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Foraging for and cooking up some wild mushrooms - WCAX.COM Local Vermont News, Weather and Sports-

Foraging for and cooking up some wild mushrooms

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BURLINGTON, Vt. -

Vermont's woods are full of wild edibles, including mushrooms. We went out foraging for some of the best Vermont has to offer. We headed out into the woods to find wild chanterelle mushrooms and others with the Wild Side of Vermont.

Then we headed into the kitchen to cook them up at the New England Culinary Institute.

Watch the videos to see us foraging for wild mushrooms and cooking them up.

Mushroom quiche
Chef Robert Dumas
New England Culinary Institute

Quiche base:
Yield 2, 12in Quiche

  • 10 eggs
  • 1 3/4 cups Whole milk
  • 3/4 cup Heavy Cream
  • 1 Tablespoon salt
  • 1 Teaspoon pepper

Fillings:

  • 2 Tablespoons Chanterelle mushrooms, sauteed
  • 2 Tablespoons Cherry tomatoes, roasted
  • 2 Tablespoons Corn kernels, cooked
  • 2 tablespoons Smoked Cheddar, shredded
  • 2 tablespoons of Green onion, sliced

Pie Crust:

  • 2, 12-inch pie crusts, par baked

Directions:

Combine the eggs, milk, cream, and salt. Blend thoroughly and set aside.

Take your blind-baked pie crust and place the vegetables in first followed by the cheese and then the egg mixture. Bake on a sheet pan in a 330 degree oven. Bake for approximately one hour until it is set and registers 170 degrees internally. Enjoy!

Variations:

Feel free to use whatever fillings you want and in whatever quantity you desire. You can also prepare this crust-less by baking in a buttered ceramic ramekin.

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