SRC: Mushroom & Goat Cheese Bread Pudding

Can you believe its time for another SRC post already? I am so excited about the blog I was assigned this month!!! I honestly had such a hard time deciding what to make and will be making more recipes in the future. I was assigned the blog Fat Girl Trapped in a Skinny Body which is written by Julia from California. Julia seems to be a girl after my own heart because she bakes so many delectable looking desserts (you have to check out her s'more aniversary cake - I can't wait to make it!!!), and she also LOVES goat cheese... so much that she even made goat cheese frozen yogurt! Who woulda thought - it actually looked delicious and I was super tempted to try it out... but I settled for making a savory bread pudding - mushroom and goat cheese bread pudding to be exact.

And it was delish!! What a great recipe - I would definitely make it again, but not before I try out some other recipes from Julia's blog. It was so hard not to join as a follower this month and give myself away! Thanks Julia for posting such amazing recipes and thanks to Amanda & co. at the SRC for hosting this awesome group each month.

On to the recipe!

Mushroom & Goat Cheese Bread Pudding

Minimally adapted from Fat Girl Trapped in a Skinny Body

Ingredients:

• 1 1/2 cups stale bread slices, cut into cubes


• 1 egg


• 1/2 cup milk


• 1 cup chopped mushrooms


• 2 cloves garlic, minced


• 1 tbsp minced fresh herbs (I used rosemary and chives)


• 2 ounces goat cheese


• salt and pepper


• proscuitto and additional goat cheese for garnish

Method:

1. Preheat oven to 350F.


2. In a medium bowl whisk together egg, milk, garlic, fresh herbs, salt and pepper.


3. Add bread cubes, mushrooms and goat cheese to egg mixture. Stir gently just to incorporate. Pour into two ramekins and let stand for 15 minutes.


4. Meanwhile, pan fry a couple slices of proscuitto in a pre-heated skillet until crispy. Crumble and reserve for later.


5. Bake 30-35 minutes until pudding puffs up and custard is set. Remove from oven and cool slightly before serving. Sprinkle with crumbled crispy proscuitto and additional goat cheese.

And thats that! Be prepared to see more recipes from Julia's blog because everything she makes sounds to die for. If you want to learn more about the SRC or join, you can check out the SRC website here.

Sauteed Mushrooms on Crostini

Starting to think about your Super Bowl party? Looking for some classy and delicious appetizers to serve to your guests that aren't the typical natchos that Superbowl parties are known for? Make this appetizer! It is so yummy tasting and quick and easy to make. This recipe is also versatile - pile it onto crosini for a simple appetizer, garnish a creamy soup with it, or top your barbequed steak with it! I am drooling right now thinking about how good this was.

Since I know you're busy and its a week night I will keep this post short! So - on to the recipe.

The Mushroom Thing
Recipe minimally adapted from The Girl Can't Cook

Ingredients:

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup minced onion
• 500g fresh wild and/or domestic mushrooms, sliced
• salt and freshly ground black pepper
• 1/4 cup white wine
• 1/4 cup whipping cream
• 1 tbsp minced fresh rosemary
• a bit of fresh thyme

Method:

1. In a nonstick pan, heat the oil over medium-high heat. Add the garlic and saute for 1 minute, until the garlic just begins to colour lightly (not brown). Add the onion and cook a minute longer, then stir in the mushrooms and season with salt and pepper.
2. If you are using any dried mushrooms in the mixture, cover them with cold water or white wine and microwave for 1 minute, then let them sit in hot liquid until they've rehydrated. Drain and combine with the fresh sliced mushrooms in the pan. Cook until the mushrooms give up their liquid and begin to colour, about 5-10minutes, then stir in the white wine. Cook until most of the liquid is gone.
3. If using cream, stir it in now and continue cooking until the sauce is reduced and thickened. Season with the fresh herbs and serve with toasts or crusty bread. Makes approximately 2 cups.
   
   

Happy Cooking my Friends! Wishing you a great week... only 4 days left til the weekend! :D