Get ready for some fungi fun this weekend! The 8th annual Pudget Sound Micrological Society is holding their Wild Mushroom Exhbit at the University of Washington’s Center for Urban Horticulture.
This mushroom exhibit is one of the largest in the United States, with over 200 varieties of wild mushrooms displayed, identified, and classified as edible, poisonous, or valueless as food. You can even bring in mushrooms you’ve forraged from your front yard and have them identified by an expert. Fun!
In addition to all the fungi education, there will be cooking demos, activities for kids and mushroom crafts galore.
The show runs Saturday, noon-7pm, and Sunday 10AM-5PM. I’ll be around on Saturday, cooking up some d’lish mushroom treats. Click here for all the details, including admission and directions. With chantrelles in the supermarkets I hope you’ll try my Savory Chantrelle Bread Pudding that first appeared in my James Beard Nominated Kathy Casey’s Northwest Table.
See you at the show!
Savory Chanterelle Bread Pudding
Makes 6 to 8 servings
1 tablespoon olive oil or butter
2 cups cleaned and sliced chanterelles (about 10 ounces)
1/2 cup diced onion
1/3 cup diced celery
1 tablespoon minced fresh garlic
4 cups 1-inch-cubed firm, rustic French- or Italian-style bread
1 1/2 tablespoons minced fresh sage
1 tablespoon minced fresh thyme or lemon thyme
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 1/2 cups half-and-half
1 1/2 cups milk
2 eggs
2 egg yolks
Preheat an oven to 325°F. Heat the oil in a large sauté pan or skillet over medium-high heat. Sauté the chanterelles and onion for 3 to 4 minutes, or until three-quarters done. Add the celery and sauté for about 1 1/2 to 2 minutes more. Add the garlic and sauté for 30 seconds more, taking care not to burn the garlic. Remove from the heat.
Combine the bread cubes, herbs, salt, and pepper in a large bowl. Mix in the cooked mushroom mixture and set aside.
Butter a 6-cup glass or ceramic baking dish or spray with vegetable-oil cooking spray.
Whisk the half-and-half, milk, eggs, and egg yolks in a medium bowl. Pour the egg mixture into the bread mixture and mix gently and thoroughly. Transfer the mixture to the baking dish and level out the surface, lightly pressing the bread down into the dish.
Bake for 50 to 60 minutes, or until the custard is just set in the center. Do not overbake or the custard will scramble.
Chef’s Note: It is important to use a rustic-style bread for this recipe—not airy bread.
