Hopeful forecasts for a good ski season seem to have some merit. Above 1,500 feet the thermometer was in the low 30's, and above 4,000 feet there was a nice dusting of snow. I went up to some of my higher elevation patches anyway just for a look—and it didn't take long to see that many of the high country mushrooms are done for the year in the North Cascades, although matsutake continue to plug along. But down around 2,000 feet I found kings, hedgehogs, chanterelles, more matsi, and lots of gypsies. So I have not gone without my annual infusion of Matsutake Sukiyaki.
As for the others, I chopped them up for a bread pudding served with a roast chicken. Normally I make a typical stuffing for the bird, but this totally un-fussy bread pudding is now my go-to. It really shines with wild mushrooms.
4 - 6 cups stale country bread, cut into 1-inch cubes
4 tbsp butter, divided (plus more if needed)
2 medium yellow onions, chopped
1 lb wild mushrooms (e.g., chanterelles, porcini, hedgehogs, etc.), rough cut
3 large eggs
2 cups half and half
1 heaping cup grated Gruyère cheese
handful parsley, chopped
salt and pepper, to taste
1. In a large skillet, sauté onions in 2 tablespoons of butter over medium heat until caramelized. Add more butter if necessary and reduce heat so that onions are nicely browned and not burned. Remove from pan.
2. Pre-heat oven to 350 degrees.
3. In same pan, melt another 2 tablespoons of butter over medium heat and sauté mushrooms. Cook off any liquid released by mushrooms and season with salt and pepper. Remove from pan.
4. Beat eggs in a large bowl with half and half. Mix in grated cheese and parsley. Season with salt and pepper, to taste. Add bread, onions, mushrooms, and stir together.
5. Grease an 8-inch baking dish and dollop in bread pudding. Cover and bake for 20 minutes. Remove lid and bake another 20 minutes, until pudding begins to brown on top and is cooked through.