopped

>> a good splash of madeira

>> 300 ml cream

>> 300 g mixed wild mushrooms

>> truffle oil, optional, to taste

>> 2 egg yolks

>> 8 slices brioche, crusts removed





  1. Preheat the oven to 160C/140C/gas 3. In a heavy-based saucepan, add a splash of olive oil and warm gently. Add the shallots, rosemary, thyme and garlic and cook gently for 5 minutes.


  1. Add a good splash of the madeira and reduce for 5 minutes. Add the double cream, bring to the boil then turn the heat off and set aside.


  1. Heat a frying pan on the hob, add a drizzle of olive oil and fry the mushrooms for around 1 minute. Add the cooked mushrooms to the cream base, season with salt and pepper and add the truffle oil to taste. Once cooled slightly, add the egg yolks and stir in.


  1. To build the puddings, take two individual pie dishes and lay a slice of the brioche on the bottom then add a generous tablespoon of the mushroom mixture.


  1. Repeat until all the brioche and mushroom mix is used up.


  1. Bake in the oven for 12 minutes or until golden on top. Let stand for a few minutes before serving with steamed broccoli or a green salad.

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