Mushroom Pudding

Pudding aux Champignons

Preparation info

  • Difficulty

    Easy

  • Servings:

    4

Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

Ingredients

  • 10 ounces cultivated mushrooms
  • 2 tablespoons butter
  • Salt

Béchamel

  • tablespoons butter
  • 3 tablespoons flour
  • ½ cup milk
  • cup heavy cream
  • Salt, pepper, nutmeg if desired
  • 2 eggs
  • Butter (for the mold)

Method

Chop or pass the mushrooms through the medium blade of a Mouli-juliènne and toss them, salted, in the butter, over a high flame until their moisture has completely evaporated—3 or 4 minutes.

Prepare the béchamel as indicated, adding the cream as soon as the milk has been added and removing from the heat as soon as it is thickened, a boil having been reached. Leave to cool for a couple of minutes, stir in the mushrooms, beat in the eggs, pour into a fairly deep buttered oven dish, and cook in a bain-marie, two thirds immersed in hot water, in a 400° oven for about ½ hour or until the very center of the loaf has just set.