I have to start admitting this: there's a definite scent of Autumn in the air. Although I would be happy to enjoy summer for couple of more months, there are positive things about Autumn as well, mushroom picking being one of my favorites. Now is the time for chanterelles, a bit later come the black chanterelles that you can pick until the temperature drops below zero. Of course there's lots of other edible mushrooms too, but these two are my favorites, maybe because they are pretty easy to find, plentiful and with lots of flavor too. They can be used in so many ways, one of my all time favorites has to be creamy risotto with chanterelles and prosciutto, but this time it was a quiche. With salad and some white wine it was the perfect supper.
For the base you'll need:
2,5 dl wheat flour
1 tsp salt
3 tbs cold water
Rub the butter with salt and flour. Mix with water so it's fairly smooth and spread it into a baking tin. Bake in the oven for 15 minutes in 200 degrees Celsius.
For the filling:
1 chopped onion
1 litre of cleaned and chopped chanterelle
3 dl cream
1 dl grated cheese
salt and black pepper, maybe thyme as well
Fry the onion and chanterelles in butter or oil for 15 minutes or so. Mix cream, eggs and cheese, with spices. Pour onion and mushrooms on the pie base, and pour the cream, eggs, cheese -mix on top. Bake in the oven for another 30 minutes or until the top in nice, golden brown colour.