Mushroom Pudding

Name: Mushroom Pudding (Pudding aux Champignons)
Yield: Servings: 4
Cuisine: French
Ingredients: Salt, pepper, nutmeg if desired; Butter (for the mold); 2 eggs; 1½ tablespoons butter; 3 tablespoons flour; Salt; 2 tablespoons butter; ⅓ cup heavy cream; ½ cup milk; 10 ounces cultivated mushrooms

Pudding aux Champignons

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

10 ounces cultivated mushrooms
2 tablespoons butter
Salt

Europe
France
Side dish
Mediterranean
Vegetarian

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