Wednesday, November 04, 2009

Happy New Year! I'm declaring November 1st the Mushroom Hunter's New Year. We found some beautiful porcini growing wild right behind our mushroom farm today. Thanks David Kaspar and Jesus Martinez!

So with the New Year comes a New Year's resolution. I'm going to be better about keeping my blog up to date. To start us off, here is a great recipe for a hearty Fall or Winter dish. A savory, cheesy, mushroomy Bread Pudding. Hope you enjoy:

Savory Mushroom Bread Pudding

A ridiculously easy recipe. Very little time to prep, and your friends will love it. May be easily doubled or tripled for large events.

2 tablespoons extra-virgin olive oil
8 ounces mixed MYCOPIA mushrooms, or single variety*
3 tablespoons chopped shallot
1 level teaspoon dried thyme
a dash of worcestershire sauce
1/8 teaspoon of nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
4 large eggs
1 1/2 cups half and half
1 1/2 cups grated gruyere, gouda or cheese of your choice
about 3 1/2 cups cubed firm bread (day old is better)

Rough chop the mushrooms with the largest pieces being about the size of an olive. Sauté the mushrooms and shallot in the olive oil until wilted and slightly browned. Whisk together the remaining ingredients except the cubed bread. Fold together the cheese/egg mixture, mushrooms and bread. Let stand at least fifteen minutes. (That’s important.) Pour into a lightly greased 8” x 8” pan and bake in a 350° for about 45 minutes or until set and lightly golden on top. Let stand a few minutes before serving. Serves 4-6.

*If using single variety of mushrooms particularly good candidates are Maitake Frondosa™ Velvet Pioppini™, or Trumpet Royale™


Blogger mushroomlover said...

Chef Jill, the veggie queen, made this recipe with goat cheese and it was delicious.

Tuesday, February 23, 2010 2:00:00 PM  

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