Serves 8
120 min
Cajun Mushroom Loaf
Recipe GLPRec86af9745dcfe
A savory baked mushroom custard loaf infused with Cajun spices, garlic, and fresh herbs. Tender sautéed mushrooms are folded into a creamy egg mixture and baked in a water bath until perfectly set, making an elegant and flavorful main course.
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Ingredients
1 stick unsalted butter
1 cup diced yellow onion
4 garlic cloves, minced
2 sprigs fresh thyme
1 1/2 pounds sliced mushrooms
4 large eggs
1 cup heavy cream
1/4 cup fresh parsley, chopped
1 tablespoon Cajun seasoning blend
1/2 cup seasoned bread crumbs
Directions
Preheat your oven to 350 degrees F.
Melt the butter in a large pot over medium heat. Once melted, add the diced onion, minced garlic, and thyme sprigs. Sauté this mixture until the onion becomes translucent, approximately 10 minutes, stirring occasionally.
Add the sliced mushrooms to the pot and stir well to coat with the butter mixture. Increase the heat slightly and continue cooking, stirring from time to time, until the mushrooms release their moisture and the liquid evaporates, about 15 to 20 minutes. Remove from heat and set aside to cool slightly.
In a large mixing bowl, crack the eggs and whisk vigorously until well combined. Add the heavy cream, fresh parsley, and Cajun seasoning blend, whisking until smooth.
Slowly temper the egg mixture by adding the cooled mushroom mixture one tablespoon at a time, stirring constantly after each addition to prevent the eggs from cooking. This gradual process ensures the egg custard cooks evenly. Once all mushroom mixture is incorporated, fold in the seasoned bread crumbs and mix gently until just combined.
Spray a standard loaf pan with nonstick cooking spray and line it with parchment paper. Pour the mushroom-egg mixture evenly into the prepared pan.
Place the loaf pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the loaf pan, creating a water bath. Carefully transfer to the upper half of the preheated oven.
Bake until the center is set and a knife inserted in the middle comes out clean, approximately 60 to 70 minutes. The loaf should be golden and firm to the touch when done, with an internal temperature of 160 degrees F.
Remove from the oven and allow the loaf to cool in the pan for 15 minutes. Run a thin knife around the edges, turn out onto a cutting board, and slice into eight portions. Serve warm or at room temperature.
