Garlic Roasted Asparagus and Shiitakes

Save this for when it cools down enough to run the oven for a few minutes. Or try it on the grill in a grill basket.

1 - 1 1/2 lbs asparagus, in 2-inch lengths
1/2 lb shiitakes, stemmed and halved if large
6-8 cloves garlic or 1-2 stalks green spring garlic, minced
Olive oil
Salt and pepper to taste

Preheat the oven to 425 degrees.

Toss asparagus, shiitakes, and garlic in a mixing bowl with a drizzle of olive oil.Add a sprinkle of salt and pepper. Spread out in a single layer on a baking pan. Bake for 8-10 minutes, or until veggies are done the way you like them.

Serves about 4.

Mushroom Goat Cheese Quiche Muffins

If you can't find local mushrooms this time of year, re-hydrating dried ones is also an option. Eggs and cheese, of course, are great year-round locavore staples, as are storage crops like shallots and other alliums.

I bought some silicone reusable muffin cups, and they work like a dream for these quiche muffins - no sticking at all, super easy cleanup.

8 large eggs
1 cup whole milk
2 ounces goat cheese, crumbled
olive oil
1 large shallot, minced
1/2 lb shiitakes or other mushrooms, diced
Salt and pepper

Preheat the oven to 350 degrees.

Beat the eggs in a medium bowl. Stir in the milk and crumbled goat cheese and let sit at room temperature while you prepare the other ingredients.

Heat a little olive oil in a medium skillet. Add the shallots and mushrooms and saute until tender, 3-5 minutes. Add salt and pepper to taste.

Divide the mushroom mixture evenly between 16 standard muffin cups. Stir the egg mixture, then ladle into the cups over the mushrooms, making sure to get some goat cheese in each one.

Bake for 20-25 minutes, until the quiche muffins are cooked through. Serve hot, warm, or room temperature.

Makes 16 egg muffins. Serves 4-6.

Roasted Chicken Legs with Cherry Tomatoes, Garlic, and Mushrooms

Since we picked all our remaining tomatoes before the freeze, we have quite a few ripening inside still. In fact, we suddenly had more cherry tomatoes ripe on the counter than we were going to be able to use in salads. They were perfect in this one pan oven roasted dinner, which has a Mediterranean flair.

2 lbs chicken legs or other bone-in cuts, skin on
Salt and pepper to taste
1 1/2 cups halved cherry tomatoes
1 pint shiitakes or other mushrooms, cubed
1 head garlic (or more to taste), cloves separated and peeled
1 1/2 cups cooked chick peas or white beans
1 Tbsp balsamic vinegar
1 Tbsp olive oil
1 tsp dried thyme

Preheat the oven to 425 degrees.

Season the chicken all over with salt and pepper.

Combine cherry tomatoes, mushrooms, garlic, and beans in a mixing bowl. Drizzle with balsamic vinegar and olive oil and toss to coat. Add salt and pepper to taste.

Spread the tomato mixture in the bottom of a large baking dish (10x14 inches) or a half sheet pan with a good rim on it. Place the chicken pieces on top of the veggies. Sprinkle all over with thyme.

Bake for 30-40 minutes, until the chicken is cooked through and the skin is golden.

Serve pieces of chicken with a spoonful of juicy veggies.

Serves 4-6.

Grilled Snow Peas with Shiitakes and Scallions

If you haven't tried snow or snap peas on the grill, you should - they're great, and they're quick. Here they are excellent with shiitakes and scallions grilled alongside in an Asian marinade. You'll need a grill basket for this recipe.

2 cups shiitake mushroom caps in bite-sized chunks
3 cups snow peas, stemmed
Up to 1 bunch scallions, cut into 1 1/2- 2-inch lengths
1 Tbsp soy sauce
1 Tbsp sesame oil

Combine all ingredients in a large bowl and toss to coat. Let marinate for up to an hour if you have time; even a few minutes is good.

Heat the grill and place the vegetables into the grill basket. Grill over high heat, stirring occasionally, for 6-10 minutes, until nicely browned in places. Serve hot.

Serves 2-4.

Shiitake Risotto with Fresh Chives

I don't know where they're getting them from, but Green Fields Market has had Western Mass grown shiitakes available the last couple times I've been in there. A delightful surprise for this time of year, and a lovely combination with the chives thriving in my garden. I took advantage of the absence of a mushroom-disparaging child one night to make this for dinner. I always use a pressure cooker now to make risotto, as it is nearly foolproof and far easier than the stir-by-hand method.

