A magic mushroom quiche
Let me make something clear. I've never smoked a cigarette in my life, nor tried any other substances that might be considered illegal in some countries (moderate consumption of alcohol is luckily legal in my part of the world). So obviously this is not a quiche of magic mushrooms. But last week one of my regular readers emailed me and said that s/he is feeling a bit low and a magic mushroom quiche might cheer him/her up. And a very dear friend of mine, T. refuses to eat mushrooms, unless they are of the abovementioned kind. So I thought that by calling my mushroom quiche a magic one might just cheer A. up and might have tricked T. to eat the quiche had he been around.
And, to be fair, I thought there was something harrypotteresque about those black trumpet chantarelle mushrooms I used anyway. Don't you think so? (Click on the photo to enlarge).
The recipe is loosely based on a mushroom and blue cheese quiche recipe from Valio that I've tried many times successfully. As I had some nice mushrooms* on hand this time, I didn't want to overshadow their earthy-musky flavour, so I omitted the blue cheese. I also incorporated the tarragon (usually in the filling) into the pie crust this time. Just like with pizza doughs, I find that seasoning the pie crust gives a small, but necessary lift to the whole dish.
A magic mushroom quiche
Serves 6-8
Pie crust:
100 grams butter
200 ml plain flour
1 tsp dried tarragon
0.25 tsp salt
2-3 Tbsp cold water
Filling:
200 grams fresh black trumpet chantarelles
1 medium onion (I used a large banana shallot)
2 Tbsp butter
a generous handful of fresh parsley
3 eggs, whisked
150 ml sour cream
salt
crushed black pepper
Mix the butter, tarragon, salt and flour with a knife until you get coarse crumbs, then add the cold water and mix the dough together. Let it cool in a fridge for about 20 minutes, then roll out and line a 22 cm pie dish with the pastry. Prick with a fork, then put into the freezer for 20 minutes (this reduces the need for blind baking, as the pastry will shrink only very little).
Pre-bake at 200°C for 15-20 minutes, until the pastry is light golden brown.
Meanwhile, make the filling. Clean the mushrooms thoroughly (if possible at all, avoid rinsing them and use a damp kitchen roll or brush), chop into smaller pieces.
Mince the onion. Heat the butter in a saucepan, add the onion and fry gently for about 10 minutes, until onion starts to soften.
Add the mushrooms and sauté until some of the liquid evaporates (trumpet chantarelles are very dry anyway, but this may be necessary for button mushrooms).
Cool the mushroom and onion mixture.
Add the eggs, sour cream, finely chopped parsley. Season with salt and pepper.
Pour the filling into the pre-baked pastry crust and bake for another 20-30 minutes, until the filling has set.
Cut into slices and serve with a salad.
* After complaining about the non-availability of wild mushrooms in Edinburgh, I've now discovered a small shop, Clarks Speciality Foods, in Bruntsfield, that sells various wild mushrooms at reasonable price. A new mushroom stock is brought in every Friday - straight from Paris markets apparently - and they try to vary the choice of mushrooms. So far I've bought pied bleu mushrooms and these black trumpet chantarelles. I'll be back for more soon.
Clarks Speciality Foods
202 Bruntsfield Place
Edinburgh EH10 4DF
Telephone: 0131 656 0500
And, to be fair, I thought there was something harrypotteresque about those black trumpet chantarelle mushrooms I used anyway. Don't you think so? (Click on the photo to enlarge).The recipe is loosely based on a mushroom and blue cheese quiche recipe from Valio that I've tried many times successfully. As I had some nice mushrooms* on hand this time, I didn't want to overshadow their earthy-musky flavour, so I omitted the blue cheese. I also incorporated the tarragon (usually in the filling) into the pie crust this time. Just like with pizza doughs, I find that seasoning the pie crust gives a small, but necessary lift to the whole dish.
A magic mushroom quiche
Serves 6-8
Pie crust:
100 grams butter
200 ml plain flour
1 tsp dried tarragon
0.25 tsp salt
2-3 Tbsp cold water
Filling:
200 grams fresh black trumpet chantarelles
1 medium onion (I used a large banana shallot)
2 Tbsp butter
a generous handful of fresh parsley
3 eggs, whisked
150 ml sour cream
salt
crushed black pepper
Mix the butter, tarragon, salt and flour with a knife until you get coarse crumbs, then add the cold water and mix the dough together. Let it cool in a fridge for about 20 minutes, then roll out and line a 22 cm pie dish with the pastry. Prick with a fork, then put into the freezer for 20 minutes (this reduces the need for blind baking, as the pastry will shrink only very little).
Pre-bake at 200°C for 15-20 minutes, until the pastry is light golden brown.
Meanwhile, make the filling. Clean the mushrooms thoroughly (if possible at all, avoid rinsing them and use a damp kitchen roll or brush), chop into smaller pieces.
Mince the onion. Heat the butter in a saucepan, add the onion and fry gently for about 10 minutes, until onion starts to soften.
Add the mushrooms and sauté until some of the liquid evaporates (trumpet chantarelles are very dry anyway, but this may be necessary for button mushrooms).
Cool the mushroom and onion mixture.
Add the eggs, sour cream, finely chopped parsley. Season with salt and pepper.
Pour the filling into the pre-baked pastry crust and bake for another 20-30 minutes, until the filling has set.
Cut into slices and serve with a salad.
* After complaining about the non-availability of wild mushrooms in Edinburgh, I've now discovered a small shop, Clarks Speciality Foods, in Bruntsfield, that sells various wild mushrooms at reasonable price. A new mushroom stock is brought in every Friday - straight from Paris markets apparently - and they try to vary the choice of mushrooms. So far I've bought pied bleu mushrooms and these black trumpet chantarelles. I'll be back for more soon.
Clarks Speciality Foods
202 Bruntsfield Place
Edinburgh EH10 4DF
Telephone: 0131 656 0500
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