Mushroom Pudding

Ingredients

• 500 g Mushrooms, sliced (Use your favorite type of mushroom.)
• 500 g Potatoes, peeled and diced (Use a starchy potato like Russet or Yukon Gold.)
• 1 medium Onion, finely chopped
• 2 tbsp Butter
• 120 ml Vegetable broth (Or water.)
• 0.5 tsp Salt (To taste)
• 0.25 tsp Black pepper (To taste)
• 120 ml Breadcrumbs (Use stale breadcrumbs.)
• 120 ml Milk (Whole milk recommended.)

Instructions

1. 1Peel and dice the potatoes. Slice the mushrooms. Finely chop the onion.
2. 2Melt the butter in a large pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the mushrooms and potatoes and cook for another 5 minutes, stirring occasionally.
3. 3Pour in the vegetable broth and season with salt and pepper. Bring to a simmer.
4. 4Grease a pudding basin. Pour the mushroom and potato mixture into the basin. Add only sufficient water to moisten the ingredients.
5. 5Soak the breadcrumbs in milk.
6. 6Cover the basin with the milk-soaked breadcrumbs. Steam the basin for 1 hour.
7. 7Carefully remove the basin from the steamer. Let cool slightly before inverting onto a plate and serving.