This winter season, cozy up in the kitchen and indulge in shiitake mushroom spoonbread, a dish filled with herbal mushrooms and roasted onions. Similar to cornbread, Shiitake Mushroom Spoonbread is buttery, but has a more moist and creamy texture. This savory dish is a great alternative to cornbread and a fun appetizer for any occasion.
William Dissen shares his Shiitake Mushroom Spoonbread recipe in his first cookbook, Thoughtful Cooking: Recipes Rooted in the New South, which included recipes inspired by seasonal ingredients and sustainable agriculture from his Southern upbringing.
recipe 
yields
Serves 8 to 10
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
ingredients
steps
- 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
flakes, salt, and 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
Date Published: 11.29.23
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Recipe By
From Thoughtful Cooking: Recipes Rooted in the New South (Countryman Press, 2024), by William Stark Dissen -
Contributing Restaurant
The Market Place Restaurant -
Contributing City
Asheville
