BLACK TRUMPET MUSHROOM RECIPES

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SAVORY BREAD PUDDING RECIPE | FOOD NETWORK



Savory Bread Pudding Recipe | Food Network image

I love bread pudding, but in New Orleans they do savory ones to accompany meat-centric dishes. Not the lightest of fare, but the mushroom duxelles makes the day.

Provided by Food Network

Categories     side-dish

Total Time 45 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, softened, plus more for greasing the pan
4 large eggs 
1 cup heavy cream 
3 ounces cognac 
Sea salt and cracked black pepper 
1 sourdough batard, such as Acme bakery loaf, cut into 1/2-inch-thick slices 
12 ounces fresh king trumpet mushrooms 
3 shallots, peeled and halved 
2 tablespoons olive oil 
1 spring onion, peeled and sliced thinly 

Steps:

  • Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter.
  • Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes.
  • Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes.
  • Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total.
  • To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.

MUSHROOM MAC AND CHEESE RECIPE | GIADA DE LAURENTIIS ...



Mushroom Mac and Cheese Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 50 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 20

1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1/4 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
Salt
1 pound penne pasta 
3 tablespoons olive oil 
10 ounces assorted mushrooms, such as cremini, oyster, trumpet or buttons, sliced or torn into bite-size pieces (about 4 cups sliced) 
2 teaspoons fresh thyme leaves, chopped 
1 large or 2 small shallots, minced 
1 teaspoon white truffle oil 
3 tablespoons unsalted butter 
3 tablespoons all-purpose flour 
4 cups whole milk, at room temperature 
1 1/2 cups shredded gruyere (about 5 ounces) 
1 cup shredded Italian fontina (about 4 ounces) 
1/2 cup grated Parmesan
1/4 teaspoon freshly ground black pepper 
2 teaspoons olive oil, for drizzling 
2 teaspoons white truffle oil, for drizzling 

Steps:

  • For the topping: Mix the panko, Parmesan, salt and pepper together in a small bowl. Set aside.
  • For the pasta: In a large pot of boiling salted water, cook the pasta for 10 minutes (it should still be firm as it will continue to cook in the sauce). Drain and set aside, reserving about 1 cup of the pasta-cooking water.
  • While the pasta cooks, heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, mushrooms, thyme, 1/2 teaspoon salt and the shallots. Cook, stirring occasionally, until softened and beginning to brown. Remove the cooked mushrooms to a plate and drizzle with the truffle oil.
  • Preheat the broiler to high.
  • Reduce the heat to medium under the Dutch oven. Add the butter and flour and mix with a wooden spoon to form a paste. Continue to cook, stirring constantly, for another minute. Slowly whisk in the milk. Bring this mixture to a simmer, whisking occasionally to prevent sticking on the bottom. Simmer for 5 minutes. Whisk in the gruyere, fontina and Parmesan and stir until fully incorporated.
  • Add the pasta, reserved pasta water, cooked mushroom mixture, 3/4 teaspoon salt and the pepper to the cheese sauce and fold everything together. Top with the breadcrumb mixture and drizzle with the olive oil and truffle oil. Broil until the breadcrumbs are golden brown and the sauce is bubbling, about 8 minutes.
  • Allow the mac and cheese to sit for 10 minutes before serving. Serve hot.

More about "black trumpet mushroom recipes"

SAVORY BREAD PUDDING RECIPE | FOOD NETWORK
I love bread pudding, but in New Orleans they do savory ones to accompany meat-centric dishes. Not the lightest of fare, but the mushroom duxelles makes the day.
From foodnetwork.com
Reviews 4.3
Total Time 45 minutes
Category side-dish
  • To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.
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