Brioche bread filling with mushrooms (side dish)

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Serving size: 1 of 16 servings
Calories 268, total fat 16 G., saturated fats 9 G., proteins 7 G., carbohydrates 25 G., fiber 2 G., cholesterol 84 mg, sodium 378 mg, sugar 3 G.

An assortment of different mushrooms makes this turkey bread stuffing incredibly filling, meaty, and delicious. Meat eaters and vegetarians alike will be delighted. The more different mushrooms you use, the more complex and rich the flavor will be. Oyster mushrooms, shiitake mushrooms, button mushrooms, and cremini mushrooms (brown-capped button mushrooms) are all excellent choices. Stale brioche is used as the bread base. Its light, creamy flavor complements the mushrooms perfectly.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

140g unsalted butter, plus extra for greasing the pan
700 g assorted mushrooms (such as oyster mushrooms, shiitake mushrooms, and/or cremini mushrooms), trimmed and thinly sliced
3 leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed
1 tbsp fresh thyme
1 tbsp finely chopped fresh rosemary
2 cups lightly salted chicken or vegetable broth
2 large eggs
1 cup heavy cream
0.5 cup chopped fresh herbs (such as parsley, tarragon, and chives)
16 cups stale brioche, cut into 1cm cubes (700g)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: brioche bun, shiitake mushrooms, Crimini mushrooms, oyster mushrooms, leeks, parsley, tarragon, thyme, rosemary, eggs, cream

Cooking the dish according to the recipe:

Preheat oven to 190°C; grease a shallow 3-quart baking dish with butter.
In a large nonstick skillet, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms, season with salt, and cook, stirring occasionally, until tender, 8-10 minutes. Transfer the mushrooms to a plate and wipe the skillet clean.

In the same skillet, melt 6 tablespoons of butter over medium heat. Add the leeks and cook, stirring occasionally, until softened, about 6 minutes. Add the mushrooms, thyme, rosemary, broth, salt, and a few grinds of freshly ground black pepper. Bring to a boil, then remove from heat.
In a large bowl, whisk the eggs and cream together. Add the herbs, bread cubes, and mushroom mixture and stir to distribute evenly. Transfer the filling to the prepared baking dish. Cut the remaining 2 tablespoons of butter into small cubes and spread evenly over the filling.
Cover with foil and bake for 30 minutes, then remove the foil and bake until golden brown, another 20-30 minutes.

Categories:

recipe / Calorie content of prepared meals / Main courses / Side dishes / Food Network - recipes

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