WILD MUSHROOM QUICHE WITH WALNUT CRUST
A savory custard packed with wild mushrooms and baked in a sandy, walnut crust.
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 1 quiche (6 to 8 servings)
Number Of Ingredients 18
Steps:
- For the crust: Preheat the oven to 350 degrees F. Pulse together the walnuts, flour, sugar and salt to a fine meal in a food processor. Pulse in the butter until it forms to a crumbly dough. Press into the bottom and up the sides of a 9-inch springform pan. Place on a baking sheet and bake until lightly browned, 15 to 20 minutes. Remove and let cool.
- For the filling: Reduce the oven temperature to 325 degrees F. Heat the olive oil in a large skillet over high heat. Add the wild mushrooms and white mushrooms and season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until soft, about 5 minutes. Lower the heat to medium; add the butter, shallots and thyme. Cook, stirring frequently, until the mushrooms are tender, about 10 minutes more. Adjust the seasoning and set aside.
- Combine the Parmesan and Comte cheeses in a small bowl and set aside. Scatter half of the mushrooms and half the cheese evenly over the crust. Whisk the eggs, milk, heavy cream and 3/4 teaspoon salt in a large bowl until smooth and frothy. Pour half the egg mixture over the mushrooms. Repeat with the remaining mushrooms and egg mixture and top with the remaining cheese.
- Bake the quiche until golden brown on top and just set with a little wiggle in the very center, 50 to 60 minutes. Run a clean paring knife between the crust and the pan to separate. Let cool slightly for 25 minutes.
- Garnish the quiche with parsley. Carefully remove the springform pan ring. Cut the quiche into wedges and serve warm or at room temperature with crisp greens.
WILD MUSHROOM QUICHE WITH WALNUT CRUST
This quivering savory custard packed with wild mushrooms set into a sandy, walnut crust is a work of art, but requires very little skill. It relies on the earthy flavors of the best wild mushrooms you can get your hands on, and makes for a beautiful brunch served alongside a bowl of bright greens. The press-in-crust cuts the work of a good quiche in half.
Provided by Food Network Kitchen
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- 1. For the crust: Preheat the oven to 350 degrees F. Pulse together the walnuts, flour, sugar, and salt to a fine meal in a food processor. Pulse in the butter until it forms a crumbly dough. Press into the bottom and up the sides of a 9-inch springform pan. Place on a baking sheet and bake until lightly browned, 15 to 20 minutes. Remove and let cool.
- 2. For the filling: Reduce the oven temperature to 325 degrees F. Heat the olive oil in a large skillet over high heat. Add the wild mushrooms, white mushrooms, and season with salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Lower the heat to medium; add the butter, shallots, and thyme. Cook, stirring frequently, until the mushrooms are tender, about 10 minutes more. Adjust the seasoning and set aside.
- 3. Combine the Parmesan and Comte cheeses in a small bowl and set aside. Scatter half the mushrooms and half the cheese evenly over the crust. In a large bowl, whisk together the eggs, milk, and heavy cream until smooth and frothy. Pour half the egg mixture over the mushrooms. Repeat with the remaining mushrooms and egg mixture and top with the remaining cheese.
- 4. Bake the quiche until golden brown on top and just set with a little wiggle in the very center, 50 to 60 minutes. Run a clean paring knife between the crust and the pan to separate. Let cool slightly, about 25 minutes. Garnish the quiche with the parsley. Carefully remove the springform pan ring. Cut the quiche into wedges and serve warm or at room temperature with crisp greens.
BARLEY MUSHROOM BAKE
This is a great "instead of potatoes" sidedish that I've served for years.Use beef broth and serve with steaks or pork tenderloin or use chicken broth to serve with grilled or roasted chicken.
Provided by Leslie in Texas
Categories Grains
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Stir-fry barley in 2 tablespoons butter in a skillet over medium heat for about 2 minutes, or until lightly browned.
- Transfer to an ungreased 1 1/2-quart casserole.
- Sauté onions in remaining butter until pale golden; add mushrooms and sauté 3-5 minutes longer; add to casserole.
- Mix into casserole all other ingredients.
- Cover and bake for about 1 hour and 15 minutes until barley is tender, stirring every now and then.
- Fluff with a fork before serving.
POTATO MUSHROOM BAKE
This is an interesting but very tasty recipe. When I use to go to my mom's house and she would invite company while I was there, this was one of the recipes she would request that I make. Enjoy!!!
Provided by kzbhansen
Categories Potato
Time 1h40m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 8
Steps:
- In buttered shallow baking dish, layer potatoes, onion, and mushrooms.
- Sprinkle with salt, pepper and tarragon.
- Pour whipping cream over all.
- Cover with foil.
- Bake at 350° for 30 minutes.
- Remove foil, continue baking 30 minutes longer, or until the potatoes are tender.
- Sprinkle with parsley.
Nutrition Facts : Calories 348.4, Fat 22.3, SaturatedFat 13.8, Cholesterol 81.5, Sodium 471.9, Carbohydrate 33.7, Fiber 4.3, Sugar 3, Protein 5.8
CHEESY MUSHROOM BAKE
This is a nice side dish, for almost any meal. Similar to a stuffing. Flavors are best when it is refrigerated several hours or even overnight before baking. Mushroom lovers can experiment with different mushrooms. More can be added of desired.
Provided by Always in the kitch
Categories Vegetable
Time 3h20m
Yield 5-7 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet, melt butter.
- Stir in celery, onion and mushrooms.
- Saute over low heat, stirring occasionally, until onions become translucent and mushrooms give up their liquid, about 10 minutes.
- In bottom of 2 quart buttered casserole, spread half of bread cubes.
- Top with half of mushroom mixture.
- Sprinkle with half of cheese.
- Repeat with remaining bread, mushrooms and cheese.
- In bowl, beat together eggs, milk, mustard, salt and pepper, Pour over layers in casserole.
- Refrigerate at least 3 hours or overnight before baking.
- Bake at 325 degrees, about 50 minutes, until custard is firm.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 356.7, Fat 28.1, SaturatedFat 16.8, Cholesterol 164.2, Sodium 417.2, Carbohydrate 8.3, Fiber 0.9, Sugar 1.8, Protein 19
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