2 Tbsp butter (1 T + 1 T)
1 large shallot (or substitute 3 cloves garlic for a different effect)
1 1/2 cups Arborio rice
3 1/3 cups vegetable or chicken stock
1/2 lb shiitake mushrooms, stemmed a diced
1 tsp crumbled dried sage (use less if yours is powdered)
Salt and pepper to taste
1 cup snipped fresh chives (about 1/4-inch pieces)

Heat 1 Tbsp butter in the bottom of the pressure cooker until it melts. Add the shallot or garlic and saute over medium heat for a minute or two. Add the rice and saute for another minute or so, until it turns translucent. Add the stock and stir well. Put on the lid and bring the cooker to pressure. Cook at high pressure for 7 minutes, then remove from heat and release pressure.

While the rice cooks, heat the remaining 1 Tbsp of butter in a skillet. Add the shiitakes and saute until tender, 3-5 minutes. Stir in the sage and a bit of salt and pepper and remove from heat.

When the rice is cooked and the pressure has released, open the pressure cooker. Stir the shiitake mixture into the rice. Stir in the chives. Taste and adjust seasonings if needed.

Serves 4-6 as a side dish.

Broiled Polenta with Balsamic Vegetables and Chicken Tomato Sauce

If you have leftover chicken, especially grilled chicken, this would be a great way to use it. Otherwise, if cooking chicken just for this purpose seems like too much bother, skip it or throw in some chickpeas instead.

To do this properly, prepare the polenta ahead of time so it has time to chill and solidify in the refrigerator. If you don't plan that far ahead, though, you can serve it soft in bowls and spoon the topping over it for an equally delicious result. I usually make polenta in my rice cooker now - no fuss, no stirring, no getting burned by spattering polenta - but I've given stovetop instructions below.

Polenta
4 1/2 cups water
1 cup coarse cornmeal
1/2 cup quinoa (or another 1/2 cup cornmeal)
1 1/2 tsp salt

Topping
Olive oil
1 medium onion, sliced lengthwide
1 medium summer squash, diced
1 cup sliced shiitake mushrooms
3-4 cups diced cooked chicken
3 cups tomato sauce
Salt and pepper to taste
Crumbled feta for topping

Prepare the polenta: Bring the water to a boil. Whisk in the cornmeal, then add the quinoa and salt. Return to a boil, then reduce heat to low and simmer, stirring frequently, until it reaches the desired consistency (it should be quite thick). Oil a 9x13-inch pan and spread the polenta into it in an even layer. Cover with plastic wrap and let cool. Refrigerate when no longer hot.

When you are ready to prepare the meal, slice the polenta into squares. Spread them on a baking sheet and broil for 5-10 minutes, until crispy on the outside and beginning to brown.

Prepare the vegetables: Heat a little olive oil in a large skillet. Add the onion, squash, and shiitakes and saute until tender, about 5 minutes.

Prepare the sauce: Combine the chicken and tomato sauce in a saucepan and heat through.

To serve the dish, place squares of broiled polenta on plates. Top with a spoonful of vegetables followed by a spoonful of sauce (alternatively, stir the vegetables into the sauce). Top with crumbled feta at the table.

Serves 4-6.

Summer Vegetable Fried Rice with Egg

Fried rice is my go-to dish when I have a bunch of leftover cooked rice in the fridge. You can throw almost anything into it, so it's a great way to clean out extra or aging veggies in the fridge or use whatever the garden is producing in bulk. The vegetables listed here are what I happened to have on hand, but feel free to mix it up. You can throw in diced leftover steak or shredded chicken, chopped bacon, etc., but I also like this version, with a fried egg on top. This makes a good sized batch - we had a few servings leftover after feeding my family. I suggest only frying up as many eggs as you are sure you will serve in the first round; you can also cook a few more later if you need to, or you can cook them up fresh for the leftovers.

Canola oil
1 medium onion, chopped
1 Tbsp grated ginger root (optional)
1 pint shiitake mushrooms, stemmed and sliced
1-2 sweet peppers, diced
1-2 hot peppers, seeded and diced (optional)
1 large carrot, diced
1-2 medium summer squashes or zucchinis, diced
4 cups cold cooked rice (white or brown)
1/4 cup soy sauce
1 cup cashew or peanut pieces, lightly toasted (optional)
1 cup Thai basil leaves or cilantro (optional)
1 egg per serving

Heat a little canola oil in a wok or large skillet. Add the onion, ginger (if using), and shiitake mushrooms and stir-fry over medium-high heat for 3-4 minutes. Add the remaining veggies and continue to stir-fry until tender by not mushy. Drizzle in a little soy sauce if the vegetables are sticking too much to the bottom of the pan.

