Reporting Crystal Grobe
Over the weekend, I visited the farmer’s market for the first time this season. What a beautiful day to be outside! Kingfield Market was busy and pickings were slim when it came to fresh produce. While hoping for asparagus, I walked away with radishes, rhubarb, and mushrooms instead. Not a bad haul considering the late start to the season.
Years ago I saw that the farmer’s market in Des Moines, Iowa had a regular mushroom vendor (such delicious chicken of the woods mushrooms), and I was always a bit jealous that Minneapolis didn’t have one yet. It’s nice to see things changing and hopefully Cherry Tree House Mushrooms can stick around for awhile.
My favorite preparation for oyster mushrooms comes from La Chaya Bistro where the mushrooms are sautéed and served on slices of baguette, but I decided to go with the recipe Cherry Tree House Mushrooms were handing out for Mushroom Quiche. This quiche is more custard-like than other quiches I’ve made due to the increase in liquid. If you want more firmness and density, add an egg or two.
Adapted from The New York Times cookbook
(serves 6 to 8)
3 to 6 oz. shiitake or oyster mushrooms
1 onion, thinly sliced
3 to 4 tbsp butter or olive oil
¾ cup cheese (I used goat cheese)
3 eggs, lightly beaten
1 ½ cups milk or half and half
½ tsp salt
¼ tsp pepper
¼ tsp paprika
Preheat oven to 450°. Line 8-inch pie plate with pie crust and bake 5 minutes.
Wash mushrooms under cool water. Trim away any remaining dirty sections and tough stems from mushrooms; save for soup stock. Heat 1 or 2 tablespoons of butter or oil on medium heat. Chop or slice mushroom caps and sauté until soft and slightly browned, or about 5 minutes. If the mushrooms look dry, add more fat to pan. Set aside.
Cook onion in remaining fat until onion is transparent. Spread onion, mushrooms and cheese over the inside of the partly baked pie crust.
Combine the eggs, milk, and seasoning and whisk until frothy. Add to the pie plate.
Bake the pie fifteen minutes, then reduce the oven temperature to 350° and bake until a knife inserted one inch from pastry edge comes out clean, about 10 minutes longer.