Chanterelle Mushroom Quiche Recipes

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QUICHE AUX CHANTERELLES



Quiche Aux Chanterelles image

A fragrant and extremely tasty dish, suitable as starter or "light" main dish. Serve with salad and/or baguette/ciabatta and a light, red wine such as Zweigelt, Merlot or Bordeaux.

Provided by Eismeer

Categories     Vegetable

Time 50m

Yield 8 slices, 4 serving(s)

Number Of Ingredients 12

250 g puff pastry
750 g mushrooms (chanterelles or other mushrooms such as porcini, button, ...)
1 red onion (medium sized, minced)
2 -3 garlic cloves (to taste)
70 ml white wine
2 eggs (whole)
250 g creme fraiche (or cream cheese, ricotta or 250ml sweet cream)
50 g parmesan cheese
100 g shredded mozzarella cheese (optional)
1 tablespoon fresh parsley, minced
1 teaspoon butter
salt and pepper

Steps:

  • Clean mushrooms (best not using water) and cut in bite size chunks.
  • Butter a 26cm dia. baking dish and place/fit puff pastry into it. Use cuts to form a 2 inch high rim. Perforate pastry using a fork and place in oven at 200°C for about 10 minute (I usually form a circle out of aluminium foil roughly fitting the baking dish's diameter and place it in the dish to prevent the pastry's sides from deforming and baking down).
  • While the pastry is in the oven, melt 1 teaspoon of butter in a non stick pan and add minced onion and garlic (until translucent), add chanterelles and let roast (be careful not to burn the onion and garlic).
  • Add white wine, stir.
  • Salt and pepper to taste (you might want to season with a bit of vegetarian soup granulate, but do not overdo it) and stir in parsley.
  • Let mushrooms cook until tender and the liquid has evaporated. Set aside and let cool.
  • Mix creme fraiche, 2 eggs, parmesan and half of the mozzarella, salt and pepper until thick and creamy.
  • Fill mushroom mix into baking dish, cover with egg-creme fraiche mixture and sprinkle with the remaining mozzarella.
  • Bake at 175°C-200° for about 30min. until golden brown and egg mixture has set.
  • Serve luke warm and enjoy!

Nutrition Facts : Calories 715.1, Fat 54.4, SaturatedFat 24.1, Cholesterol 192.1, Sodium 423.9, Carbohydrate 38.5, Fiber 2.8, Sugar 4.7, Protein 18.3

CHANTERELLE MUSHROOM AND BACON TARTLETS



Chanterelle Mushroom and Bacon Tartlets image

Wild chanterelle mushrooms and bacon combine wonderfully in this impressive and elegant starter.

Provided by GOODHOOD

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 40m

Yield 12

Number Of Ingredients 14

2 teaspoons olive oil
2 tablespoons minced shallots
1 clove garlic, minced
1 ½ cups chanterelle mushrooms, finely chopped
1 tablespoon brandy
½ teaspoon minced fresh thyme
1 tablespoon minced fresh parsley
¼ teaspoon salt and pepper to taste
1 egg
¼ cup milk
¼ cup shredded Swiss cheese
2 tablespoons cream cheese, softened
2 slices bacon, cooked and crumbled
24 mini phyllo tart shells

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.
  • In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet.
  • Bake in preheated oven for 15 to 20 minutes, or until filling is set.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 7 g, Cholesterol 24.9 mg, Fat 6.2 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 132.4 mg, Sugar 0.6 g

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