Shiitake Mushroom Spoonbread

By: The Local Palate
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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.

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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
  1. Spread bread on a sheet tray and leave out overnight to dry.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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