Savory Corn Pudding with Chanterelle Mushrooms
Chanterelle mushrooms were first served in French palaces in the 1700s, and for many years appeared only on the dining tables of the nobility. Lucky for us, chanterelles are now in common use. Here, we’ve added them to a creamy corn pudding.
Bake in 6 mini cocottes
- 4 tablespoons butter, divided
- 6 chanterelle mushrooms, halved lengthwise
- 5 cups fresh or frozen corn kernels
- 6 chanterelle mushrooms, finely chopped
- 1 large shallot, finely minced
- 1 sprig fresh thyme leaves, stripped from the stem
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 4 eggs
- 1 cup milk
- 1 cup grated Swiss cheese
- 12 tiny tomatoes
Preheat oven to 350 F.
In a large saute pan melt 1 tablespoon butter. Lightly saute the halved mushrooms. Set aside.
Add 3 tablespoons butter to the pan and add the corn, chopped mushrooms, minced shallot, thyme leaves, salt and pepper. Saute 4 minutes.
In a large bowl whisk together eggs, milk and cheese. Add the corn mixture to the egg mixture.
Place mini cocottes in a large baking pan. Fill the pan with water until it reaches halfway up the sides of the ramekins. Bake 45 minutes or until the puddings are set and slightly puffy. If desired, broil them 2 – 3 minutes to brown the tops. Remove from the oven and let cool.
Garnish with chanterelle halves and tomatoes.