KimmyKokonut

Chanterelle Custard/Quiche

I finally made it to the store and bought some lecithin granules so I could make Wildman’s Chanterelle Custard. I was intrigued by the recipe and was a little scared to use half of my week’s harvest for a dish I’d never tested, but I’m proud to report it came out awesome. The flavors were great. It was eggy because of the tofu but the flavors were nice and delicate to highlight the chanterelle. I put it in a 9″ pie plate and had to bake it for 60 minutes instead of the recommended 30 minutes. It browned on top but never burned. I used the Mori-Nu tofu, perhaps it had too much water in it? After 30 minutes it was really soupy. After 60 it was great and I served it with a slotted spoon so you couldn’t tell anyways. I must have liked it because I ate half of the dish for dinner with a salad and it’s supposed to feed 6. The recipe is in his Wild Vegetarian Cookbook but he’s also kindly shared it on his website.