They are small and rich in flavour because of the dry season punctuated by a few rainy spells that accelerate their growth. They grow on a bed of moss that enables them to be almost clean. They are favoured by chefs for these reasons.
I had a most intriguing summer of fine foods. I prescribed to a monthly basket of foraged foods from the boreal forests of Saskatchewan. I had mushrooms galore. Fresh exotic mushrooms.
Julia Child's recipes are not to be fiddled with. This is her classic mushroom quiche.
Quiche aux Champignons from Mastering the Art of French Cooking by Julia Child
2 tbsp. minced shallots
2 tbsp. butter
1/2 c. sliced fresh mushrooms
1/4 c. sliced wild mushrooms
1 tsp. salt
1 tsp. lemon juice
1 1/2 c. whipping cream
1/8 tsp. pepper
An 8 inch partially cooked pastry shell
1/4 c. grated Swiss chese
1 tbsp. butter
Cook the shallots in a heavy bottomed saucepan with the butter until transparent. Stir in mushrooms, salt, lemon juice and wine. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to brown in the butter.
Beat eggs, cream, nutmeg and pepper in a bowl to mix. Gradually stir mushrooms into this mixture. Pour into pastry shell and sprinkle with cheese. Dot with butter and bake for 25 to 30 minutes in a preheated 375 F oven.