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

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

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

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Mushroom Pudding

Pudding aux Champignons

Ingredients

Method

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