Chanterelles

I have been cooking all sorts of things, but nothing that Mark has been writing about. Hmm.

When my co-blogger was back in the green state a few weeks ago, we were celebrating at our favorite watering hole, when the restaurant's supplier of locally foraged chanterelles walked in with a LARGE container of fresh chanterelles. A bunch of us went gaga, and he managed to supply each of us with two to four pounds of chanterelles at $5 a pound. I got two pounds. It was like a drug deal was going down. People were so excited and when the "dealer" thought he ran out, I was afraid there might be fisticuffs!

I was excited to write my mushroom post, but alas, was too late, and Mark had a post about them too! Dammit. I simply sauteed mine with olive oil and garlic. They were fab. Some I included in a quick quiche that I made the other day. I had some leftover roasted delicata squash which I used too. Here is the rough recipe:

Preheat oven to 400.

In a bowl mix:
1 1/2 previously roasted delecata squash scraped out of the skin.
1 cup chopped spinach
1/2 cup cream
3 eggs
Pinch of cumin

Mix well together, then add sauteed chanterelles that you have roughly chopped, about 1 1/2 - 2 cups. Mix well.

Add salt and pepper.

Pour into a pie shell (I bought a frozen one since I can't make pie crust worth a damn).
Grate parmesan onto the top.

Cook about 30 minutes. Check periodically. Once the top of the quiche has risen a bit and the sides of the crust are nice and brown, it is probably done. If you are not sure, you can stick a knife into the center and peek in, making sure the eggs are cooked.

Eat.

Remember, this is a rough recipe from memory. I just used whatever I had on hand (leftovers rock). Quiche is a great vehicle for leftovers, especially if you don't have quite enough for a whole meal.

I am sorry to note that my co-blogger is unwell. I suspect that it is the smog and grime of LA, and that what she really needs is a dose of rain and a deep breath of the scent of decaying leaves. Then all will be good.

-S