Roasted Mushrooms
For this recipe use any mushroom you like! You can find a wide variety of mushrooms year-round from local growers at farmers markets. Use the mushrooms in all sort of dishes - omelets, pizza topp...
Start collecting your leftover pieces of bread (see note), cut into chunky cubes, in a gallon-size freezer bag and keep in the freezer until full. That’s when it is bread pudding time!
We’re going savory with this one, using caramelized onions and cheddar cheese to make a bread pudding that’s just perfect for roasted mushrooms. But you could go for roasted poblano and corn, or how about olives and feta? Make it any which way you like it—and like it, you will.
Ingredients
SERVINGS: 4 Serving(s)
- 1 tablespoon vegetable oil
- 2 large onions, sliced thin
- 1 large garlic clove, minced
- 1 finely chopped jalapeño (optional)
- 1 teaspoon molasses (optional)
- 6 eggs
- 1 cup (dairy or nut) milk*
- Salt and pepper to taste
- 1 gallon (about 8 full cups) bread cubes
- 1 cup diced sharp cheddar
- ½ cup finely chopped carrot tops or parsley
- Roasted mushrooms (see Recipe)
- *For a richer version, use ½ cup heavy cream and ½ cup milk.
Preparation
Step 1: Preheat oven to 350°F. Grease a 9-inch-square baking pan.
Step 2: Heat oil in a wide frying pan over medium heat and add sliced onions plus 1 teaspoon coarse salt and stir. Cook the onions for about 10—15 minutes, stirring regularly to make sure onions cook evenly. You are looking to soften them, not brown them. Add garlic, jalapeño and molasses (if using) after about 5 minutes. The onions are done when they are soft to the bite and caramelized into a jam-like consistency. Season to taste with salt and pepper at the end. Set aside to cool.
Step 3: Whisk the eggs until foamy and add milk. Season aggressively with salt and pepper. Add the cubed bread and use your hands to mix well, coating the bread cubes all over with the custard. Leave to soak for about 5 minutes. Use a wooden spoon to mix in caramelized onions and cheese.
Step 4: Pour into the prepared pan and press down with your hands to level the surface. Bake in oven for about 30 minutes, or until a metal skewer comes out dry.
Step 5: Cut bread pudding into 4 squares and plate. Divide mushrooms on top of each square; garnish with parsley (or add Parsley Jalapeño Salsa). Serve hot.
About this recipe
Note on bread: White-flour bread is the usual pick for bread pudding (anything from brioche to baguette) but whole-wheat, multigrain or breads made with different seeds and bran also work fine. It’s a texture thing: Whole-wheat bread yields a grainier result, while white-flour bread is smoother.
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