[close]
Free Ship Offer Details

Free Ground Shipping with any order of $50 or more for a limited time. Does not apply to rush shipping. Cannot be applied to prior purchases. Applies to orders placed online at cookware.lecreuset.com. Offer not available in Le Creuset Outlet or Signature stores. Offer ends 4/30/14 at 11:59 p.m. PST. At checkout, enter promo code SHIPFREE50.

[close]
GIFT WITH PURCHASE DETAILS

Our gift to you with your purchase of $150 or more: the Honey Pot Gift Set, a $45.00 value. Must use code HONEY at checkout to receive gift with purchase. Applies to orders placed online at www.lecreuset.com and in Le Creuset Signature Stores. Offer not available in Le Creuset Outlet stores. Offer may not be redeemed on past purchases. Limited quantity available. Ends May 11, 2014 at 11:59 p.m. PST, or while supplies last.

[close]
FREE SHIPPING OFFER DETAILS

Free Ground Shipping on all MATTE products for a limited time. Does not apply to rush shipping. Cannot be applied to prior purchases. Applies to orders placed online at cookware.lecreuset.com and in Le Creuset Signature Stores. Offer not available in Le Creuset Outlet stores. Matte collection includes Mineral Blue, Sisal, and Cotton colors. Exclusions apply. Offer ends April 30, 2014 at 11:59 p.m. PST. At checkout, enter promo code MATTE.

Savory Corn Pudding with Chanterelle Mushrooms

Similar Recipes

Category

Cooking Time

Created For

Main Ingredient

Serving Size

Search for recipes by keyword

Savory Corn Pudding with Chanterelle Mushrooms

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
Serves: 6

Ingredients:

  • 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

Directions:

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.
Created For
Mini Cocotte
Main Ingredient
Vegetables
Cooking Time
Under 2 hrs.
Serving Size
6 - 8