This recipe is for generic “wild” mushrooms, so I use it for the three amigos, posted on 8-8-2012: mixed Lactarius volemus, L. corrugis, and L. hygrophoroides
4 cups sliced wild mushrooms
2 Tbs butter
1 small onion, finely chopped
2 lg. yellow bell peppers, cut into ¼-inch strips
3 lbs. fresh asparagus, trimmed and cut into ¼-inch pieces
10 large eggs
½ cup cream
1 Tbs dried parsley
1 cup shredded Colby or Monterey Jack cheese
1½ tsp salt
¼ tsp freshly ground black pepper
Butter a 13x9x2-inch baking dish. Heat oven to 3500 F
Melt 1 Tbs butter in large skillet and cook bell peppers and chopped onions over low-medium heat until tender, about 10 minutes
In a separate skillet, melt remaining 1 Tbs butter, and sauté mushrooms over medium heat, stirring frequently, until tender and liquid has evaporated
Meanwhile, blanch asparagus pieces in boiling water for 1 minute. Drain in a colander, rinsing under cold water.
Beat eggs in a large bowl. Mix in cream, cheese, parsley, salt and pepper.
Add asparagus, bell pepper mixture, and the mushrooms.
Pour into prepared baking pan. Bake for 30-35 minutes in the middle of the oven until golden and set. Cool
Serves 10-12 if accompanying a meal or six to eight as a main course.
Source: Mushrooms of the Southeastern United States, Bessette et. a;, page 347.
Note: I cut this by half for three people. I use whole black pepper ground with mortar and pestle. I use ONE well-seasoned cast iron skillet – no need to butter it. I replace half of the butter with olive oil when sautéing. Cook the peppers and remove. Cook the mushrooms and remove. Mix the eggs, peppers, mushrooms and pour mix back into original skillet. Always use a chilled water rinse to stop the parboiling on the asparagus.
Also: Only feeds one teenager