I have recently moved apartments which means the past few weeks have been pretty hectic! Luckily, I got a new shiny big kitchen out of it so lots of room to get cooking. But because of the hectic move and being busy with work I almost forgot to make the most of chanterelle season! These little mushrooms are stocked up in German supermarket during Pfifferlinge season and taste delicious.
A favourite recipe of mine to cook using chanterelle is a risotto. I find that the mushrooms still keep a bit of their crunch and do not end up really soggy – making them perfect to add to a risotto. This recipe is also a great one. The mushrooms work so well with goats cheese and it is really quick and easy to make. Pack up any leftovers for lunch the next day!
500g goats cheese (cut into slices)
1 roll puff pastry
1 box of chanterelle (roughly chopped)
Handful of watercress
5 eggs (beaten)
75ml single cream
Small bunch fresh parsley (finely chopped)
- Pre-heat the oven to gas mark 5/ 180 degrees.
- Grease a quiche/ flan dish with some butter. Roll out the pastry and line the dish, trimming the edges and tidying them up.
- Lay out the goats cheese in the base of the tart. Then scatter the mushrooms on top and in the gaps. Scatter a bit of watercress on top and also in any gaps. Then sprinkle the parsley on top.
- In a large mixing bowl add the eggs and the cream. Whisk until combined. Pour the mixture into the quiche dish making sure that ingredients are covered. Do not fill right to the top.
- Season with some black pepper and then carefully place in the oven. Leave to cook for around 30 – 35 minutes. Once cooked leave to cook for at least 15 minutes before eating.