Best Savory Mushroom Bread Recipes

SAVORY MUSHROOM BREAD

Savory Mushroom Bread image

The hearty texture, rustic appearance and savory flavor make this yeast bread a winner with dinner guests time and time again. Nothing can compare to the heavenly aroma while it bakes.-Greg Hageli, Elmhurst, Illinois

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

Ingredients

1/4 cup butter, cubed
1 pound fresh mushrooms, chopped
1 medium onion, finely chopped
3 tablespoons soy sauce
2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons plain yogurt
2 tablespoons honey
1 teaspoon salt
4-3/4 to 5-1/4 cups all-purpose flour

Steps:

In a large skillet, melt butter. Add mushrooms and onion; saute until tender. Add soy sauce; cook and stir 2 minutes longer. Cool to room temperature., In a large bowl, dissolve yeast in warm water. Add the yogurt, honey, salt, mushroom mixture and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Divide dough in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 92 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 172mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

MAKE-AHEAD SAUSAGE AND MUSHROOM SAVORY BREAD PUDDING

Make-Ahead Sausage and Mushroom Savory Bread Pudding image

Call it a strata, a stuffing, a dressing or a savory bread pudding-by any name, this dish is delish! It's the perfect make-ahead for a special brunch, or serve it with a side salad for dinner; either way, it's certainly nice enough for company. But what's even nicer is that this dish features well-loved and easy-to-find ingredients, like breakfast sausage and Cheddar cheese. So make your next brunch feel just a little fancier with this flavorful new twist on a bready breakfast bake!

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 9h50m

Yield 10

Number Of Ingredients 14

Ingredients

6 eggs
1 1/2 cups heavy whipping cream
1 cup Progresso™ chicken broth (from 32-oz carton)
8 cups cubed soft French bread
2 tablespoons butter
1 lb bulk breakfast sausage
2 cups thinly sliced onions
1 package (8 oz) mushrooms, thinly sliced
1/2 teaspoon salt
4 cloves garlic, finely chopped
1 cup shredded white Cheddar cheese (4 oz)
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
1 tablespoon thinly sliced fresh chives
1 teaspoon chopped fresh thyme leaves

Steps:

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix eggs, whipping cream and broth. Add bread; toss to coat in egg mixture.
In 12-inch nonstick skillet, melt butter over medium heat. Add sausage; cook 7 to 9 minutes or until browned. Using slotted spoon, transfer sausage to bowl with egg mixture.
Add onions, mushrooms and salt to fat in skillet; cook over medium-high heat 9 to 12 minutes or until mushrooms are browned. Stir in garlic; remove from heat. Cool 3 minutes. Stir into egg mixture; stir in cheese. Pour mixture into baking dish. Cover and refrigerate at least 8 hours but no longer than 12 hours.
Heat oven to 350°F. Bake 50 to 55 minutes or until at least 165°F in center and knife inserted 1 inch from edge comes out clean. Let stand 5 minutes. Top with herbs.

Nutrition Facts : Calories 380, Carbohydrate 20 g, Cholesterol 185 mg, Fat 3, Fiber 1 g, Protein 15 g, SaturatedFat 14 g, ServingSize About 1 Cup, Sodium 680 mg, Sugar 4 g, TransFat 1/2 g

SAVORY WILD MUSHROOM BREAD PUDDING

Savory Wild Mushroom Bread Pudding image

Smoked mushrooms are the heart of this rich, custardlike stuffing dish, adapted from chef Emeril Lagasse's "From Emeril's Kitchen" cookbook. For a complete holiday meal, serve with his Turkey Breast with Roasted Garlic and Fresh Herbs and Roasted Carrots with Fresh Thyme.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 18

Ingredients

2 teaspoons vegetable oil
1 medium yellow onion, sliced
Smoked Mushrooms
1 teaspoon minced garlic
3 teaspoons Emeril's Original Essence or Creole Seasoning
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon minced fresh thyme
3/4 cup freshly grated Gouda cheese
3/4 cup freshly grated white cheddar cheese
3/4 pound stale white bread, cut into 1-inch cubes (about 10 cups)
1 teaspoon unsalted butter
1 tablespoon fine dried breadcrumbs

Steps:

Heat oil in a large deep skillet over high heat. Add onions and cook, stirring, until golden brown and tender, about 5 minutes. Add mushrooms, garlic, 1 1/2 teaspoons Essence, 1 teaspoon salt, and 3/4 teaspoon pepper. Cook, stirring, until mushrooms are tender and have given off any liquid, 3 to 5 minutes. Add beer to deglaze pan and cook, stirring, until mixture is almost dry, 1 to 2 minutes. Remove from heat and let cool.
In a large bowl, whisk together eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons Essence, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper until well combined. Add onion-mushroom mixture and cheeses; stir to combine. Add bread cubes and let stand until liquid is absorbed, about 2 hours.
Preheat oven to 350 degrees.
Butter a 9-by-13-inch baking dish; add bread crumbs, shaking baking dish to coat. Pour egg mixture into baking dish and cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 1 hour. Uncover and continue baking until pudding rises, is firm in the center and golden brown, 20 to 30 minutes more. Let cool slightly before serving.