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Mini Fiesta Mushroom & Sausage Quiches

by Courtney on October 13, 2010

A couple of weeks ago, I was approached by Marx Foods, asking if I would be interested in a challenge.

A challenge?!?

Bring it on!!! :-D

Given the opportunity, if I have the time, I’ll always partake in a challenge. This challenge, however, had me “cooking” outside my comfort box…why is that? Well, because the main ingredient to work with was one that I normally shy away from…

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Mushrooms! :shock:

Despite my initial lack of knowledge of the little fungi, I did some research and came up with a recipe to submit for the Blogger Mushroom Recipe Challenge.

Marx Foods sent me (5) different varieties (about 1/2 oz. of each) of dried mushroom samples. After deciding what I wanted my recipe to entail, I then went ahead and chose two varieties of the mushrooms to work with:

Porcini & Lobster Mushrooms

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Since the recipe I wanted to create would require reconstituted mushrooms, I consulted the Marx Foods website to see just exactly how to do it:

Simply put the mushrooms in a bowl

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Pour boiling water over the mushrooms to cover.

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Steamy!!

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Once the mushrooms are tender (about 20 minutes) they are ready to work with; which meant it was time to get this creation started. (I sliced mine up, but forgot to take a photo of that part…) :)

First, I began by cooking up 6 links of MorningStar Farms sausage links.

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Once they’re cooked, use a fork to crumble them into small pieces.

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Using the same pan that you cooked the sausage in, heat 1 tsp extra virgin olive oil in the pan. Add the sliced mushrooms and cook, stirring often, about 5-7 minutes.

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While the mushrooms are cooking, coat a nonstick muffin tin with cooking spray. Then, cover bottoms of cups with 2 slices of cubed, stale whole wheat bread (you can do this by simply letting them sit out on the counter for a couple hours)

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Once the mushrooms are cooked through, transfer them to the bowl with the crumbled sausage. Let cool for 5 minutes, then stir in red onion, salsa, and cheese. Set aside.

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Next, whisk eggs, egg whites, milk, and spices in a medium bowl.

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Make sure to get ‘em nice and fluffy. ;)

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Once the eggs are mixed, divide the egg mixture evenly over the bread-coated muffin cups.

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Last, top each egg-filled muffin cup with about one large heaping tablespoon of the sausage-mushroom mixture.

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Bake until tops are browned, (about 20 minutes) and revel in the deliciousness that is now facing you…

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Try your hardest to allow these little guys to cool on a wire rack; but if you can’t, I won’t blame you.

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The use of the salsa, Mexican cheese, and spices really helped bring the flavor of these quiches to a whole other level.

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By adding the cubed bread to the bottom of the muffin cups, the quiches develop a nice, soft, bread-like consistency. Not too “eggy” and not too “runny.” Perfectly textured, scrumptiously flavored, and amazingly delicious.

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As a once self-proclaimed “mushroom avoider” (I won’t say “hater” since there’s hardly a food out there that I hate…) I have found myself a delicious new mushroom recipe! And now that I’ve jumped on the mushroom bandwagon, who KNOWS what could come next! :shock:

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Mini Fiesta Mushroom & Sausage Quiches

Makes 12 mini quiches

Ingredients:

  • 6 MorningStar Farms sausage links, cooked and crumbled into small pieces (*any sausage would work)
  • 1 teaspoon extra-virgin olive oil
  • 1/2 ounce dried Marx Foods Porcini Mushrooms, reconstituted
  • 1/2 ounce dried Marx Foods Lobster Mushrooms, reconstituted
  • 1/4 cup diced red onion
  • 1/3 cup salsa
  • 1/3 cup shredded Mexican cheese
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 3 eggs
  • 3 egg whites
  • 3/4 cup skim milk

Directions:

  1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin with cooking spray
  2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until browned. Transfer to a bowl to cool. Heat oil in the same pan as sausages were in. Add mushrooms and cook, stirring often, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in red onion, salsa, and Mexican cheese.
  3. In a medium bowl, whisk eggs, egg whites, milk, pepper, garlic powder, and seasoned salt. Divide the egg mixture evenly among the bread-coated muffin cups. Add a heaping tablespoon of the mushroom mixture on top of each cup.
  4. Bake until the tops begin to brown, about 20 minutes. Use a knife to separate quiches from edges of pan, then let cool on a wire rack for 5 minutes. ENJOY! :-P

Question for the Evening:

What’s your favorite way to eat mushrooms?? :)

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{ 11 comments… read them below or add one }

1 Lauren October 13, 2010 at 8:22 pm

Wow.. I love mushrooms and these little quiches look heavenly! I’ll generally eat mushrooms in any way, shape or form but tend to avoid them if they aren’t cooked up (weird texture I suppose). Absolute favorite way is a big ol’ grilled portabella cap posing as a burger!

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2 Di @ http://thetreadmilldiaries.com/ October 13, 2010 at 8:25 pm

Nice job with the quiche. I love using mushrooms in a lot of things – omelets, sauteed with onions and peppers, mixed in meatloaf, in white pasta sauces.

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3 Chicago Cuisine Critique October 13, 2010 at 9:18 pm

Great job!

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4 Mariana October 13, 2010 at 10:54 pm

Wow that recipe looks amazing, and I’m sure that those quiches taste delicious.

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5 Courtney (Pancakes & Postcards) October 14, 2010 at 4:03 am

these look AWESOME, court! well done!!!

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6 CK October 14, 2010 at 9:05 am

Sauteed in butter with salt and pepper.

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7 Amanda October 14, 2010 at 9:06 am

Those look really tasty! Welcome to the wonderful world of musrooms

Within the past year or so, my fiance has decided he likes mushrooms- yippee!! One of his favorite recipes that I make is one from Rachel Ray’s magazine, Marsala Chicken and Mushroom Casserole. It comes together quickly and is delicious!

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/no-recipe-zone-recipes/Marsala-Chicken-and-Mushroom-Casserole

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8 Angela October 14, 2010 at 9:47 am

These look awesome. I love mushrooms so much, I think that’s why Asian foods really appeal to me. Although my favorite mushroom recipe is probably portobello burgers. I think I could live on those bad boys.

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9 Katie H. October 14, 2010 at 10:11 am

These look really good- I will definitely make them in my 30 recipe challenge :) I love to have a nice portobella mushroom “burger” with swiss. Good stuff!

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10 CaSaundra October 17, 2010 at 8:43 am

Anything that involves eggs is delish in my book!

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