Leek and Shitake Mushroom Quiche

My Enchanted Broccoli Forest cookbook list the formula to create quiche = vegetable + custard + cheese. I made this one with leeks, shallots, and shitake mushrooms from our Open Oak CSA, which turned out to be quite similar to the mushroom quiche recipe in the Moosewood Cookbook (one of my favorites). It was really tasty!

Leek and Shitake Mushroom Quiche

Crust

6T butter

1 1/2 c flour

1/4 c milk

Blend ingredients in the food processor and press into pie pan. The pour in filling.

Filling

3 leeks (from Open Oak CSA)

10 shitake mushrooms (from Open Oak CSA)

2 shallots (from Open Oak CSA)

1/2 t thyme

4 eggs

1 1/2 c milk

2 T flour

1 c shredded swiss cheese

Put cheese on the pie crust. Saute vegetables, and pour over cheese. Mix eggs, flour, and milk and pour custard over vegetables and cheese. Bake 350F for 40 minutes. Eat warm or cold at any time of day.

Mushroom Bisque Soup

A shitake mushroom block that I purchased at the 2010 Mt. Pisgah Mushroom Festival from Rain Forest Mushroom Company has sat in the bottom of my refrigerator for the past 14 months. I had already grown the oyster mushroom block, but just hadn't found the perfect time for the shitake block. Last week when I checked on it, the mushrooms were already starting to sprout! So I set up the mushroom block in an old fish tank, and in less than a week we had a full crop of mushrooms. My son thought it was great fun to harvest the mushrooms.

I have two favorite mushroom soup recipes in the Moosewood Cookbook. One is a Hungarian Mushroom Soup and the other Mushroom Bisque soup. Today was a Mushroom Bisque soup day! This the first time that I have made this recipe with anything other than button mushrooms. And I normally use plain old milk, but today used up some half-and-half in the refrigerator. We served ours with additional garlic toast for mopping up the soup and Ninkasi Sleigh'r Ale. Yum.

Mushroom Bisque Soup
2 fist sized potatoes chopped (from CSA)

1 1/2 c water
1 onion chopped (from CSA)

2 T olive oil

several cups of mushrooms chopped (grown at home)

1 t salt

2 cloves garlic (from CSA)

1/4 t thyme

3 T dry white wine

2 T soy sauce

fresh black pepper

1 1/2 c half and half (milk is fine too)

homemade croutons

green onions chopped(from CSA)

spinach chopped (from CSA)

Place chopped potatoes in a pan of water and boil until potatoes are soft.

Saute onions in olive oil until soft. Add in mushrooms and salt and cover until mushrooms are cooked through. Add in garlic and thyme. When soft, drain water from potatoes and add to mushroom mixture. Stir in wine, soy sauce, pepper, and half and half. Reserve part of soup mixture. Blend the rest of the soup with a hand blender or food processor), and then mix again with chunky soup.

Serve with garnish of croutons, green onions, and spinach.

Croutons and Spinach

1 slice of bread per person cut into croutons sized pieces

Garlic

Olive oil

Butter

Spinach

Melt butter and add garlic. Add bread pieces and coat in butter/garlic mixture. Add olive oil and cook until browned. The croutons can be browned more in the oven (we didn't have time to do that and they were just as yummy).

After the croutons have cooked, add more olive oil and garlic and saute spinach until just wilted and bright green.

Happy New Year!