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Over the Top Mushroom Quiche
Over the Top Mushroom Quiche
INGREDIENTS
DIRECTIONS
Preheat the oven to 325°. In a very large skillet, heat the oil. Add the oyster and white mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 minutes. Reduce the heat to moderate. Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool.
Scatter 1/4 cup of the cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell. In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and a pinch of nutmeg at high speed until frothy, about 1 minute. Pour the custard into the pastry shell. Top with another 1/4 cup of cheese and the remaining mushrooms. Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell. Scatter the remaining 1/4 cup of cheese on top.
Bake the quiche for about 1 1/2 hours, or until richly browned on top and the custard is barely set in the center. Let cool in the pan until very warm.
Using a serrated knife, cut the pastry shell flush with the top of the pan. Carefully lift the springform pan ring off the quiche. Cut the mushroom quiche into wedges, transfer to plates and serve warm.
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Wild Mushroom and Goat Cheese Omelet
Wild Mushroom and Goat Cheese Omelet
INGREDIENTS
DIRECTIONS
Preheat the oven to 225°. In a large skillet, melt 3 tbsp. of butter. Add mushrooms and cook over med. high heat, stirring occasionally, until golden, about 7 min. Add shallots and cook, stirring, until softened, about 3 min. Add the pea shoots, season with salt and pepper and cook just until wilted, about 1 min. Keep warm. Crack 6 eggs into a medium bowl, season with salt and pepper and beat with a whisk. In a 10-inch, nonstick skillet, melt 1 tbsp. of butter. Whisk the eggs again and add them to the skillet. Cook over med high heat, lifting the edges with a spatula to allow the uncooked eggs to seep underneath, until the bottom of the omelet is golden and the top is nearly set, about 4 minutes. Spoon one-third of the filling down the center of the omelet and sprinkle with one-third of the goat cheese. Using a rubber spatula, fold the sides over the filling to enclose it completely. Slide the omelet onto a large heatproof plate and cut it in half and serve. Repeat with the remaining butter, eggs and filling to make 2 more omelets. Serve at once.
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Goat Cheese Stuffed Mushrooms with Bread Crumbs
Goat Cheese Stuffed Mushrooms with Bread Crumbs
INGREDIENTS
DIRECTIONS
Preheat the oven to 400°. In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper. Transfer the mushrooms to a baking sheet, rounded side up. Roast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes. In a skillet, heat the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip off the leaves. Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use. Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper. Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.
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