Two weeks ago I had to go out on a field trip to collect some seeds for my experiments, and on our way, we found some delicious treats: Aspen boletes (mushrooms) and wild red gooseberries which turned into a delicious meal :)
With the boletes, I made a nice quiche. First I fried the mushrooms in some butter and then I used this recipie to make the quiche dough and egg-filling. I stuffed the quiche with onion, zucchini and mushrooms and used regular cheddar cheese.
With the gooseberries I decided to make a crumble, and since the harvest wasn’t quite enough for the glass baking pan, I added some frozen blueberries. For the crumble I mixed:
- 125 g butter
- 200 ml sugar (pour half on the berries and use half for the crumbles)
- flour (add until the butter forms non-sticky crumbles
Then I poured the crumbles on top of the berries and baked in the oven (200°C) for about 30 min (until it turns golden on top). Here’s the result: