Shiitake Stuffing for a Minnesota Holiday Potluck

Zojirushi

Once upon a time, I attended a potluck, with a savory bread pudding in tow. It was much, much loved. And my hopes of eating the leftovers were not to be – it was entirely demolished! I was so proud of myself because I thought I had completely invented the recipe, and it was the first time I made it (not something I recommend when cooking for others – my backup plan was to buy something if it didn’t turn out). But now I realize – the dish reminds me a little bit of the chawanmushi my grandmother would make. Everything “new” is actually old.

Shiitake Stuffing

Ingredients: (I don’t remember the exact measurements…these are very approximate)

• 1/2 loaf of decent quality San Francisco style sweet Italian bread – the kind with sesame seeds on the crust;
• 2 cups of dried shiitakes;
• 3 medium yellow onions or 2 large yellow onions;
• soy sauce;
• 3 eggs;
• 1 24 oz can of chicken stock;
• milk? (I can’t remember if I used milk or not…*)
• dashes of white wine;
• dashes of ngouc mam;
• dash of sugar;
• cooking oil/butter.

1. Soaking

The mushrooms were the stars of this show. I soaked them in warm water for a few hours before I cooked. Usually, I soak them in a deep, narrow container with a small dish that fits inside the container mouth to keep the mushrooms submerged nicely.

2. Chopping

The onions and mushrooms needed chopping/slicing. Each went into their own bowls, waiting their turn. I wanted to show off the beautiful shape of the shiitake, so, I sliced them (sans stem of course) from the top to the gills in 1/8″ wide pieces.

3. Bread Frying

This was the longest part – frying 8-10 pieces of bread on each side, to get some slight browning.** After frying, I chopped each slice into four strips. I think I chose against cubes, in the hopes that the pudding would be more textural.

4. Sweating the veggies + deglazing

To a hot, hot skillet, I added the onions, then the mushrooms. They sweated for a good few minutes, without burning. Then, I poured the chicken stock to deglaze and quickly scraped all the veggie fond from the bottom of the skillet. Now, I can’t quite remember how much white wine, soy sauce, ngouc mam, and sugar I added, but, they went into the mix during the deglazing. Everything simmered and smelled amazing as it all reduced a little bit.

5. Cooling the mushroom mix/Preheating oven

I knew I would need to add egg to make the stuffing, and did not want scrambled eggs, so, I let the mixture cool down a bit. Very important! I think I separated the liquids and stored them in the fridge or freezer for a little bit. This is probably when I preheated the oven (likely to 400).

6. Egg mixture

I beat the three eggs and incorporated the cooled liquids (and possibly the milk, if I used it!). The egg mixture was not watery in consistency – when I was mixing, likely with some chopsticks, the mixture was a little bit resistant/elastic.

7. Baking

I think the glass baking dish was 9″ x 13″ or so. Well, I buttered it. Then, loosely arranged the bread and the mushroom mix. Then poured the egg mixture, which almost covered the bread/mushroom mix. A few pieces stuck up here and there, for textural interest. Into the oven it all went, for about 1 hour at (probably) 350 Fahrenheit.

8. Costs

Most of the ingredients were pretty cheap, but the shiitakes usually aren’t.  The shiitakes came from a package I got from Costco, a really great deal – I think it was like 1/2 lb for $10.00 or so. Probably used less than 2 dollars’ worth or so. The quantity of onions might be 2 dollars. The bread expense…hm…maybe 2 dollars? Half a loaf, for four dollars or less (two dollars’ worth). Three eggs…roughly 50 cents – 75 cents, depending on how fancy the eggs were. That’s seven dollars so far, not counting the dashes of this and that. Using store-bought chicken stock brings up the cost to ten dollars. It serves more than ten, so, it’s probably less than a dollar per serving.

How did it taste? Oh, I remember it well! First, the nearly custard-like bread/egg foundation is rich and savory. Then a bite of the shiitakes makes the brain so very happy. Shiitakes are pure umami to me.***

*I usually use milk when making stuffing…so…I probably used it for this recipe…

**I don’t remember why I fried the bread, it’s been such a long time since I’ve made any kind of stuffing/pudding , but I’m pretty sure I’ve always done that for bread stuffings.

***Science journalist Robert Krulwich has a charming 8 minute story about Kikunae Ikeda and Escoffier discovering umami contemporaneously. One as a chemist, the other as a chef.