Add the rice to the pan, breaking it up with your fingers if it is clumped. Stir to mix with the vegetables, then drizzle with the soy sauce and make sure it is well combined. Stir in the nut and Thai basil or cilantro, if using. Cover the fried rice and set aside.

Fry enough eggs to place one on top of each serving. Sunny side up makes an attractive presentation, but over easy is fine, too. Ideally the yolk should remain at least somewhat gooey so it can mix in with the fried rice as you eat.

Serves about 6.

Lentil Soup with Shiitakes and Spinach

Lentils form the base of many a nutritious winter soup, some adventurous, some traditional, all comforting. Here I took the shiitake mushrooms I was happily surprised to find at the winter farmers market alongside the fresh spinach and added brown rice and tomatoes, then gave it all a partial puree for a slightly chunky, porridge-y consistency. Perfect on a recent frigid night.

3 cups brown lentils
3 cups short grain brown rice
Chicken stock
Olive oil
2 medium onions, diced
6-8 cloves garlic, minced
1/4 lb shiitake mushrooms, stemmed and diced
3 cups tomatoes (canned or frozen; thawed if frozen)
1/4 - 1/2 tsp dried thyme
1/4 lb spinach, stemmed
Salt and pepper to taste

Place the lentils and rice in a soup pot and add enough chicken stock to cover generously. Bring to a boil, then reduce heat and simmer until lentils and rice are both tender, 30-45 minutes.

While the lentils and rice cook, heat a little olive oil in a medium skillet, then add the garlic and onions and saute for 1-2 minutes over medium-high heat. Add the shiitakes and saute until tender.

When the lentils and rice are cooked, add the shiitake mixture to the pot along with the tomatoes and thyme and bring the heat back up until the soup simmers. Use an immersion blender to partially puree the soup (or do this in batches in a regular blender), then add the spinach and cook until wilted. Add salt and pepper to taste.

Serves about 6.

Mushroom and Apricot Risotto

Earthy mushrooms, tender Arborio rice, and sweet bits of apricot.  This is hearty enough to serve as a main dish. Be sure to use completely ripe apricots or they'll be too tart. I used a combination of shiitake any oyster mushrooms, but use whatever you find that's good and flavorful.

Olive oil
1 large shallot, minced (or 1/2 onion)
2 cups Arborio rice
4 1/2 cup chicken or vegetable stock
12 oz mushrooms, stemmed and diced
4 small apricots, pitted and diced
1 cup grated Parmesan
Salt and pepper to taste

Heat a bit of olive oil in your pressure cooker. Add the shallot and saute for about 2 minutes.  Add the rice and saute for a minute or so, until translucent.  Add the stock and stir well, then cover and bring the cooker to pressure.  Cook for 7 minutes at pressure, then release.

While the rice cooks, heat a bit more olive oil in a skillet, then add the mushrooms.  Saute over medium-high heat for 5-7 minutes, until tender, then add the apricots and cook for about 1 minute more.

Stir the Parmesan into the rice once it's cooked, then stir in the mushroom and apricot mixture.  Add salt and pepper to taste.  Serve hot.

Serves 4-6 as a main dish.

Sweet and Tangy Asian Shredded Pork with Mushrooms and Onions

Here's what to do if you have leftover Slow Cooked Pork Shoulder. This would also work pretty well with leftover pork chops or even pork loin if you slice it up thinly; you just won't get the same shredded texture. Serve this over egg noodles or rice.

Canola oil
4-5 cloves garlic, minced
1 large onion, chopped
1/2 lb shiitake mushrooms, stemmed and sliced
3/4 - 1 lb leftover Slow Cooked Pork Shoulder or other pork, shredded or chopped
1 Tbsp hoisin sauce
1/4 cup soy sauce
1 Tbsp cornstarch
About 1 cup water
Salt to taste

Heat a little canola oil in a large skillet or braising pan.  Add the garlic and saute over medium high heat for 1-2 minutes, then add the onion and shiitakes and saute until tender, 5-6 minutes or so.  Stir in the pork and reduce heat to medium-low.

