Asparagus and Shitake Mushroom Bread Pudding – serves 6-8

Wednesday, November 26, 2008

Giving Thanks - Two New Recipes Just in Time to Impress Your Guests from Susan Taves

Note: I was introduced to Mushroom Matrix at the Palm Beach Derby, 2008.  My daughter began giving it to her Lusitano stallion with good results.  I suffer from anemia, which is at its worst when I am busy; ironically this is when I need the most energy. I started putting some in my tea every morning and have noticed a difference in my energy and [muscle] recovery time, now I am adding it to some of my recipes.

  • 5 eggs
  • 2 cups heavy cream
  • 1 cup whole or 2% milk
  • 1 -2 heaping teaspoons salt
  • black pepper to taste

Whisk together to make your royale to soak bread crumbs and put in fridge.

  • 6 cups of day old baguette, cubed and toasted dry in 350 degree oven until golden.

Soak in royale covered in fridge.

Cut off tough ends of 1 lb. of asparagus and break stalks in half.  Lay on baking sheet and sprinkle olive oil and balsamic vinegar over asparagus.  Roast for 10 minutes in 400 degree oven.  Cool and set aside.

  • 1 ½  lb. of sliced mushrooms of choice.  Here, I have mixed white button, shitake and crimini (baby portabellas).
  • 2 leeks, white part only, sliced thinly
  • 3 Tablespoons of olive oil
  • 1 t. Mushroom Matrix (you can use the Matrix Powder for your horses)
  • ¼ cup dry red or white wine

Saute leeks over medium heat until just translucent.  Add mushrooms in batches.  By cooking in batches you sauté rather than steam.  If you fill the pan and they are close together, the high water content of the mushrooms doesn’t evaporate.  Pour wine and cook until almost dry (this is called au sec).  Toss with Mushroom Matrix.

Season with 1 teaspoons each: fresh basil, fresh sage leaves, fresh thyme, and 1 rosemary, chopped finely.  If fresh herbs are not available, use half the amount of dried herbs.

Add mushrooms and asparagus to the bread/royale mixture and add ¼ cup of freshly grated parmesan cheese.

Pour into buttered baking dish and grate parmesan over the top.  Bake in 350 degree oven until well browned and a knife comes out clean in the center.  Alternately, bake in individual ramekins.

Sweet Potato Souffle – serves 4-6