Yes, you can make hearty meals without meat

This quiche not only satisfies the gang at supper, it includes several varieties of mushrooms. (StatePoint Media)

Want to add interesting taste, texture and depth to your cooking? Think mushrooms. Most varieties are available year-round.
And do think outside the common mushroom box. Seek out recipes that include varieties you haven’t tried to get a taste for how different types work in different foods.
To get the most out of mushrooms, use them quickly so they remain firm and blemish-free. Refrigerate them in a paper bag or container that allows cool air to circulate and make sure they are not too dry or damp. When ready to cook, clean mushrooms with a damp cloth or rinse briefly and dry with a towel.

Want to give a few kinds of mushrooms a try at once? Try this recipe from Whole Foods Market for Mushroom and Gruyere Quiche, which serves 6-8 people:

1/4 pound cremini mushrooms, cut into quarters or eighths, depending on size
1/4 pound portobello mushroom caps, diced
1/4 pound shiitake mushrooms, stems removed and discarded, cut into quarters
1/2 medium yellow onion, thinly sliced
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 unbaked 9-inch pie crust
1/2 cup heavy cream
2 eggs
1 tablespoon plus 2 teaspoons chopped fresh thyme
4 ounces gruyère cheese, shredded (about 1 1/2 cups)

Preheat oven to 400 degrees F. In a large bowl, toss mushrooms with onion, olive oil, salt and pepper. Place on a rimmed baking sheet in a single layer. Roast for about 15 minutes, or until cooked and firm. Remove from oven and set aside.

Prick pie shell all over with a fork. Pre-bake shell for 10 to 15 minutes, until lightly browned. Reduce oven temperature to 350 degrees F.

Whisk together heavy cream and eggs with 1 tablespoon thyme, salt and pepper. In a large bowl, combine roasted mushrooms, onion, gruyere and remaining thyme. Spread mixture in the bottom of the pie shell evenly.

Pour cream-egg mixture over the mushroom mixture, ensuring the mushroom mixture is covered. Bake 45 to 55 minutes, or until a knife inserted into the center comes out clean. Serve warm or at room temperature. More cooking tips and recipes can be found at

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