Thanksgiving is just around the corner. (Can you feel the collective nervousness of the turkeys? That's the feeling of flavor!) And until next Thursday, SFist will post recipes we would love for you to use, if the mood should strike, for your Thanksgiving feast. What's more, some of the recipes will be brought to you by local chefs of note! Hopefully.
First up? This bone-shatteringly savory and fulfilling Wild Mushroom Bread Pudding with Cambazola we poached from Tante Marie Cooking School (The recipe, we should point out, was adapted from a 1998 issue of Fine Cooking.) Your SFist editor has prepared this dish for dinner guests well over a couple dozen times. So will you.
3 tablespoons plus 2 teaspoons butter
2 cups finely chopped onion
1 1/2 pounds mushrooms, sliced (chanterelle, crimini, shitake, oyster, etc.)
2 teaspoons minced fresh marjoram
1/2 cup Madeira wine (fortified red wine; red wine substitution acceptable)
1 1/4 cups beef stock (beef broth substitution acceptable)
1 cup heavy cream or crème fraîche
2 egg yolks
1 tablespoon chopped fresh thyme
9 ounces Italian country bread (e.g., pugliese) cut into 3/4-inch cubes (about 6 cups), dried
9 ounces cambozola cheese (rind trimmed), cut into 1/2-inch pieces