Quiche Aux Chanterelles Recipes

QUICHE AUX CHANTERELLES

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!

SAUTéED CHANTERELLES

Steps:

• Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
• Heat the butter in a frying pan. Add the chanterelles and saute for two to three minutes or until they start to become soft. Add the wine and when it has evaporated, add the chicken stock. Cook over high heat until it has almost evaporated. Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.

FRESH CHANTERELLES WITH SHALLOTS

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until lightly browned, about 6 minutes. Add shallot and garlic; sauté 2 minutes longer. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Transfer to baking sheet. Cover loosely with foil and let stand at room temperature. Before serving, rewarm in 400°F oven until heated through, about 5 minutes.

CHANTERELLE MUSHROOM QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Lightly oil a pan; cook chanterelle mushrooms, shallot, and garlic over medium heat until mushrooms are tender and all water has evaporated, 5 to 7 minutes. Stir in cooked bacon. Transfer mixture to the pie crust and sprinkle Swiss cheese on top.
• Beat eggs and half-and-half together in a bowl; pour egg mixture over the Swiss cheese in the pie crust.
• Bake in the preheated oven until quiche is set, 30 to 45 minutes. Cool 10 minutes before serving.