Stalk up on flavor
A Pinch of Salt
By Donna-Marie Riani
Oregon’s wild mushroom scene is exceptional and the varieties to be found are tasty — from king boletes to morels to the creme de la creme of mushrooms, the chanterelle. Wild mushroom foraging in Oregon is a passion for many, but you have to know where to go, when to go and what to look for.
There are many wonderful resources available for mushroom hunters from guidebooks to picture charts. Some mushrooms are more abundant in the spring and some in the fall. Some grow best in heavily forested areas while others prefer clear cut areas. Some mushrooms will only grow by particular trees.
There are some poisonous mushrooms that masquerade as non-poisonous, so you really need to know what you’re doing. When it comes to foraging, it’s what you don’t know that can hurt you. When I want to know about all things mushrooms, I go to one of the foremost authorities on the subject, the local mycological society.
Mycology is the study of fungi, which includes molds, yeast and mushrooms. The Lincoln County Mycological Society provides workshops, demonstrations and guided hunting forays and will be represented at the Yachats Village Mushroom Festival this weekend. If you are wild about mushrooms, you don’t want to miss this event.
Mushrooms are full of something called umami, which is the fifth taste that is associated with savory or meaty flavors. Mushrooms are umami bombs and are a fantastic substitute for meat.
This recipe is ridiculously easy, looks impressive and tastes decadent. You can serve it as a side dish alongside roasted meat or as the main course. If served as the main course, I would serve something fresh and light with it, like a salad.
Mushroom Bread Pudding
6 ounces or 3 heaping cups of 1/2-inch bread cubes, whatever bread you prefer
1 tablespoon olive oil
1 tablespoon butter, plus more for the baking dish
1/2 cup chopped onion
1 medium garlic clove, minced
8 ounces of your favorite mushrooms, cut into pieces about the same size as the bread cubes
2 tablespoons white wine
2 teaspoons fresh thyme leaves or 1 teaspoon dried
2 large eggs
3/4 cup whole milk or half and half
1/2 cup chicken or vegetable stock
1 cup shredded Cheddar or Gruyere, divided
Salt and black pepper, to taste
Place the bread cubes on a baking sheet and toast in a 350-degree oven until they are dried out but not browned, or you can leave the bread cubes out to dry on your counter overnight. Set these aside.
Place a 10-inch skillet over medium heat. Add the olive oil and butter. When the butter has melted, add the chopped onion and a few pinches of salt. Sauté until the onion is soft and lightly browned. At this point, add the garlic and cook for about 15 seconds. Next add the mushrooms. Cook until the mushrooms brown and their liquid has evaporated.
To the mushroom mixture add the white wine. Cook until most of the wine has evaporated. Stir in the thyme. At this point you need to check the seasoning. You might need to add more salt and pepper. Remove from the heat and allow to cool for about 20 minutes.
Butter a one-and-a-half-quart baking dish and set aside. In a medium bowl, beat the eggs, milk and stock together. Add in a half cup of the shredded cheese and season with a half teaspoon of salt and a quarter teaspoon of pepper. Fold the dried bread cubes and the mushroom mixture into the custard mixture. Set this mixture aside.
Preheat the oven to 350 degrees and place an oven rack in the lower third of your oven. Now you can transfer the mushroom bread mixture into the buttered baking dish. Press the bread down into the custard, making sure most of the bread is submerged. Sprinkle the remaining cheese on top.
Bake for 30 to 45 minutes. The baking time is really going to depend on the depth of your baking dish. If it is shallow, it will only take about 30 minutes, if it is deeper it could take upwards of 45 minutes. The bread pudding will be golden brown and the custard will be set when it is done. Serves four as a main dish or six to eight as a side dish.