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Exotic Mushroom Bread Pudding
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This recipe was part of the Food Fight: Thanksgiving Sides which ended Oct 31, 2008 12:00 AM.
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Total Time: Um, how fast do you chop? An hour and a half?

Active Time:

Makes: 10 servings

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.


  1. 1Preheat the oven to 350 degrees F.
  2. 2Grease a 2 quart glass rectangular pan with 1 tablespoon of the butter.
  3. 3Heat the remaining 2 tablespoons butter in a large sauté pan over medium-high heat.
  4. 4Add the onions. Season with salt, cayenne and black pepper.
  5. 5Cook, stirring, until the onions are soft, about 4 minutes.
  6. 6Add the mushrooms and cook, stirring, until they are slightly soft, about 3 minutes.
  7. 7Add the garlic and sauté for 1 minute. Remove from the heat and cool.
  8. 8Add the garlic and sauté for 1 minute. Remove from the heat and cool.
  9. 9Add the cream.
  10. 10Season with salt, cayenne, pepper, hot pepper sauce, and Worcestershire sauce.
  11. 11Whisk the mixture until blender. Add the onion-mushroom mixture and bread crumbs and mix well.
  12. 12Pour the mixture into the prepared pan.
  13. 13Sprinkle the top with the cheese
  14. 14Bake until the pudding is golden brown and bubbly, about 55 minutes.
  15. 15Remove from the oven and allow to cool for 5 minutes before serving.

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