I know I just showed you one recipe with chanterelles, but I just can’t help it and try to use the season.
You know, in german this yellow mushrooms have 2 names, one which relates to its slight peppery taste “pfifferlinge” and one which relates to the yellowish colour and the texture, “eierschwammerl”, which translates to spongy eggs. The latter being commonly used in Austria and south of Germany. Few years back that was something I didn’t know. The first time I realized it, I was in Vienna, in my favourite small restaurant, ordering eierschwammerl on spätzle, thinking “what the heck is eierschwammerl?”. I almost expected getting those spätzle served with eggs, but secretely hoped it was some kind of meat. It turned out to be none of it, but a chanterelles gulash on mentioned spätzle. Very good I must add.
Since then I tried it in various combinations, with dumplings, as a soup, with eggs or in a sauce to a roast. The germans definitely know how to prepare them in many different ways. I already showed you my favourite chanterelle sauce. And today I thought I’ll show you my other most liked recipe with these mushrooms- a quiche. I haven’t seen it anywhere, neither served anywhere, nor in any of the cook books I have, but the idea of combining mushrooms and pastry made me drool. I found few recipes on the internet, above all because I’ve never done a quiche before. It sounded easy enough. So after a few changes to the original recipe, including a piece of salmon among others, I just went for it. And to be honest, it turned out to be really really good. Now I can’t decide how I like it better, cold or warm.
Serves 2-4 (8 pieces)
Preparation time: 40min baking time: 40min
125g butter, cold
pinch of nutmeg
fresh or dried parsley
100ml whipping cream
Sift the flour. Cut the butter in small cubes and add to the flour. Add 1 egg and knead everything together until the dough is smooth. When it’s ready, grease the quiche form and spread the dough evenly. Make holes using fork, cover with the food wrap and put the pastry in the fridge for 30min and preheat the oven to 190ºC.
In the meantime peel the onion and cut in small cubes. Clean the mushrooms, and cut the bigger pieces in half. Skin the fish, rinse thoroughly and cut in stripes. Take the pastry out of the fridge and place in the oven for 20min.
Heat the pan with 3 tbsp of oil, add the onion and sear until golden in colour. Add the muhrooms and season with salt and pepper. When the chanterelles are soft, place the pan aside. Combine the eggs with the whipping cream and milk, add a pinch of nutmeg, salt and parsley.
Take the pastry out of the oven, spread the chanterelles and the raw salmon on it. Pour the eggs and place in the oven for additional 20min. Serve warm or cold.