Rustic Mushroom Bread Pudding

Feb 5, 2018 | Door County, Recipes | 10 comments

“The air is full of spices.”

One of my favourite lines from the 1995 film version of Sense and Sensibility and it rings true in this house these last four days. It’s all chopped herbs, cracked pepper and sizzling butter! The electric oven is covered in snow out in the drive and waiting to be taken to the dump and now…

I’m cooking on a brand new range.  

I can’t believe it.

I did a good job faking it, but my range at the old house had turned into a piece of junk over the years. The glass had cracked one day while baking baguettes, three burners had to be lit with a match, it would never level out and oil would slosh to one side of the cast iron, knobs were broken off and I hated it.

We moved here knowing there was an old electric oven. I hate electric ovens but I was not prepared for this beast. I was prepared to adopt my big girl panties and deal with it for a few months but I truly had no idea how bad it would be.

First, it blackened basic banana bread and then it destroyed by poor Amélie’s birthday cake. Turns out, smoke poured from it every time I used it. We had to bake on “warm” as any temperature would annihilate whatever I was baking. The burners we equally as unreliable and the smoke detector blared numerous times a day.

I thought I was gonna have a meltdown.

But first, we had to begin to hammer out some of the more creative aspects of what this kitchen will look like when we are done with it. I am trying to create a kitchen that looks as mismatched and old as possible (remember the copper sink I have been storing in the barn for over a  year???) Ditching the electric and going gas (propane) meant running a gas line and ordering a propane conversion kit for whatever range we decided on.

The details were too much for this spontaneous soul but I sat down every night to scour stoves, read reviews and dream. I am saving (slowly) for a lovely La Canche but that is going to take a few years at least, so in the meantime, I wanted something affordable but with a real industrial/chef look to it. I’m super particular. I wanted legs, no backsplash, nothing digital, five burners and 36 inches. And I did NOT want to spend over $1500.

I always tell Joel, I’m NOT picky. I just know what I want. I would say it’s one of my finer features. (Insert evil, French-accented laughter.)

I finally settled on the Cosmo, sort of a knock-off Viking if you will. You can check out the Cosmo here. We named ours “Kramer” and I’m smitten.

It’s free-standing, thirty-six inches has five burners and a rotisserie inside. No more smokey stovetop only meals… I finally could go back to creating in the kitchen.

Kramer was installed on Friday and I haven’t left his side yet. The oven is so easy to keep clean (it’s a stainless top) and the five burners are rocking my world. So far I’ve made a few meals, four loaves of bread and two cakes and it cooks beautifully and evenly. The rapid boil burner is excellent and the centre burner is huge for the big stock pot that I use to feed this family of eight.

Cosmo Oven

This Door County Rustic Bread Pudding was my first creation!

I named it that simply because I bought the bread at the Door County Bakery and the cheese from the Door County Creamery. I’m very much enjoying diving into the food scene here in “Edible Door” and we are committed to meeting everyone who creates fine food on this peninsula. We haven’t even scratched the surface and it’s going to be a wonderful lifelong adventure. Of course, you can make this with your favourite bread and a variety of hard cheeses.

I used my shallow dutch oven but you can use a casserole for sure.

Let’s do this! This recipe was inspired by Yvette Van Boven, one of my favs.

Mushroom Bread Pudding
Recipe Type: Bread Pudding
Cuisine: Rustic
Author: Angela J. Reed, Parisienne Farmgirl
Prep time:
Cook time:
Total time:
Serves: 8
A savory bread pudding that makes them beg for more!
Ingredients
  • 4 cups of old bread shredding into one inch chunks
  • 8 tablespoons (one stick) of salted butter
  • 2 large yellow onions, thinly sliced or chopped
  • 1 handful of fresh sage
  • 2.5-3 pounds of your favorite mushrooms, sliced 1/4 inch thick (I used Baby Bellas but will chose specialty varieties when the farmers markets open)
  • 3 cloves of garlic, minced
  • 3 cups of white Vermouth (can substitute white wine or stock, but I wouldn’t:)
  • 6 eggs, beaten
  • 1.5 cups of heavy cream
  • 10 ounces of hard goat cheese, diced into 1/4 inch pieces (substitute Parmesan or pecornio)
  • Fresh grated nutmeg
  • Parsley to garnish
Instructions
  1. Have a large bowl on hand and preheat oven to 350 F/170 C.
  2. Toast the breadcrumbs on a cookie tray in a hot oven until browned.
  3. Pour the toasted bread into the bowl and set a few chunks aside for garnish.
  4. Generously butter a shallow large dutch oven or casserole dish.
  5. Melt four tablespoons of the butter and add the onions and sage.
  6. As they begin to soften, add the garlic. (Garlic cooks faster than onions)
  7. Season with salt and pepper.
  8. Remove from heat and add to the bread bowl.
  9. Melt the remaining butter in the same skillet and add the sliced mushrooms.
  10. Sauté until the moisture from the mushrooms evaporates, trust me, it will.
  11. Add the mushrooms to the bread bowl.
  12. Carefully pour the Vermouth in the hot skillet and reduce by a bit more than half.
  13. Pour over the bread mixture and mix it all together.
  14. Allow it to rest for ten minutes so the liquids can be absorbed.
  15. Spoon everything into your prepared dutch or casserole.
  16. In the same bowl add the beaten eggs, cream and chopped cheese, reserving some of the cheese to dress the top of the dish.
  17. Grate in a little nutmeg and pour the egg mixture over the bread mixture.
  18. Dress the top with the remaining cheese, bread crumbs.
  19. Bake for 30-35 minutes.
  20. Garnish with parsley.

