Wild & Edible Boletus Mushroom (© Danijelm | Dreamstime.com)

Executive Chef Alan Kantor of MacCallum House Inn in historic Mendocino, California was kind enough to provide us with this sinfully rich recipe for entertaining family and friends during the holiday season. You can use whatever mushrooms happen to be among your favorites, but this dish really sparkles when the earthy flavors of wild mushrooms are in the mix.

The elegant MacCallum House Inn is private and secluded, set on two beautifully landscaped acres of vibrant gardens. It was built in 1882 by town founder William Kelley as a wedding gift to his daughter Daisy on her marriage to local entrepreneur Alexander MacCallum. The property is now in the care of owners Jed and Megan Ayres and Noah Sheppard. The popular restaurant, café and Grey Whale bar enhance the landmark Victorian estate, with guests enjoying the Chef Alan’s fine food and drinks while watching the waves from the sunporch.

Mushroom-loving cooks will be pleased to learn that the versatile ingredient might do more than just enhance the blend of flavors in a meal, they might improve your health. Researchers from Arizona State University and Pennsylvania State University have concluded that whole mushroom extracts are “…predicted to be beneficial for boosting anti-tumor immunity.”

Ingredients

• 1 Day old sourdough bread, 3/4” dice
• 2 Cups heavy cream
• 1-1/2 Cups rich chicken broth
• 1/2 Cup rich beef broth
• 1 Teaspoon fresh thyme, chopped
• 1/2 Cup dried porcini
• 1/2 Fresh porcini, thinly sliced (or other favorite wild or domestic mushrooms)
• 4 Tablespoons butter
• 1 Large onion, 1/2” dice
• 8 Egg yolks
• Sea salt & freshly ground black pepper to taste

Preparation

1. Place bread in 9-1/2” x 13” baking dish. Place cream, stocks, thyme, and dried porcini in a pot; bring to the simmer and turn off heat. Let steep until ready to use.
2. Sauté fresh porcini in 2 tablespoons butter in two large sauté pans so they sear well; season with salt and pepper. Sauté onion in 2 tablespoons butter until soft and semi-caramelized. Season with salt and pepper. Strain the cream/stock liquid and season with salt and pepper.
3. Chop dried porcini into 1/4” pieces. Toss dried and fresh porcini and onions with bread.
4. Place egg yolks into bowl. Temper egg yolks by adding hot cream mixture slowly while whisking; then blend all liquid into yolks. Pour over bread and push bread down into the liquid. Let sit for 1/2 hour. Bake uncovered on top shelf of oven at 350º for 30-40 minutes until set. Let cool 1/2 hour before cutting.
5. If making ahead you can cool in refrigerator and reheat by putting a little melted butter and chicken broth on bottom on a pan and placing cut pieces on top; use hot oven 450º-500º for 10 minutes. If you are roasting or sautéing meat or chicken, you can place bread pudding pieces in the same pan at end of cooking in the oven to heat and absorb flavorful juices.

Historic MacCallum House (©Image courtesy of MacCallum House Inn & Restaurant)

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