The Italian Oyster is a tender mushroom worth using in a pie or quiche mixture. There is another recipe we posted for a mushroom pie that uses the Italian Oyster mushroom, so here is the breakfast version! Of course, you can have a quiche for any meal, because eggs for dinner isn't weird.
This recipe is from Family Fungi.
- 1 unbaked pie shell
- 1/2 lb sliced Italian Oyster mushrooms
- 1/2 cup diced onion
- 1/4 cup diced bell pepper
- 1 Tbsp butter
- 2 Tbsp flour
- 1.25 cup milk
- 4 large eggs
- 1 tsp salt
- 1/2 tsp cayenne
Bake pricked pastry shell at 450 Fahrenheit for 10 minutes, or until lightly browned. Reduce heat to 350 Fahrenheit.
In large skillet, add butter and sauté onions and bell peppers until slightly wilted, then add in Italian Oyster mushrooms.
Cook until mushrooms are tender, then drain and set aside.
In large bowl, combine flour, milk, eggs, salt and cayenne until blended. Stir in mushroom mixture. Pour into crust.
Bake for 40-50 minutes or until a knife can be inserted in the centre and comes out clean. (Cover edges of the pie crust with foil to prevent over-browning.) Let stand for 10 minutes before serving.
Options: Cheese can be added on top or in the egg mixture. Meats can also be added and cooked with the mushrooms.
Family Fungi. "Mushroom Quiche." Familyfungi.net, https://familyfungi.net/pages/recipes.