if you want mushrooms that look like this:
find them in a place that looks like this:
lay them to rest somewhere peaceful:
but not until they've been loved by a midas touch master:
beautiful things belong together where it's warm. in other words, cook them:
and keep them in good company:
the recipe that follows is from my dearest friend dot, aka lauren/lolo orman, who whipped up this impeccable brunch like she was pulling on a worn-in pair of jeans. i am fairly certain charlie parker had her carmel, california home in mind as the ultimate venue for listening to "my old flame." you're likely to turn up moonstones there, or pups named pickle, or find a chorus of tulips bowing into the afternoon. even the chanterelle mushrooms of big sur and environs request to spend their final days there, becoming the richest shade of brown their surface can tolerate. oh dear. i am talking in fable again. dot-style saturday brunches can have this effect. her simple recipe follows, almost entirely unaltered. i only wish i could give it to you in her handwriting--the toothfairy has dot on retainer for writing her notes.
crustless quiche with chanterelle mushrooms and herb salad
For 2
2 eggs
1/4 cup cream, half & half, milk or other milk-like substance
2 tbsp grated grana padano, pecorino or other tasty cheese of that family
1 tbsp finely chopped herb of your choice (I like flat leaf parsley or chives here)
Salt and fresh cracked pepper
Oven at 325.
Whisk eggs with other ingredients until light and fluffy. Divide between two buttered ramekins and bake until the eggs have risen like a soufflé and just cooked through, 25 to 30 minutes.
Eat with dressed baby greens or:
Chanterelle Mushrooms with Herb Salad
For 2
4 large chanterelles, cut into even bits
1 clove of garlic, minced
Olive oil
Salt
Pepper (fresh cracked, lots)
Lemon
5 large basil leaves
Generous wad of flat leaf parsley and chives
CHEESE! Something soft and creamy like a Brie, or if you're an over achiever, brillat savarin or saint Andre.
Sauté chanterelle mushrooms in a large pan with olive oil. When the mushrooms are nearly done (toasty gold and smelling like heaven) add an extra pour of olive oil and the garlic, stirring until cooked through and well incorporated. Salt and pepper to taste.
Gather herbs together and chiffonade. Toss in a bowl with a big squeeze of lemon juice, salt and pepper.
Place small wedges of cheese on each plate. Divide mushrooms between plates, placing them on or next to the cheese. Top with the mixed herbs and drizzle with olive oil.