Tuesday, June 10, 2008

mushroom pudding and red pepper sauce!!

The other day I found myself with leftover bread (stored in the freezer) and two lonely Portobello mushrooms hiding in the veggie cabinet.
Pair that with a die-hard bread pudding fan and you got Portobello Mushroom Pudding!!

It is very simple to make, and the Portobello mushroom could be substituted for regular button mushroom. Plus it looks lovely decorated and can b saved for the following day!!

For pudding
75 grams unsalted butter (melted)
6 eggs
8-12 oz red wine
3/4 cup of milk
90 grams day-old bread
1-2 Portobello mushrooms (diced)
Pepper and salt to taste
For Sauce:
2 yellow bell peppers
2 red bell peppers
½ onions diced
1 oz red wine
Salt and pepper to taste

Mix the wine and milk together
Pour over bread and let soak for 30 minutes
Then mix the remaining ingredients together
Pre-heat oven at 300F
Pour in a buttered oven mold
Bake in water bath for about 40 minutes or until set.
Meanwhile dice onions, sear them until golden,
Deglaze the pan using the wine. Put the liquid in a blended, add onions, bell peppers and add a little H2O if necessary.

Puree until smooth, them bring to a boil and let simmer for 10 minutes.
Once the pudding is out, let it cool completely!! The using cookie cutters form into shapes, plate and serve the sauce over it. Voila!

1 comment:

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