Roasted Hen-of-the-Woods with Corn Pudding
Roasted Hen-of-the-Woods with Corn Pudding might be just the main course you are searching for. One portion of this dish contains about 17g of protein, 31g of fat, and a total of 503 calories. For $3.08 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. 10 people were glad they tried this recipe. If you have milk, unsalted butter, corn kernels, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by Leites Culinaria. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 54%, this dish is good. Similar recipes include Guinea Hen with Sweet Corn Fregula Recipe, Roasted Corn Pudding In Acorn Squash, and Roasted Cornish Game Hen.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 35 minutes
Ingredients:
2 teaspoons baking powder
1/2 teaspoon freshly ground black pepper
1 cup fresh or thawed frozen sweet corn kernels
3 large eggs
1 teaspoon kosher salt
2 cups milk
1 pound hen-of-the-woods or oyster mushrooms, brushed to remove any dirt
6 tablespoons (3/4 stick) unsalted butter, melted
1 tablespoon vegetable oil
1 cup warm water
3/4 cup yellow cornmeal
Equipment:
glass baking pan
oven
whisk
bowl
aluminum foil
frying pan
Cooking instruction summary:
Make the corn pudding1. Preheat the oven to 375°F (190°C). Use about 2 tablespoons of the melted butter to grease a 9-by-9-inch casserole or glass baking dish.2. In a large bowl, whisk together the cornmeal and warm water. Whisk in the remaining melted butter until combined. Whisk in the eggs, milk, baking powder, salt, and pepper. Gently fold in the corn kernels.3. Scrape the batter into the buttered dish, cover with foil, and bake for about 35 minutes, until the center is slightly puffed. Remove the foil and continue to bake for about 10 minutes more, until the top is golden brown. Let cool for a few minutes before serving.Cook the mushrooms4. While the pudding bakes, make the mushrooms. Heat a large cast-iron skillet over medium-high heat. Add the mushrooms, oil, salt, and pepper and toss to coat. Cook, tossing frequently, for 6 to 7 minutes, until the mushrooms are lightly browned.5. Remove the skillet from the heat and place it in the oven along with the corn pudding for about 12 minutes, until they are very tender.6. To serve, place a scoop of the pudding on each serving plate and spoon the mushrooms over the top.
Step by step:
1. Make the corn pudding
2. Preheat the oven to 375°F (190°C). Use about 2 tablespoons of the melted butter to grease a 9-by-9-inch casserole or glass baking dish.
3. In a large bowl, whisk together the cornmeal and warm water.
4. Whisk in the remaining melted butter until combined.
5. Whisk in the eggs, milk, baking powder, salt, and pepper. Gently fold in the corn kernels.
6. Scrape the batter into the buttered dish, cover with foil, and bake for about 35 minutes, until the center is slightly puffed.
7. Remove the foil and continue to bake for about 10 minutes more, until the top is golden brown.
8. Let cool for a few minutes before serving.Cook the mushrooms
9. While the pudding bakes, make the mushrooms.
10. Heat a large cast-iron skillet over medium-high heat.
11. Add the mushrooms, oil, salt, and pepper and toss to coat. Cook, tossing frequently, for 6 to 7 minutes, until the mushrooms are lightly browned.
12. Remove the skillet from the heat and place it in the oven along with the corn pudding for about 12 minutes, until they are very tender.
13. To serve, place a scoop of the pudding on each serving plate and spoon the mushrooms over the top.
Nutrition Information:
covered percent of daily need
