Wild things: magical mushroom dishes. (food).

Sometimes Mother Nature makes healthy eating easy. Consider wild mushrooms. Not only do they make a great dish--as the recipes below attest--they're known to strengthen the immune system and help ward off infections. What's more, they're full of vitamins, minerals and vegetable protein. You might say they put the fun in fungi.

 
Two-Mushroom Quiche 
 
SERVES 4-6 
 
Select two different varieties of wild 
mushrooms for this simple quiche. 
Making this with a purchased deep-dish 
frozen pie shell gets dinner on 
the table fast, without fuss. Like all 
quiches, it's as good at room temperature 
as it is warm. 
 
6 small leeks, about 1 lb., roots 
  and ends trimmed 
1 Tbs. extra virgin olive oil 
1 9-inch deep-dish pie shell, 
  partly thawed 
1/4 lb. mixed wild mushrooms 
  such as oyster and shiitake 
3 large eggs 
1 cup whole milk 
1/4 tsp. fine sea salt 
Freshly ground black pepper 
1/2 cup grated cheddar cheese, 
  lightly packed 
 
1. Preheat oven to 400F. 
 
2. Rinse leeks well and drain. Cut 
into 1/2-inch-thick slices. Using 
fingers, push slices into rings. 
Set aside. 
 
3. Heat large skillet over medium 
heat. When sufficiently warm, 
add olive oil. 
 
4. Reduce heat to medium-low, add 
leeks and cook for about 5 minutes, 
or until leeks begin to soften 
and glisten. Remove from heat, 
and set aside. 
 
5. Using fork, prick pie crust all 
over, and prebake about 20 minutes, 
or until brown. 
 
6. Meanwhile, thinly slice mushroom 
caps and chop stems. 
Reheat leeks, and add mushrooms, 
cooking over medium-low 
for about 15 minutes, or 
until soft and fragrant. 
 
7. Remove crust from oven, and 
pour leek-mushroom mixture 
into crust. Beat together eggs, 
milk, salt and pepper, and pour 
over vegetables. 
 
8. Sprinkle cheese over top, and 
bake until set and flecked with 
brown spots, about 30 minutes. 
 
Bluefoot or Mixed Wild 
Mushroom Risotto 
with Arugula 
 
SERVES 4 
 
Bluefoots are cultivated versions of 
wild blewit mushrooms, and they 
have a wonderful texture and 
aroma. While bluefoots tend to be 
available only from specialty stores, 
mixed exotic mushrooms are often 
sold in packages in the produce 
section of gourmet groceries. This 
mix of cremini, shiitake and oyster 
mushrooms is a common one. 
Whether you use bluefoots or a 
blend of mushrooms, this risotto is 
a palate-pleasing dinner entree. To 
use leftovers, form them into patties, 
and brown them in olive oil to 
create tasty rice croquettes. 
 
1/4 cup extra virgin olive oil 
8 oz. coarsely chopped bluefoot 
  mushrooms or mixed cremini, 
  shiitake and ...