Combine the hoisin sauce, soy sauce, and cornstarch in a small bowl, then pour over the meat the veggies and stir well.  Pour in about 1 cup of water and stir to combine everything well, then simmer until the sauce thickens a bit (this shouldn't take long).

Serve hot over egg noodles or rice.

Serves about 4.

Vietnamese Vermicelli Bowls with Shiitakes and Bacon

Back in our California days, my husband and I ate a lot of Vietnamese food, especially these wonderful cool vermicelli bowls in hot weather.  If you get the noodles, veggies, and sauce right, you can put pretty much anything on top.  Here I've used flavorful shiitake mushrooms and bacon because I had them on hand, but you could just as soon use grilled chicken or steak (some nice marinated flank steak would be excellent), leftover roast pork, marinated tofu grilled or broiled...etc.

If you like, you can double or triple the Nuoc Cham recipe - it keeps well in the fridge for weeks at a time.

Nuoc Cham
2 cloves garlic, minced
2 tsp chili paste
2 Tbsp lime juice (ideally fresh)
2 Tbsp sugar
1/4 cup rice vinegar
1/4 cup water
1/4 tsp salt

Make the Nuoc Cham first (unless you have some from a previous batch in the fridge already) so the flavors can meld while you prepare the bowls.  Combine all ingredients in a small bowl or jar and let sit.


Vermicelli Bowls
2 Tbsp sesame oil
1/2 lb shiitake mushrooms, stemmed and sliced
1/2 lb bacon, chopped
2 Tbsp soy sauce
1/2 lb Asian rice vermicelli
1 large cucumber, shredded
A few carrots, shredded
2-3 cups shredded lettuce
1-2 cups chopped fresh mint, cilantro, and/or Thai basil

Start by preparing the shiitake-bacon topping. Heat the olive oil in a wok or large skillet.  Add the mushrooms and saute for 3-5 minutes, until mostly tender.  Add the bacon and stir-fry until cooked but not crispy.  Add the soy sauce and cook for another minute or so.  Pour off excess bacon fat (or remove with a baster) and set aside.

Cook the noodles in a large pot of salted boiling water for about 6 minutes, until al dente.  Drain and rinse under cold water until cool.

To assemble the bowls, place a generous quantity of noodles in the bottom of each bowl. Top with tidy mounds off cucumber, carrot, lettuce, and herbs, then add a spoonful of the shiitake-bacon mixture.  Top with Nuoc Cham at the table.

Serves about 4.

Tangy Shredded Beef and Shiitakes Over Noodles

I don't generally think of June as the prime season for pot roast, but it's good when you get a chilly, rainy weekend.  Then, you can use the leftovers to make this excellent, satisfying ragout.  Be sure to save some of the braising liquid.  You can use a different pot roast recipe than the two suggested, but these are both extra flavorful and work well with the shiitakes.

Canola oil
1/2 lb shiitake mushrooms, stemmed and sliced
1 medium onion, sliced lengthwise (optional)
About 1 lb leftover Spicy Latin-Style Vinegar-Braised Beef or Asian Style Pot Roast, shredded with a fork
About 1 cup leftover braising liquid (or substitute beef stock)
1/2 lb egg noodles

Heat a little canola oil in a braising pan or other wide bottomed pan.  Saute the shiitakes and onions, if using, until tender, then add the shredded beef and braising liquid and simmer until sauce-y.

While you simmer the beef and mushrooms, cook the egg noodles in a pot of salted boiling water.  Drain and toss with a bit of canola oil.

Serve the beef and mushrooms over a bed of noodles, spooning a bit of extra sauce over the top if there is any.

Serves about 4.

Brown Rice Risotto with Shiitakes and Mustard Greens

White Arborio is the classic rice for risotto, but you can actually make it with virtually any short grain rice (longer grain rices don't have enough starch to make it creamy), including short grain brown rice.  The trick is to parboil it first (thanks to Mark Bittman for this tip), then you cook it much as you would a standard risotto.  In this recipe, the slightly chewier brown rice is a nice match to the silky shiitakes--I made sure to grab some at the last farmers market of the regular season--and greens with a little bite--in this case, mizuna from my garden.  (If you don't care for mustard greens, you can substitute something milder, such as spinach or Swiss chard.)

