was part of
Food Fight: Thanksgiving Sides
which ended Oct 31, 2008 12:00 AM.
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I don’t remember where I got this recipe, but I only steal, I mean borrow, from the best. You’ll see for yourself when you try this. I do remember that I first made it for Thanksgiving when we were all going through a vegetarian phase. Now that we are over that everyone still insists on having it beside the turkey. And yes, I know that Worcestershire isn’t veggie, but you can get a veggie version for those who are stricter than we were or OCD about it. Please be kind, I am sensitive and you don’t wan’t to hurt my self-esteem.
- 1Preheat the oven to 350 degrees F.
- 2Grease a 2 quart glass rectangular pan with 1 tablespoon of the butter.
- 3Heat the remaining 2 tablespoons butter in a large sauté pan over medium-high heat.
- 4Add the onions. Season with salt, cayenne and black pepper.
- 5Cook, stirring, until the onions are soft, about 4 minutes.
- 6Add the mushrooms and cook, stirring, until they are slightly soft, about 3 minutes.
- 7Add the garlic and sauté for 1 minute. Remove from the heat and cool.
- 8Add the garlic and sauté for 1 minute. Remove from the heat and cool.
- 9Add the cream.
- 10Season with salt, cayenne, pepper, hot pepper sauce, and Worcestershire sauce.
- 11Whisk the mixture until blender. Add the onion-mushroom mixture and bread crumbs and mix well.
- 12Pour the mixture into the prepared pan.
- 13Sprinkle the top with the cheese
- 14Bake until the pudding is golden brown and bubbly, about 55 minutes.
- 15Remove from the oven and allow to cool for 5 minutes before serving.
Member recipes are not tested by the CHOW food team.