Buy all ingredients right below the recipe
INGREDIENTS
- 60 g of any dried mushrooms (soaked in water at least 2 hours in advance)
- 100 g oyster mushrooms (optional)
- 35 g butter
- 2 tablespoons olive oil
- 150 g white onion (finely chopped)
- 1 tablespoon crushed caraway seeds
- 2 egg yolks + 2 egg whites
- 100 ml semi-skimmed milk
- Salt
- Pepper
- 300 g whole-wheat baguette (cut into 1 cm × 1 cm cubes)
INGREDIENTS FOR SEASONING
- Garlic
- Fresh thyme
INSTRUCTIONS
- 1First, preheat the oven to 190–195 °C and prepare a baking dish (20 cm × 30 cm).
- 2Then, in a large pan over medium heat, melt the butter and 2 tablespoons of olive oil.
- 3Meanwhile, cut the pre-soaked mushrooms and oyster mushrooms into smaller pieces. Once the pan is hot, add the finely chopped onion, chopped mushrooms, crushed caraway seeds, salt, and pepper, and sauté everything together over medium heat for 6–7 minutes.
- 4Transfer the sautéed mixture to a large bowl along with the whole-wheat baguette cut into cubes, 2 egg yolks, and 100 ml of milk.
- 5Transfer the egg whites to a tall mixing bowl, where you will then whip them into stiff peaks using an immersion blender with a whisk attachment (this will take approximately 3–4 minutes). Gently fold the whipped egg whites into the bowl with the other ingredients.
- 6Transfer the prepared mixture to the prepared baking dish. Place the filled dish into the preheated oven at 190–195 °C and bake for 33–36 minutes.
- 7After baking, cut the mushroom pudding into portions and serve.
Tip
You can season the finished mushroom pudding with finely grated garlic or finely chopped fresh thyme.
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The author of the photograph is Barbora Lundgren.