Holiday Mushroom Blend

Recipes       Nutrition Info
 
 
Our Holiday Mushroom Blend is a full-flavored, umami-rich blend of dried mushroom varieties including Chanterelle, Oyster, Portabella and Shiitake mushrooms. The mushrooms are harvested, cleaned, and then sliced without the use of any preservatives.

Usage:

  • A rich, elegant, flavorful addition to soups, stuffings, pastas, rice dishes and stir-fries
  • The mushroom varieties in this savory blend are great for flavoring cream sauces
  • Add rehydrated mushrooms to the pan while roasting beef, pork or poultry to make a simple, savory pan sauce
  • Ideal to accompany veal, whitefish, pork or poultry dishes
  • Makes a great pizza topping when first rehydrated and coarsely chopped

Basic Prep:
Rinse mushrooms under cold running water to remove any possible debris. To rehydrate prior to use, place desired amount into a bowl, cover with boiling water and let soak for 15 to 20 minutes. Or, rinse and add directly to any recipe that will cook for at least 25 minutes.

Ingredients:
Dried mushrooms.

 

Recipes

Mushroom & Leek
Bread Pudding

  • 8 ounces dried Holiday Mushroom Blend
  • 6 cups (1/2-inch) bread cubes from a country loaf, crusts removed
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 cups sliced leeks, white and light green parts only
  • 1 tablespoon chopped fresh thyme leaves
  • 1/4 cup dry sherry
  • 1 tablespoon kosher salt
  • 1-1/2 teaspoons ground black pepper
  • 1/3 cup chopped fresh flat-leaf parsley
  • 5 large eggs
  • 1 cups heavy cream
  • 3/4 cup chicken stock
  • 6 ounces grated Monterey Jack cheese, divided

Rinse mushrooms under cold running water to remove any possible debris. Place in a bowl, and cover with boiling water. Let soak for 15 to 20 minutes before draining. Rinse and set aside.

Preheat oven to 350F. Spread cubed bread on a baking sheet, and bake 15 to 20 minutes, until golden. Set aside.

Meanwhile, heat butter and olive oil in a large skillet over medium heat. Add leeks and cook 8 to 10 minutes, stirring occasionally, until leeks are tender.

Add reserved mushrooms to pan, along with thyme, sherry, salt and black pepper. Cook 5 to 7 minutes, until mushrooms are lightly browned and most liquid in pan has evaporated. Remove pan from heat, and stir in parsley.

Combine eggs, cream, stock and half of cheese in a large mixing bowl, whisking until incorporated. Add bread cubes and mushroom mixture, and stir well to combine.

Allow to sit at room temperature for 30 minutes, stirring every 10 minutes, until bread has absorbed liquid.

Stir, and transfer mixture to a 3-quart gratin dish or casserole. Sprinkle with remaining cheese, and bake 45 to 60 minutes, until top is browned and center of bread pudding is set. Serve hot.

Makes 8 to 10 servings

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