Potato, Asparagus, Wild Mushroom Quiche

Yesterday we found our first fall mushrooms – not really a common occurrence in this very dry part of Washington. We gathered one large puffball and a few nice-looking shaggy manes. We saw but didn’t pick several patches of pear-shaped puffballs.


The puffball proved fresh and firm, so it was sautéed and we’ll use it in the next day or so – maybe in a puffball lasagna or pasta sauce. The shaggy manes were also quickly sautéed, and we added them to a quiche creation we’d already planned for dinner – using sautéed garden potatoes as the “crust” for the quiche, brie cheese, and asparagus. (Alas, this time of year the only asparagus are grocery-store ones from Mexico.)


We had one bottle left of a Lemberger Rose from Lake Crest Winery in Oroville, Washington. It was the perfect match, as we thought the potatoes would go best with a red, while the asparagus and mushrooms would pair with a white (asparagus is notoriously hard to match with reds, and the shaggy manes were so delicate that, again, one always thinks white).