Hubby, Bill, is a self proclaimed mushroom hater. In fact, he has been known to joke that he’s “allergic” to stifle any questions about his persnickety tastes. His mother certainly knows my frustration…she once told him that the mushrooms on his plate were “fried marshmallows” to get him to take one itsty bitsy bite. Well, as you can imagine, they didn’t taste anything like marshmallows when he suspiciously took a nibble, so he immediately spit out the offending substance. Apparently there was no magical conversion into a mushroom lover, but it did make for an amusing story years later. So, when I made this mushroom quiche, I realized I would be eating it all myself. Not a problem. I grew up hunting morels in the woods near my childhood home with my dad and sisters. It was a spring ritual…and we knew the old, fallen trees where this precious commodity was known to grow. We’d simply saute them in butter and enjoy every glorious morsel. I wish I had some morels to toss into this quiche, but button mushrooms and baby portobellas worked just fine.
I followed the recipe exactly except to add a slosh of cognac to the sauteed mushrooms. I wish the filling was a little thicker, but other than that, I was quite pleased with this lovely mushroom tart with the hint of thyme and nip of Gruyere.
Dorie’s recipe can be found here on Epicurious.
And just a reminder that I have a Hodgson Mill give away on my Whole Wheat Wreath post…to enter, just pop over and let me know that you’re interested in winning. Unfortunately, this give away is limited to the US only.
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