Day of the Mushroom

Love them or hate them. Raw or cooked. It seems everyone has something to say about mushrooms. Recently I was sautéing some crimini mushrooms in butter and the smell was just too much for some. “Ugh, what is that smell?” I have to admit the smell is something from the murky underground. But, my mushroom yearnings could not wait to taste the lightly brown caramelized fungi, regardless of the funky smell. So, I continued to stir my mushrooms. No steak, no eggs, just mushrooms. Pure and simple. That's the way I like it.

Little did I know that mushrooms are packed with nutrients. Mushrooms are a good source of B vitamin, which helps break down proteins, fats and carbohydrates into energy. They are one of the few natural sources of vitamin D. And they have as much potassium as a banana, which helps control blood pressure.

With all of the above, I do believe mushrooms belong on the super foods list. For sure, they will not make it to the best aroma list, that belongs to chocolate chip cookies.

April 16 is Day of the Mushroom.

Mushroom Quiche

Crust
1 1/4 cup all purpose flour
1 stick unsalted butter, cold
1/2 teaspoon salt ½
3 tablespoons cold water
Place flour in a food processor. Cut butter into small pieces. Add butter, salt water to flour and pulse until the comes together. Gather dough and shape into a round. Cover and refrigerate for one hour.

Filling
2 tablespoons oil
1 shallot, chopped
1 lb assorted mushrooms, chopped
salt and pepper
1 cup half and half
3 eggs
2 cups grated swiss cheese

Preheat oven to 350. Remove dough from the refrigerator and roll flat. Press dough out into a 12 inch pie plate. Bake for 10 minutes.

In a large skillet sauté oil, shallots and mushrooms until golden. Add salt and pepper. Mix half and half and eggs together. Add cheese and mushrooms to egg mixture. Pour into pie crust. Bake for 30 minutes.