Broccoli Mold
Serves 10-12
3 ½ lb. broccoli
½ lb. mushrooms
2 Tbsp. butter
1 Tbsp. oil
¼ cup minced onion
2 minced shallots
salt & pepper, to taste
4 eggs
2 egg yolks
½ cup bread crumbs
½ cup heavy cream
dash of nutmeg
1 tsp. salt
¼ tsp. pepper
3 Tbsp. butter
3 Tbsp. Parmesan cheese
Trim and peel the stems of the broccoli. Drop into rapidly boiling water (salted) and cook until barely tender (about 6 minutes). Drain, run cold running water over the broccoli to stop the cooking. Reserve 1 cup of the flowerets. Coarsely chop the remaining broccoli, putting it through a blender or food processor. Place the puree in a large mixing bowl.
Finely chop the mushrooms. Squeeze the moisture from them with a dish towel. In a skillet melt the butter and oil until the mixture bubbles then subsides. Sauté the mushrooms with the onions and shallots. Cook until the moisture has evaporated. Season with salt & pepper, to taste. Stir the mushroom mixture into the puree.
Stir in the eggs and yolks, one at a time. Add the bread crumbs, heavy cream, nutmeg, 1 tsp. salt and ¼ tsp. pepper. Combine the mixture well. Generously butter a 1½ quart charlotte mold or a 6 cup ring mold. Coat the sides well with Parmesan cheese, as well as the bottom. Pour the broccoli mixture into the mold and place in a pan of hot water. The water should reach halfway up the sides of the mold.
Bake at 325° for 35-40 minutes, or until a knife inserted in the center comes out clean.
Release the mold from the sides of the pan with a sharp knife and invert it on to a serving platter. Place the reserved broccoli flowerets around the mold after they have been tossed with butter in a skillet.
This recipe can be cut in half.
©Sally Bernstein, 2006