Mushroom And Cheese Brioche Recipes

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HAM-AND-CHEESE BRIOCHE PUDDING



Ham-and-Cheese Brioche Pudding image

Bread pudding, an old-fashioned frugal dessert, usually contains day-old bread, milk, eggs and a bit of fruit, fresh or dried, baked in a sweet custard. This savory version, made with ham and cheese, employs tender buttery brioche. It is easier to make than a quiche, but has a similar delicacy, perfect for lunch or a light supper.

Provided by David Tanis

Categories     brunch, dinner, lunch, casseroles, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

1 tablespoon butter, for greasing the pan
1 (12-ounce) brioche loaf or smaller brioches, cut into 1-inch cubes (about 8 cups)
6 eggs
4 cups half-and-half or whole milk
2 teaspoons salt
1/2 teaspoon ground black pepper
Pinch of nutmeg
Pinch of cayenne
1/2 cup thinly sliced scallions
6 ounces thinly sliced ham, cut crosswise into matchsticks (about 1 1/2 cups)
8 ounces grated Gouda or Gruyère cheese (about 4 cups)

Steps:

  • Heat oven to 375 degrees. Butter an 11-by-11-inch baking dish. Fill dish with brioche cubes and set aside.
  • In a large bowl, beat eggs well. Whisk in half-and-half, salt, pepper, nutmeg, cayenne and scallions. Pour mixture over cubes in baking dish.
  • Sprinkle ham and cheese on top of mixture, and press down to make sure everything is submerged. Set baking dish on a rimmed baking sheet.
  • Transfer baking dish and baking sheet to the middle shelf of the oven, and bake for 45 minutes, or until a skewer inserted in the middle of the dish emerges dry. Let rest for 10 minutes or so before serving.

Nutrition Facts : @context http, Calories 864, UnsaturatedFat 23 grams, Carbohydrate 37 grams, Fat 59 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 33 grams, Sodium 1297 milligrams, Sugar 9 grams, TransFat 0 grams

WILD MUSHROOM & PORT BRIOCHE



Wild mushroom & port brioche image

Perfect for a dinner party

Provided by Good Food team

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 14

2 tbsp olive oil
225g chestnut mushroom , quartered
115g shiitake mushroom , halved
2 large field mushrooms , sliced
3 sticks celery , finely chopped
1 onion , cut into thin wedges
2 garlic cloves , crushed
300ml red wine
1.2l hot vegetable stock
2 sprigs fresh thyme
150ml port
1 tbsp redcurrant jelly
6 brioche rolls
flatleaf parsley , to garnish

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil in a large pan, then fry mushrooms for 4-5 mins, stirring occasionally, until lightly browned. Remove with a slotted spoon, then set aside. Add remaining oil to the pan, then fry the celery, onion and garlic over a low heat, stirring occasionally, for 5-6 mins. Add wine, stock and thyme and bring to the boil. Simmer for 30 mins.
  • Add the port and redcurrant jelly. Bring back to the boil, then boil for 10 mins until reduced by half and thick and syrupy. Season to taste, discard the thyme and stir in the mushrooms. Simmer for 5 mins.
  • Meanwhile, pull the tops off the brioche and reserve, then pick out dough from the centre to leave a thick shell. (Process remaining dough to make breadcrumbs, then freeze for future use.) Place rolls on a baking sheet, then bake for 5-7 mins until hot and crisp.
  • Spoon the mushroom mixture into the brioche rolls, then garnish with the flat-leaf parsley. Serve immediately with any remaining gravy, potato wedges and green beans.

Nutrition Facts : Calories 365 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.59 milligram of sodium

MUSHROOM CHEESESTEAK SANDWICHES



Mushroom Cheesesteak Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 sandwiches

Number Of Ingredients 18

8 tablespoons (1 stick) salted butter
1 pound white mushrooms, sliced
1 pound portobello mushrooms, sliced
8 ounces cremini mushrooms, sliced
8 ounces oyster, shiitake or other wild mushrooms, roughly chopped
Kosher salt
1 teaspoon Montreal steak seasoning
Few dashes Worcestershire sauce
2 sprigs fresh thyme
1 yellow onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
One 15-ounce jar processed cheese sauce or spread, such as Cheez Whiz
4 deli rolls, halved
4 tablespoons spicy mustard
4 tablespoons mayonnaise

Steps:

  • Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
  • Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
  • Preheat the broiler.
  • Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
  • To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
  • To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.

