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 G
