This afternoon, I went on a fungi hunt. With the days growing shorter, I found myself needing a flashlight by 2 pm. I revisited the woodland where I spotted baby velvet shanks last week, hoping to find more, and perhaps larger, ones this time.
I wasn’t disappointed! The tree was surrounded by clusters of velvet shanks.
They often appear during colder months when other mushrooms are scarce.
While most were still quite small. I managed to pick a few of the larger ones to add to our dinner tonight.
Back home. I checked them and decided to make a mushroom quiche.
Velvet Shanks are my favourite mushroom. They have a mild, slightly sweet taste, a delicate, nutty flavour, and a meaty texture. Due to their not-overpowering flavour, they are a very versatile ingredient in various dishes.
To add to the velvet shanks, I had a few exotic mushrooms from the local farm shop.
Shiitaki
Pink oyster
Pearl oyster
Yellow oyster
So here it is...
Wild Mushroom Quiche Recipe
Ingredients 🥧
For the crust 🥧(homemade or shop-bought if preferred)
1 1/4 cups (160 g) all-purpose flour
1/2 cup (115 g) cold unsalted butter, cubed
1/4 tsp salt
3-4 tbsp cold water
For the filling 🥧
2 tbsp butter or olive oil
1 medium onion, finely chopped
3 cups (200 g) wil mushrooms, sliced
2 garlic cloves, minced
4 large eggs
1 cup (240 ml) heavy cream
1/2 cup (120 ml) milk
1 cup (100 g) grated cheddar cheese
1/4 cup (25 g) grated Parmesan cheese
1 tsp fresh thyme or 1/2 tsp dried thyme
Salt and black pepper to taste
(set aside few mushrooms for toppings)
Instructions 🥧
For the crust 🥧
Make the dough: In a mixing bowl, combine flour and salt. Add cold butter and rub it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, mixing just until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Roll out the dough on a floured surface to fit a 9-inch (23 cm) pie or tart pan.
Carefully lift and transfer the dough to the pan.
Pressing it gently into the edges. Trim the overhang.
Blind bake the crust🥧 (optional; this helps crisp up the base)
Preheat your oven to 375°F (190°C).
Line the chilled crust with parchment paper, ensuring it covers the edges.
Fill with chickpeas (or dried beans/rice).
Bake for 15 minutes.
Carefully remove the parchment paper with the chickpeas and bake for an additional 5-7 minutes, or until the crust is lightly golden.
Let cool slightly before adding the filling.
For the filling 🥧
Cook the mushroom 🥧
Heat butter or oil in a skillet over medium heat. Sauté onion until soft, about 3-4 minutes.
Add mushrooms and garlic, cooking until mushrooms release their moisture and begin to brown. Season with salt, pepper, and thyme. Set aside to cool slightly.
Prepare the custard 🥧
In a bowl, whisk eggs, cream, and milk.
Stir in cheddar and Parmesan cheese.
Season with a pinch of salt and pepper.
Assemble the quiche 🥧
Spread the mushroom mixture evenly over the blind-baked crust.
Pour the egg and cheese mixture on top.
Bake the quiche🥧
Place in the oven and bake at 375°F (190°C) for 30 minutes, or until the quiche is set.
Fresh mushroom topping 🍄
In a bowl, toss the set-aside fresh mushrooms with olive oil and a pinch of salt.
After baking the quiche for 30 minutes, remove it from the oven. Arrange the seasoned fresh mushrooms on top.
Return the quiche to the oven and bake for another 10-15 minutes, or until the topping is golden brown and the quiche is fully set.
The whole quiche sits beautifully in its pan, the golden crust perfectly crisp and holding its shape.
The creamy, cheesy filling is set and speckled with earthy wild mushrooms.
Allow to cool for 10 minutes before slicing.
I served it with salad and a blue cheese dressing.
This quiche was cut warm, golden, and crisp. It was filled with a creamy, cheesy custard studded with earthy wild mushrooms. The caramelized mushrooms on top added a savoury, rustic touch. This was very delicious!
The post is dedicated to 
A lovely fungiFriday everyone!
Mariah 😊💗