Fall’s hearty fare usually means roasted meats, beefy stews and rich chicken soups, while the veg-minded are often relegated to fall’s endless procession of seasonal squashes. But a vegetarian cannot live on gourds alone. Avoid butternut burnout with a seasonal dish like Mushroom Bread Pudding, which gets its heft from four full cups of meaty mushrooms (dealer’s choice) and a loaf of rich, eggy brioche. It’s all baked together in a decadent custard spiced with cinnamon, ginger and sage, then sliced and toasted for that perfectly crisp edge. Paired with a glass of white wine, this comforting vegetarian meal makes any Monday a little more bearable. Get the recipe here.
-photo by Geoff Cardin
This article appears in November 2014.