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NEW JERSEY MYCOLOGICAL ASSOCIATION
  • HOME
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    • Common NJ Mushrooms
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    • Rarely Recorded Fungi
    • Useful Field Guides
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    • Culinary
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    • Slime Molds
    • Medicinal Fungi
    • Mushroom Cultivation
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  • RESOURCES
    • Mushroom Identification
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Cheese Mushroom Bread Pudding

  • 3 tbsp butter
  • 2 ¼ cup yellow onion, thinly sliced (about 2 medium onions)
  • Salt and pepper
  • ¾ lb. cleaned mushrooms (fresh)
  • 1 tbsp fresh thyme leaves
  • 2 tbsp dry white wine
  • 2 large eggs plus 1 large egg yolk
  • ¾ cup whole milk
  • Pinch of grated nutmeg
  • Pinch of ground cayenne
  • 8 ea. ½” thick slices of soft white bread, cut into ½” cubes (about 7 cups)
  • 1 cup grated Gruyere of Comte cheese
  • ¼ cup crème fraiche
 

  • Grease the inside of a 9x7” baking dish with 1 tbsp butter
  • In a 12” skillet, melt 1 tbsp butter over medium heat. Add the onions and season lightly with salt and pepper, then cook, stirring often, until softened, about 3 minutes. Lower heat to medium low and continue to cook until ovens are evenly browned, about 40 minutes. Transfer to a small bowl and return skillet to stove.
  • Preheat the oven to 375F. In the skillet, add the remaining butter and heat over medium-high. Add the mushrooms and cook, stirring occasionally, until the mushrooms release their liquid and become tender, 10-12 minutes. Stir in the thyme leaves and cook 2 minutes more. Pour in the white wine and cook, stirring to scrape up any browned bits on the bottom of the pan, until almost completely evaporated, 2-4 minutes. Remove the skillet from the heat and return the caramelized onions to the pan. Add the crème fraiche and stir well to combine. Set aside.
  • In a large bowl, whisk the eggs, egg yolk, milk, nutmeg and cayenne; season with salt and pepper to taste. Add the bread cubes, mushroom mixture and 2/3 cup of the cheese, stirring gently to combine.
  • Transfer the bread pudding to the prepared baking dish and top with the remaining 1/3 cup cheese.
  • Bake, rotating the pan once halfway through, until the pudding is set in the center and slightly puffed, about 25 minutes. Serve warm.
    • Adapted from Saveur Magazine
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  • HOME
  • ABOUT
    • Our Story
    • FAQs
    • Contact Us
  • FORAYS
    • Foray Etiquette
    • Foray Guidelines
    • Taxonomy
  • MEMBERSHIP
    • Join/Renew
    • Membership Benefits
    • Citizen Scientist
    • What is in it for Kids?
    • Volunteer Opportunities
    • Photo Contest Winners
  • EVENTS
    • Virtual Events
    • Fungus Fest
    • Victor Gambino Weekend Trip
  • NEWSLETTER
  • NJ MUSHROOMS
    • Common NJ Mushrooms
    • Special Projects
    • NJMA Foray Species Lists
    • Rarely Recorded Fungi
    • Useful Field Guides
  • SPECIAL INTERESTS
    • Culinary
    • Lichens
    • Slime Molds
    • Medicinal Fungi
    • Mushroom Cultivation
    • Art
    • MycoCrafts
  • RESOURCES
    • Mushroom Identification
    • Mushroom Clubs
    • Observation Recording
    • For Learning
    • Mycoremediation
    • Poison Control
  • MEMBERS ONLY
    • NJMA Merchandise
    • Current Newsletter
    • Current Year Newsletters
    • Foray and Event Schedule
    • Directions
    • New Member Welcome
    • YouTube Channel
    • NJMA Hebarium
    • NJMA Library
    • NJMA Photo Contest Rules
    • Suggest New Foray Sites
    • By Laws
    • Log Out