Friday, November 13, 2009

Quintessentially Quiche

Greetings and Saluations Fellow Food Lovers,
Another chanterelle mushroom recipe down and another success! The recipe is actually entitled "Chanterelle & Porcini Mushroom Tart", which it certainly is; however, really it is quintessentially a quiche. Of course I did not make my own pie crust-frozen Tenderflake thank you again-and all the ingredients are outside of the crust are mushrooms, roasted garlic, cream, gruyere cheese, salt, and thyme. I didn't have any thyme-I have to cut costs somewhere-and I just used chanterelle mushrooms. It was super easy and it did turn out great. I was feeling a bit bloated when I ate it, so I probably will enjoy it better when I eat it when I'm really hungry. I think 1.5 times the amount of cheese and mushrooms would be better, and bit more salt. Also, I'd like to try it with the porcini mushrooms. I know that Chanterelles are supposed to be the goddess of mushrooms, but I'm not wholly convinced. Their strength is their delicate, almost sweet texture and taste, and their bright orange colour. But, they lack a pungence (I mean this in a good way) of flavour, a real mushroomy impact. I like my 'shrooms to taste like 'shrooms. I think I'd try this recipe again, but with some shitake and porcini mushrooms instead. Live and let learn right. Especially in the kitchen. If all else fails, I've always got my mushroom risotto, which is reliably fucking awesome every single time. Only if I use OXO 25% less salt chicken stock. That's my chef's secret. Another thing, it may be different if I made my own pie crust, but warming up the defrosted pie crust (in provided tinfoil pan of course) for 10 minutes in the oven is questionable. The bottom of the pastry was puffing up a lot, so I took it out after 3 or so minutes warming up and just left it on top of the heated oven.
So, what shall I do with the rest of the mushrooms I have left. An Asparagus and Mushroom Puff Pastry Pie is calling me. No eggs. And hollandaise sauce. And asparagus. Perfect.
On the future food docit: Parmesan Scones, Cranberry Scones, and Chocolate Oil Cake. Ahhh yeaaa.


  1. P.S: I squeezed the roasted garlic right into the egg, cheese, and cream mixture. But, next time, I would mash the roasted garlic first in a separate bowl, then add it to the mixture, and then mix it altogether. Otherwise, like what happened this time, the garlic cloves stay more or less in intact and not fully and evenly mixed with the egg mixture.

  2. Hey!! If you are pre baking a pie shell you need to "dock" it, meaning poke with a fork several times, or fill with dried beans or lentils, this will keep it from puffing up. Also salt any mushrooms and saute seperatley, this will draw the liquid out which could be used as a base for soups/sauces if you wanted. Hope that's helpful and not annoying!! ;0)

  3. mel! this is totally not annoying! extremely helpful! i was saying to anthony today, that i find it so flattering and awesome that a cook like yourself reads MY blog.