Wild Mushroom Brioche Pudding | CUESA

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Wild Mushroom Brioche Pudding

Source:

Andrew Court, The Fairmont San Francisco

This recipe was demonstrated for CUESA’s Market to Table program on June 14, 2012.

Serves 8 (1 loaf pan)

INGREDIENTS

4 tablespoons spelt kernels
1 (8-ounce) loaf brioche, cubed
8 ounces mixed wild mushrooms (such as Morel, Shiitake, Black Trumpet, Cepes, or Boletes)
1 ounce local honey (such as The Fairmont San Francisco Rooftop Honey)
1 small shallot, finely chopped
2 ounces unsalted butter
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons freshly chopped parsley
1 tablespoon freshly chopped thyme
½-1 teaspoon roasted and ground juniper berries
2 teaspoons minced garlic
9 ounces half-and-half
2 eggs
5 ounces Parmesan cheese, shredded

PREPARATION

1.    The night before, soak the spelt kernels for 12 hours.

2.    The next day, preheat the oven to 350°F with a rack in the middle. Drain and cook the spelt  in salted boiling water until tender. Drain and set the kernels aside.

3.    Bake the brioche cubes in a single layer in a large shallow baking pan until golden brown, about 4 minutes.

4.    Tear or cut mushrooms lengthwise into ¼ inch thick pieces.

5.    Place the honey in a small, heavy-bottom saucepan and caramelize over medium-low heat.

6.    In a medium skillet over medium heat, gently sauté the shallot in butter, stirring occasionally, until it begins to soften, about 3 minutes. Add the caramelized honey, mushrooms, ½ teaspoon of the salt, and ¼ of the teaspoon pepper, and cook until the liquid from the mushrooms has evaporated, about 15 minutes.

7.    Add the parsley, thyme, juniper berries, and garlic. Cook, stirring continuously, for 2 minutes. Remove from the heat.

8.    Whisk together the half-and-half, eggs, cheese, and the remaining ½ teaspoon salt and ¼ teaspoon pepper in a large bowl. Stir in the mushrooms, spelt kernels, and bread cubs and mix until everything is well coated. Set aside for 10 minutes, so the bread can absorb some of the egg mixture.

9.    Butter the bottom and sides of the loaf pan and line the bottom with parchment paper.

10.    Spoon the pudding into the pan and place the pan on a baking sheet. Bake until firm to the touch, about 30 minutes.

Photo by Jenny Barr.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »