Mendocino Mushroom Madness Recipes

During Mendocino Mushroom Madness, many of the great chefs in the area will be preparing mushroom dishes. Here are some recipes you will find being served at some of our favorite restaurants during Mendocino Mushroom Madness.

Savory Wild Mushroom Bread Pudding
Alan Kantor, MacCallum House Restaurant

Mendocino Mushroom Madness logo
1 # day old sourdough bread, 3/4″ dice
2 cups heavy cream
1-1/2 cups rich chicken broth*
1/2 cups rich beef broth
1 teaspoon fresh thyme, chopped
1/2 cup dried porcini
1/2 # fresh porcini, thinly sliced (or other favorite wild or domestic mushrooms)
4 tablespoons butter
1 large onion, 1/2″ dice
8 egg yolks
Sea salt and freshly ground black pepper to taste

Place bread in 9-1/2″ x 13″ baking dish. Place cream, stocks, thyme, and dried porcini in a pot; bring to the simmer and turn off heat. Let steep until ready to use.

Sauté fresh porcini in 2 tablespoons butter in two large sauté pans so they sear well; season with salt and pepper. Sauté onion in 2 tablespoons butter until soft and semi-caramelized. Season with salt and pepper. Strain the cream/stock liquid and season with salt and pepper.

Chop dried porcini into 1/4″ pieces. Toss dried and fresh porcini and onions with bread.

Place egg yolks into bowl. Temper egg yolks by adding hot cream mixture slowly while whisking; then blend all liquid into yolks. Pour over bread and push bread down into the liquid. Let sit for 1/2 hour. Bake uncovered on top shelf of oven at 350º for 30-40 minutes until set. Let cool 1/2 hour before cutting.

If making ahead you can cool in refrigerator and reheat by putting a little melted butter and chicken broth on bottom on a pan and placing cut pieces on top; use hot oven 450º-500º for 10 minutes. If you are roasting or sautéing meat or chicken, you can place bread pudding pieces in the same pan at end of cooking in the oven to heat and absorb flavorful juices.

Cream of Hedgehog (Dentinum repandum) Soup
Kim Badenhop, The Rendezvous Inn & Restaurant

Rendezvous received the Highest Food Rating in Mendocino County, 2008 Zagat Guide for San Francisco / Bay Area Restaurants.

1/4 cup butter
1/4 cup finely chopped shallots
4-1/2# hedgehogs, cleaned and cut into 3/4″ dice
30 oz water
30 oz homemade chicken stock
1 teaspoon dried savory
3/4 cup flour
6 oz butter
2 cups heavy cream
4 teaspoons sugar
4 teaspoons soy sauce
Salt and freshly ground white pepper

In a large saucepan, saute the shallots in the 1/4 cup butter till translucent. Add the hedgehogs and saute till almost dry. Remove 1/2 cup of the hedgehogs and reserve. To the remaining hedgehogs, add the water and chicken stock, bring to a simmer, cover and continue to simmer one half hour. Add the savory. Puree in a blender and pass through a strainer. Reheat the soup.

While it’s heating, in another saucepan large enough to hold the soup, make a blond roux with the 3/4 cup flour and 6 oz. butter. Add the cream to the soup and bring to a simmer. Whisk the soup into the roux to thicken. Add the sugar, soy sauce and season to taste with salt and freshly ground white pepper. Add the reserved mushrooms and serve. Serves 8.

Porcini Butter
Alan Kantor, MacCallum House Restaurant

1/4 cup dried porcini, packed
1/2 tablespoon minced shallots
1 stick (4 oz) softened, unsalted butter
Sea salt and freshly ground black pepper to taste

Simmer porcini in 1 cup of water until tender, approximately 15 minutes. Once the porcini are tender, reduce the heat and simmer until the pan is almost dry so that the flavorful juices are absorbed back into the mushrooms.

Melt 1 tablespoon of the butter in a small saucepan and add shallots. Sweat over low heat until tender, no cover, approximately 2 minutes.

Chop porcini fine with chef’s knife; dice remaining butter and place butter, porcini and shallots in a mixer with paddle. Beat until smooth. (Do not overbeat or it will get too soft. If this happens refrigerate until it sets up again.) Season with sea salt and freshly ground black pepper to taste.

Roll into cylinders in plastic wrap, about a quarter in diameter and refrigerate.

For porcini mashed potatoes, add slices of the butter to the top of the potatoes and let melt in just before service.

Makes 1/4 pound.

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