Mushroom, Goat Cheese, and Roasted Red Pepper Rice Pudding
Published by William Morrow
Use all white button mushrooms or a combination, if you prefer (see Notes). A mixture of white button and the more flavorful cremini is nice. Or you might slice a few shiitake into the mix. (Remember the tough stems of shiitake mushrooms need to be discarded.) If preferred, substitute another relatively mild cheese like shredded Gruyère. Or for a totally different flavor, use grated Parmigiano-Reggiano or Sonoma Dry Jack.
Cremini mushrooms are related to the agaricus, or white button, mushroom. They are more mature and consequently have a more mushroomy taste. When selecting either white button or cremini mushrooms for this recipe, inspect the underside of the caps: select the ones with tightly closed caps and no gills exposed. Mushrooms with exposed dark brown gills, although flavorful, will darken light-colored foods like rice and custard.
Makes6 to 8 servings
Total Timeunder 2 hours
OccasionCasual Dinner Party
Recipe Courseside dish
Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecheesy, creamy, herby, savory, tangy, umami
Type of Dishpudding
- 3 tablespoons extra virgin olive oil
- 6 ounces white button or cremini mushrooms (or a combination), trimmed and cut into thin slices (about 2 cups)
- ½ cup chopped onion
- 1/3 cup chopped Italian parsley
- 1 teaspoon thyme leaves
- 1 teaspoon rosemary leaves
- 1 teaspoon minced garlic
- ½ cup diced (¼-inch) rinsed and patted dry jarred roasted red peppers
- Kosher salt
- Freshly ground black pepper
- 2 cups cooked medium- or long-grain white or brown rice
- 4 ounces cold goat cheese, crumbled
- 2 large eggs
- 2 egg yolks
- 2 cups whole milk
Preheat the oven to 325°F. Set a shallow 8-inch square or 11 × 7-inch baking dish inside 13 × 9-inch baking pan. Set a kettle of water on to heat.
Heat a large skillet over medium heat; add the oil. When it is hot enough to sizzle a mushroom, add all of the mushrooms; cook, stirring, for 5 minutes. Add the onions cook over medium-low heat until the onions are tender and the mushrooms are golden brown, about 5 minutes.
Meanwhile, finely chop the parsley, thyme, rosemary, and garlic together. Add to the mushrooms: cook for 1 minute. Stir in the roasted red peppers, 1 teaspoon salt, and a generous grinding of black pepper. Remove from the heat.
Add the rice, breaking up any clumps with the side of a spoon; stir to blend. Let cool slightly. Gently stir in half of the goat cheese; transfer to the baking dish. Sprinkle the remaining goat cheese on top.
Whisk the eggs and yolks in a large bowl until blended. Gradually whisk in the milk. Add 1 teaspoon salt and a grinding of black pepper. Carefully pour over the mushroom and rice mixture.
Place on the center oven rack. Carefully add enough very hot water to the baking pan to come halfway up the sides of the baking dish. Bake until the custard is almost set in the center and the tip of a knife inserted just off center comes out clean, about 1 hour and 15 minutes. Let the pudding stand in the hot-water bath for 15 minutes before serving. (The center will continue cooking and setting as the pudding stands.)
2003 Marie Simmons