Celery Root And Mushroom Bread Pudding Recipes

MUSHROOM AND CELERY-ROOT BREAD PUDDING

Steps:

• Preheat oven to 400 degrees. Combine milk, cream, and celery root in a small saucepan. Bring to a boil, then reduce heat and simmer until celery root is fork-tender, about 10 minutes. Let cool slightly. Transfer mixture to a blender; puree until smooth. Season with salt and pepper.
• Meanwhile, lightly toast bread on a rimmed baking sheet, tossing once, until golden and crisp, about 10 minutes.
• In a large skillet, melt butter over medium-high heat. Add mushrooms and cook, stirring occasionally, until they have released most of their moisture and become golden, about 9 minutes. Add 2 tablespoons water and bring to a boil, scraping up browned bits with a wooden spoon; cook until water evaporates. Season with salt and pepper. Transfer to a bowl.
• Butter a shallow 2-quart baking dish. In a large bowl, whisk together celery-root mixture, eggs, and thyme leaves. Fold in toasted bread and mushrooms. Transfer to prepared dish; sprinkle with cheese. Garnish with thyme sprigs and bake until custard is set and top is lightly browned, 20 to 25 minutes. Let cool slightly before serving.

CELERY ROOT AND MUSHROOM BREAD PUDDING

Steps:

• Preheat the oven to 400 degrees F. Combine the milk, cream, and celery root in a small saucepan. Bring to a boil, then reduce heat and simmer until celery root is tender, about 10 minutes. Let cool slightly. Transfer mixture to a blender or food processor; puree until smooth. Add sea salt and pepper.Meanwhile, lightly toast the bread in the oven, tossing once, until golden brown, about 10 minutes.In a large skillet, heat the olive oil over medium-high heat. Add mushrooms and cook, tossing occasionally, until they have become golden, about 8 minutes. Add ½ cup white wine and bring to a boil, scraping up browned bits with a wooden spoon; cook until the wine evaporates. Season with salt and pepper. Transfer to a bowl.Butter or oil a shallow 2-quart baking dish. In a large bowl, whisk together the celery-root mixture, eggs and thyme leaves. Fold in the toasted bread and mushrooms. Pour into the prepared dish and bake until the bread pudding is set and slightly browned, about 20 minutes. Sprinkle with cheese and bake 5 more minutes.Garnish with thyme sprigs.Serve warm.

CELERY ROOT-MUSHROOM LATKES

Steps:

• Whisk the sour cream with the chives, vinegar and a pinch of salt in a small bowl until smooth. Refrigerate until ready to serve.
• Grate the potato, celery root and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
• Add the beaten egg, matzo meal or flour, mushrooms, thyme and garlic to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.
• Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt and more thyme. Keep warm in the oven while you make the remaining latkes. Serve with the chive sour cream.

MUSHROOM BREAD PUDDING

Steps:

• Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.
• In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.
• In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
• Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.
• Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).
• When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.

MUSHROOM AND LEEK BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
• Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
• In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

CELERY ROOT AND MUSHROOM BREAD PUDDING

Steps:

• Preheat the oven to 400 degrees F. Combine the milk, cream, and celery root in a small saucepan. Bring to a boil, then reduce heat and simmer until celery root is tender, about 10 minutes. Let cool slightly. Transfer mixture to a blender or food processor; puree until smooth. Add sea salt and pepper.Meanwhile, lightly toast the bread in the oven, tossing once, until golden brown, about 10 minutes.In a large skillet, heat the olive oil over medium-high heat. Add mushrooms and cook, tossing occasionally, until they have become golden, about 8 minutes. Add 1/2 cup white wine and bring to a boil, scraping up browned bits with a wooden spoon; cook until the wine evaporates. Season with salt and pepper. Transfer to a bowl.Butter or oil a shallow 2-quart baking dish. In a large bowl, whisk together the celery-root mixture, eggs and thyme leaves. Fold in the toasted bread and mushrooms. Pour into the prepared dish and bake until the bread pudding is set and slightly browned, about 20 minutes. Sprinkle with cheese and bake 5 more minutes.Garnish with thyme sprigs.Serve warm.

SAVORY BREAD PUDDING WITH MUSHROOMS AND PARMESAN CHEESE

Steps:

• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.
• Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.
• Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
• Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.