Shiitake Mushroom Spoonbread
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Category
sides
Cuisine
American
Author:
William Dissen
Servings
8-10
Ingredients
- 1 gallon large-diced Pullman bread
- 1 tablespoon unsalted butter
- 3 tablespoons extra-virgin olive oil
- 2 cups julienned yellow onion
- 2 quarts stemmed and julienned shiitake mushrooms
- 2 tablespoons minced garlic
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup dry white wine
- 1 quart heavy cream
- 7 large eggs
- 8 ounces parmesan cheese, grated
- ¼ cup chopped thyme
- Nonstick cooking spray
- 6-8 cups hot water
Directions
Spread bread on a sheet tray and leave out overnight to dry.
Preheat oven to 350 degrees. Grease a 9×13-inch baking dish or pan with butter and set aside. In a large sauté pan, add olive oil and set over medium-high heat. Add onion and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add mushrooms, garlic, red pepper, and cook until mushrooms have given up some of their liquid and are beginning to brown slightly, 7 to 8 minutes.
Add wine and deglaze pan, scraping food from bottom. Cook, stirring occasionally, until wine reduces to a glaze, 5 to 6 minutes. Remove from heat and allow to cool to room temperature.
In a large bowl whisk together heavy cream, eggs, parmesan, and thyme. Add cooled mushroom mixture and bread and stir to combine. Allow to sit for 5 minutes so bread can absorb some of the liquid.
Scoop mixture into prepared baking pan and gently press down. Spray bottom of a piece of aluminum foil with cooking spray and place over baking pan. Place baking pan inside a large roasting pan and set in oven. Pour hot water in roasting pan until it fills ¾ of the pan. Bake 1 hour, remove foil, and continue baking until lightly brown on top, about another 20 minutes. Serve immediately.
