Wild Mushroom and Asiago Quiche

Ingredients

1 9-inch pre-baked pie shell

3 tablespoons of butter (45 ml)

2 shallots, minced

1 cup chanterelles, shredded (250 ml)

1 cup oyster mushrooms, shredded (250 ml)

1 cup cremini mushrooms, quartered (250 ml)

2 sprigs of thyme

1 cup asiago, shredded (250 ml)

6 eggs

1 ½ cups of 10 % cream (375 ml)

salt and pepper

Directions

1. Preheat oven to 375 degrees F.

2. In a large saute pan, melt butter. When it’s foaming, add shallots and cook until softened. Add mushrooms and thyme and cook until mushrooms are golden. Let cool slightly.

3. Whisk eggs and cream together and season with salt and pepper.

4. Sprinkle bottom of pie shell with asiago cheese. Add cooled mushrooms and pour cream and egg mixture over top. Bake for 25-30 minutes, or until firm in centre and golden brown.

Three-mushroom noodles

• Ingredients

• 185g wide long-life noodles
• 1 bunch broccolini
• 2 tsp vegetable oil
• 8 green shallots, ends trimmed, diagonally cut into 8cm lengths
• 80ml (1/3 cup) hoisin sauce
• 1 x 150g punnet oyster mushrooms
• 1 x 100g punnet shiitake mushrooms, halved
• 1 x 100g punnet enoki mushrooms

• Method

1. Step 1
   Cook noodles in a saucepan of boiling water following packet directions or until tender. Drain. Return to pan and cover.
2. Step 2
   Meanwhile, remove florets from the broccolini and discard. Slice the stalks lengthways into thin strips.
3. Step 3
   Heat the oil in a wok over medium-high heat. Add the broccolini and stir-fry for 2-3 minutes or until tender crisp. Add shallot and stir-fry for 2 minutes. Add hoisin sauce, and oyster and shiitake mushrooms, and stir-fry for 2-3 minutes. Add enoki and stir-fry for 1 minute.
4. Step 4
   Divide noodles among bowls. Top with mushroom stir-fry and serve immediately.