Rustic Mushroom Bread Pudding

I served this with a salad of crisp romaine tossed with a vinaigrette made of truffle infused olive oil, a pinch of sugar, lemon juice and pepper, I liked the truffle flavour with the mushrooms. I was shocked but we actually had a little leftover and the next morning it was phenomenal, folded into scrambled eggs with a fresh topping of cheese and homemade applesauce when served.

Oh gosh, I need to get back to Kramer. Writing this is making my mouth water and it’s about time to start dinner.

Thank you for reading! À bientôt! Angela

 

10 Comments

  1. Nita Hiltner

    Sounds yummy! I have a Viking cooktop and a Viking electric wall oven. e bought the house with them almost 11 years ago. Only two burners work on the stove because even though the stainless top is sealed, when I cleaned it with liquid cleaner, some got inside and messed with the electronic ignitions. I can’t afford now to fix. I have to light the others. The wall oven’s door froze shut when I was cleaning it. Had to call someone to open it and he fixed it only so I cannot use the clean again. When I do use it, afterward it will beep on and off for hours. It’s electric. I hate that, never know what it’s going to do. Can’t replace it either. Hoping to win a contest where I can win some money to replace both. Ugh.

    Reply
  2. Amanda

    The recipe sounds wonderful! I am so glad you are finally getting to settle in your dream house, it sounds wonderful.

    Our stove is an old second hand thing that was pulled out of a friend’s kitchen when they remodeled, because the oven repair on the old one cost more than a new stove. This one isn’t much better, but it gets the job done.

    My dream stove is to have an old wood burning cookstove. My gran had one, and it would make even canned biscuits taste wonderful. I work in a commercial kitchen and our range there is pitiful. Only one burner out of six works, and you can’t even turn the oven on. All of our cooking is either done in the deep fryer or the baker’s two ovens; we save the stove for heating water.

    I am saving this recipe to try for later!

    Reply
  3. Dewena

    It sounds as if that old stove was a real safety problem waiting to happen, so glad it’s gone.

    Your new range is gorgeous! An artist needs the right tools and I’m so happy you have this now, until m get your dream one someday.

    I’m going to print out your recipe as it has ingredients we love, especially the mushrooms. I always am liberal with parsley with mushrooms ever since I read one of James Beard’s books where he stressed that mushrooms must have “acres of parsley.”

    After having electric stoves all my married life, in 2016 we moved to Florida for the longest 9 months of my life and all the appliances in our house were Thermador including a big gas range. I was so afraid of it, I burned everything. But I did love cleaning the beautiful thing.

    Now we’re back in Nashville and no gas in our neighborhood so I picked out an LG electric, simply because it has bright blue enamel oven. But I do so wish I could cook with gas, and not be afraid of it.

    I love your air is full of spices quote!

    Reply
  4. Ramona

    When my husband tells me I’m picky….I tell him, “Yes, and I picked YOU!” 😉

    Reply
  5. Gaylin

    Yummy! I am trying this ASAP!
    Thanks for inspiring and sharing!
    Looking forward to more adventures with Kramer

    Reply
  6. MarySue

    I just know I’m going to love this dish and think you’re wonderful for sharing it…and helping me find it . Thank you Angela. I too look forward to your home improvements, see how you add character, gardens, livestock, recipes and family life. You’re all a breathe of fresh, fun, air.

    Reply
  7. Joyce Combs

    Angela,
    This is totally off subject but wanted to ask if you had considered tapping the maple trees on your new property? I am in Indiana and I do it almost every year. I just keep thinking it would be another homestead activity that could involve your kiddos and even becomes sort of a science lesson and a short amount of botany. I would be willing to bet you have maples and really most any tree can be tapped as long as it is not of the oak family.

    If you consider doing it, all kinds on info on line….
    Maple syrup needs to either be canned, or frozen because it can go bad.
    Just wondering….
    Joyce

    Reply
  8. ELIZABETH

    ohmygoodness! I am SO making this tonight! THANK YOU!!!

    Reply

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