Wild Mushrooms Two-Ways

In the Spring we celebrate the emergence from winter. Rebirth and renewal. From the woods, mushrooms come to life from the dead wood of the Alder. From my wild yard, the cracks in the patio, in grass-like tufts, shoots of wild chives spring from the earth. Untamed and unrestrained.

(And while I believe in the power of natural selection, it's important to note that caution must be taken when foraging mushrooms for culinary uses. Please only pick and use resources that you are 100% familiar with.)

Hungarian Mushroom Quiche

serves 6

6 eggs
1/4 cup sour cream
1/2 cup half and half
2 tablespoons butter
2 lbs mushrooms (in the spring, when mushrooms are abundant in the Pacific Northwest, I like to use a combination of foraged oyster mushrooms, and creminis)

1 teaspoon dried dill
1 tablespoon fresh chopped chives (I like to utilize the wild lawn chives from my yard as they are incredibly tender and flavorful this time of year)
pinch of nutmeg
sprinkle of Hungarian paprika
1 cup swiss or Gruyere cheese, grated
1 single pie crust (I used the Sourdough Pie Crust recipe from Little Spoon Farm)

1. Preheat oven to 375 degrees.

2. Roll out pie dough recipe of choice - trim to fit a 9-inch pie plate or tart pan. Form to your dish, crimp the edges, and refrigerate for 20 minutes. 

3. In a large pan over medium heat sauté mushrooms in butter until golden brown and tender, about 8-10 minutes. Set aside.

4. While pie dough is chilling, mix sour cream, half and half, and eggs in a medium bowl. Season with dill, paprika, a few generous pinches of salt, pepper, and a pinch of nutmeg.

5. Spread the mushrooms evenly over the bottom of the pastry crust. Sprinkle swiss cheese over the mushroom filling and fill the remaining space in your dish with the egg mixture. Top with fresh chives prior to baking.

6. Bake until the crust is golden and the filling is set, about 35 minutes. Remove from the oven and let cool to room temperature before serving.

Wild Mushroom Stroganoff

8 oz wide egg noodles
2 lbs wild mushrooms, sliced (in the spring, when mushrooms are abundant in the Pacific Northwest, I like to use a combination of foraged oyster mushrooms, and creminis)
1/2 yellow onion, diced
4 cloves garlic, minced
4 tablespoons butter
3 tablespoons flour
1 tablespoon paprika
1 teaspoon dried dill (or 2 teaspoons chopped, fresh)
2 sprigs thyme leaves
2 teaspoons Worcestershire sauce
2 cups vegetable or beef broth
2 teaspoons soy sauce
3/4 cup sour cream

1 tablespoon fresh chopped chives (I like to utilize the wild lawn chives from my yard as they are incredibly tender and flavorful this time of year)
salt
pepper

1. Cook pasta in a large pot of boiling salted water according to package instructions.

2. Melt 1 teaspoon of butter in a large skillet over medium high heat. Add onion and garlic, and cook, stirring occasionally, until onions are soft, about 5 minutes. Season with salt and pepper, to taste.

3. Add the remaining butter, mushrooms, and cook until mushrooms are browned and tender. Stir in thyme, dill, and paprika, cooking until fragrant, about 1 minute.

4. Sprinkle flour over mushrooms to create a roux, stirring to coat, and cook for just a minute or so until golden. Stir in vegetable or beef stock and bring to a boil, scraping the brown bits off the bottom of the pan. Simmer until sauce has thickened, about 4-5 minutes. 

5. Stir in sour cream, and adjust your seasonings (salt, pepper, dill, paprika) to taste. 

6. Serve immediately over egg noodles and garnish with fresh chives.