1 1/2 cups short grain brown rice
Water
Olive oil
3 1/2 cups chicken or vegetable stock
2 medium shallots, thinly sliced
4 cups thinly sliced shiitake mushrooms
2 cups well chopped mizuna or other mustard greens
2/3 cup grated Parmesan
Salt and pepper to taste

Parboil the rice for 20 minutes in plenty of water, then drain.

Heat a little olive oil in the pressure cooker, then add the parboiled rice.  Saute for 1-2 minutes, then add the stock.  Cover and bring to pressure, then reduce heat to medium so that it just maintains pressure but won't burn the rice.  Cook for 9 minutes, then release pressure.  If there is still liquid with the rice, simmer it over low heat, stirring periodically, until it reaches the desired consistency.  (If you don't have a pressure cooker, you can also cook the risotto the old fashioned way, adding liquid a little at a time and stirring until absorbed.)

While you cook the rice, heat a bit more olive oil in a skillet.  Add the shallots and saute for 2 minutes, then add the shiitakes.  Continue to saute until the shiitakes are tender.  Add the mustard greens and cook, stirring frequently, until nicely wilted.  Add salt and pepper to taste and remove from heat.

When everything is done, stir the shiitake-mizuna mixture into the rice.  Add the Parmesan and mix well.  Taste and add salt and pepper as desired.

Serves 4-6 as a side dish.

Pureed Potato Soup with Shiitakes and Roasted Garlic

Here's a simple, earthy, comforting soup for fall.  If you don't have roasted garlic on hand (and don't have time to roast it before making the soup) just mince and saute several cloves along with the shallot and mushrooms.

Olive oil
1 large shallot or small onion, finely chopped
1/4 lb shiitake mushrooms, stemmed and finely chopped
2 1/2 lbs potatoes, cubed (no need to peel)
1 bay leaf
Chicken stock and/or water
1 head roasted garlic, cloves peeled
Salt and pepper to taste

Heat a little olive oil in a large pot.  Add the shallot or onion and the shiitake mushrooms and saute for 3-4 minutes.  Add the potatoes, bay leaf, and enough stock and/or water to cover.  Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

When the potatoes are nice and tender, remove the bay leaf and add the roasted garlic.  Puree the soup using an immersion blender (or do it in batches in a regular blender or food processor, then return to the pot).  Add salt and pepper to taste.

Serve hot, topped with a small drizzle of olive oil if desired.

Serves 5-6.

Broiled Polenta with Shiitakes and Red Onions

New England Wild Edibles had HUGE shiitake mushrooms for sale at the farmers market last weekend, meaty and delicious. Their flavor shines through here.

I often like to substitute quinoa for some of the cornmeal when I make polenta, but this is totally optional.

3 cups water
1 tsp salt, plus more to taste
1/2 cup polenta cornmeal
1/2 cup quinoa
Olive oil
1/4 - 1/2 lb shiitake mushrooms, stemmed and sliced
1 large red onion, sliced
3 cloves garlic, minced
Salt and pepper to taste
3-4 oz shredded mozzarella

In a large saucepan, bring the water to a boil. Add the salt, and whisk in the polenta meal and quinoa. Lower the heat to a simmer and continue to stir with a spoon. Be careful, as the cooking polenta is viscous and can bubble up and burn you. Cooking time will vary with the type of polenta you are using. The kind I get at Green Fields Market, in the bulk section, thickens up very quickly, but the addition of quinoa slows it down. You want it to be pretty stiff for this application. When the polenta is cooked, remove from heat, cover, and set aside for now.

Heat a little olive oil in a large skillet. Add the shiitakes, onions, and garlic and saute until tender, about 5 minutes. Remove from heat and preheat the broiler.

Oil a 10-inch oven-proof skillet or a 7x11-inch baking dish. Spread the cooked polenta in the bottom. Top with the sauce, then the mushroom mixture. Top with mozzarella.

Broil the polenta for about 4 minutes, until the cheese begins to brown. Serve hot.

Serves about 4.

Shiitake Fried Rice

Fried rice is an easy, forgiving dish that you can make with pretty much whatever veggies you have on hand. I often make it with a whole kaleidoscope of chopped produce. But sometimes I also enjoy a more focused version, like this one, which highlights the flavor and texture of shiitake mushrooms.

