An unusual and beautiful mushroom, Hericium erinaceus (lion’s mane mushroom) takes on a crab-like flavor when sautéed in butter. Store fresh lion’s mane mushrooms in a paper bag in the refrigerator for up to seven days. Dried mushrooms should be stored in a tightly sealed container, in a cool, dry place. It grows yellow and sour-tasting with age, so buy only white ones.
Hericium erinaceus can be sautéed, broiled, grilled, or added to any recipe that requires mushrooms. They are especially tasty when served over fish or combined with fresh vegetables.
- 1 pastry shell
- 1-1/2 cups cheese, grated
- 1 medium onion, diced
- 1/2 pound lion’s mane mushrooms, sliced
- 1 tbsp butter
- 1 tbsp olive oil
- Dash salt and pepper
- 1 cup milk
- 2 tbsp flour
- 1/ 4 tsp dry mustard
- 3 eggs
Cover bottom of pastry shell with cheese.
Sauté mushrooms and onion in a mixture of 1 tbsp butter and 1 tbsp olive oil until softened.
Place mushroom/onion mixture on top of cheese.
Add salt and pepper to taste.
Beat together the flour, eggs, milk, and dry mustard and pour over the mushroom layer.
Bake at 375˚ F for 45 minutes or until the center is firm.
Hint: Use the mushrooms at their peak, when they are white and firm.
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