Pistol River Farm - Springtime Mushroom Recipes from Oregon

The Pistol River Farm began their operation because the location is perfect for mushrooms and they were looking for the ideal family business. They package and sell many varieties of dried mushroom including: meadow mushrooms, porcinis, shiitakes, oyster mushrooms, chanterelles, portobellos, morels, and a mix of wild mushrooms.

A number of mushroom varieties grow wild in Oregon: Morel, Chantarelle, King Bolete, Black Trumpette, and Hedge Hogs.

The Pistol River Farm grows Shiitakes in large, spotless barns on the Southern Oregon coast. Take a look at the pictures on their website of their operation and mushroom pickers. In addition, you can purchase a Mushroom Block from Pistol River then you can harvest Shiitakes from your own kitchen for up to 4-5 months. The Pistol River Mushroom Farm shared this recipe with us.

Mushroom Quiche
Pistol River Mushroom Farm Inc (Pistol River)

1 3/4 cups grated Swiss cheese
1/4 tsp salt
2 tblsp. Butter
1/4 tsp dry mustard
1 medium onion, chopped
4 med. eggs
4oz. fresh shiitake chopped other mushrooms taste good also)
1 1/2 cups milk
3 tblsp. wheat flour
1/4 tsp. Mushroom Ultimate Seasoning (can be ordered from Pistol River)
1/4 cup bacon pieces

Prepare your favorite pie crust, and place it in a pie plate. Put 1 1/2 cups of the Swiss cheese in the pie plate and put aside. Melt the 2 tblsp. butter in a sauce pan and sauté the chopped onion until almost clear (about 3 to 4 minutes). Put in the mushrooms, sprinkle with Mushroom Ultimate Seasoning and sauté for about 3 min. more. Set aside to cool a little. While cooling place the salt, mustard, eggs, milk and flour in a mixing bowl and mix well and set aside. Now pour the sautéed onions and mushrooms over the cheese in the pie plate, then pour in the egg mixture. Sprinkle the remaining 1/4 cup of Swiss cheese and bacon pieces over the top. Bake at 375F.(190C) for about 40 to 45 min. or when a tooth pick poked in the middle comes out clean. Be careful not to bake too long or it will dry out. ENJOY!!!

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Aunt Barb Sauce from Oregon editor, Sue Barton

For more articles about Oregon like this one check out Oregon Articles - Business and Products.

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