MUSHROOM AND CHEESE BRIOCHE



Mushroom and Cheese Brioche image

Provided by Chuck Hughes

Categories     side-dish

Yield 6 servings

Number Of Ingredients 15

1 pound loaf brioche
4 cups milk
6 eggs
1 truffle, sliced, optional
2 cups sliced morel mushrooms
2 cups chopped button mushrooms
2 cups sliced oyster mushrooms
1 shallot, minced
4 cups grated Gruyere cheese
Salt and freshly grated black pepper
6 eggs
1 tablespoon white vinegar
1 cup microgreens
1 tablespoon olive oil
Salt and freshly ground black pepper

Steps:

  • For the mushroom and cheese brioche: Cut the brioche into 1-inch cubes.
  • In a large bowl, whisk together the milk and eggs. Season with salt and pepper. Add the cubed brioche, truffle peelings, and chopped thyme to the bowl. Cover with plastic wrap and put in the refrigerator for 4 hours or overnight.
  • In a skillet over medium-high heat, saute the morels, button, and oyster mushrooms with the shallots for 2 minutes. Season with salt and pepper. Add 1/2 the Gruyere cheese to the brioche mixture, then add the mushroom- shallot mixture to brioche and cheese mixture.
  • Preheat the oven to 350 degrees F. Pour the bread pudding mixture in an oven-proof baking dish. Add the remaining cheese. Season with salt and pepper. Bake for 45 minutes or until puffed and golden brown.
  • For the poached eggs: Fill a saucepan with 3-inches cold water, add a pinch of salt and bring to a boil.
  • As the water reaches the boiling point, reduce the heat and allow the water to simmer.
  • Add 1 tablespoon vinegar to the water. Swirl the water around.
  • Break the eggs into a small plate or bowl and gently slide it into the water with care, holding the plate as near to the water as possible before allowing the egg to slowly slip into the water.
  • Once the eggs are in the water, you can help shape it using a spoon or spatula. Let the eggs cook for 3 to 3 1/2 minutes, allowing for the size of the egg and the preferred doneness of the egg yolks.
  • Remove each egg with a slotted spoon and drain for a few seconds on kitchen paper. Trim any stringy or dangling bits with a knife or scissors, if you wish.
  • Serve the poached egg on top of the truffle bread and garnish with a little bit of the microgreens dressed with olive oil and salt and pepper.
  • For your first attempt at preparing poached eggs, you may want to carefully break each egg onto a small cup, ramekin, plate or bowl before adding it to the water.
  • A perfectly poached egg has a lovely rounded shape, a soft yet firm white and a deliciously runny yolk. Time is of the essence when it comes to poaching eggs.
  • Problems will most definitely arise if the eggs are cooked at a temperature that is too high, if the eggs are not very fresh or if there is not enough water in the saucepan.
  • Use a saucepan or a deep frying pan, which allows you to fill it with about 3-inches of water. The eggs should be covered with water during cooking and the 3-inch depth of water ensures that the eggs will not stick to the pan.
  • Poached eggs must be cooked in water that is very gently bubbling or simmering. The water is first brought to the boil and then by turning the heat down on the cooker, is allowed to gently simmer. The eggs are carefully added to the pan at this point. If the water is boiling too fiercely, the eggs will be forced to move around too much, causing them to break up and lose their shape. A gentle simmer allows the egg to sit in one place throughout cooking and cook nicely.
  • By using the freshest eggs possible, eggs that are less than 4 days old, you are more likely to achieve a perfectly poached egg that keeps its shape. With a fresh egg, the white will stay close to the yolk and should not spread out thinly.
  • Vinegar should be added to the water as it begins to boil, as this will help the egg white to coagulate more quickly and form a neat and compact shape. Without the vinegar, disaster may occur. Use about 1 tablespoon vinegar for each pint of water. Bear in mind that the vinegar may slightly flavor the eggs, so do not use too much or a vinegar that is too strong, if you are not so keen on a vinegary tasting eggs.

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