1 Tbsp canola oil
1 large onion, diced
1/2 lb shiitake mushrooms, stemmed and sliced
6-8 cloves garlic, minced
2-3 tsp minced ginger root
2 eggs, beaten (optional)
2-3 cups leftover cooked rice (cold or room temperature)
1/4 cup soy sauce or to taste
Salt to taste

Heat the canola oil in a wok or large skillet. Add the onion and shiitakes and stir fry over high heat for 3-4 minutes. Add the garlic and ginger and continue stir frying until the mushrooms and onion are tender. Lower the heat the medium.

If you are using the eggs, make a well in the center of the veggies and pour the eggs in. Scramble the eggs, slowly stirring them into the vegetables as they cook. When they're done, turn off the heat. Add the rice and soy sauce and mix everything well. Taste and add salt if needed.

Serve hot.

Serves about 4.

Shiitake Beef Stew with New Potatoes

Good potatoes, especially freshly harvested new potatoes, are such a far cry from your typical Idaho russet as to be nearly a different vegetable altogether. Of course, you can also make this with storage potatoes when new potatoes are not available and as long as you choose good quality ones the stew will be delicious.

1 Tbsp olive oil
6-8 cloves garlic, minced
1 large onion, finely chopped
1/4 lb shiitake mushrooms, stemmed and sliced
1 lb ground beef
1 1/2 - 2 lbs new potatoes, cubed
Beef stock and/or water
Salt and pepper to taste
1/4 cup chopped fresh parsley

Heat the olive oil in a large pot. Add the garlic and onion and saute for about 2 minutes, then add the shiitakes and saute for another 2-3 minutes. Add the beef and brown thoroughly. Add the potatoes along with enough stock and/or water to just cover them. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes. Add and salt and pepper to taste, then stir in the parsley.

Serves 4-6.

Grilled Marsala Vegetables

Another seasoning option for mixed grilled vegetables. Use whatever combination you like, depending on what's available: mushrooms, eggplant, zucchini or summer squash, peppers, onions, etc. I like to include onions in nearly any combination because they're so good.

I made this with onions, the first eggplant from my garden, and shiitake mushrooms from the farmers market.

6 cups mixed seasonal veggies, in chunks
2 Tbsp marsala
2 Tbsp olive oil
Salt and pepper to taste

Toss all ingredients in a bowl to coat. Let sit 10-15 minutes (more if you like).

Grill in a grill basket over medium heat, stirring occasionally, until vegetables are tender and nicely browned/blackened in places, about 20-30 minutes (note that smaller chunks cook faster and bigger ones take longer).

Serves 3-4.

Lentil Barley Soup with Spinach and Shiitakes

Lentils and barley make a great, nutritious base for a soup to which you can add whatever types of vegetables are in season. In the winter I use root vegetables; in the spring, greens and mushrooms.

1 Tbsp olive oil
8-10 garlic scapes, sliced in rounds (or 5-6 cloves garlic, minced)
1/4 shiitake mushrooms, stemmed and sliced
3/4 cup pearl barley
1/2 cup brown lentils
Water and/or stock (vegetable or beef)
6-8 oz. spinach, stemmed and chopped
2 Tbsp soy sauce
2 Tbsp dry sherry
Salt and pepper to taste

Heat the olive oil in a large pot. Add the scapes and mushrooms and saute until tender, 3-5 minutes. Add the barley and lentils and enough water or stock to cover by about an inch. Bring to a boil, then reduce heat and simmer until lentils and barley are tender, about 25-30 minutes.

When the barley and lentils are tender, add the spinach and cook until wilted. Add the soy sauce and sherry, then salt and pepper to taste.

Serves about 6.

Savory Asparagus-Shiitake Bread Pudding

This recipe, perfect for the chillier days of spring, is adapted from one in Deborah Madison's Local Flavors. I didn't have the mushrooms, the herbs, or the cheese that she called for, so I used what I had and it came out beautifully. I kept the method the same--be warned that, while not difficult, it is a bit elaborate. I think it could be simplified considerably, and am planning to experiment a bit with that in the coming weeks. This works well for dinner, but would also make a nice brunch centerpiece.

As the season goes on a bit, use green garlic and spring onion in place of the garlic and shallot, and vary the herbs with what's available and sounds tasty. Likewise, while I used Dutch Gold (Edam) cheese, this would work well with cheddar, Swiss, Parmesan, or goat cheese.

4-5 cloves garlic, peeled and smashed with the side of a knife
3 cups milk
1 1-lb loaf white bread (Italian style is good), preferably stale
1 1/2 lbs asparagus, tough ends snapped off, and cut into 1/2-inch rounds
2 Tbsp butter
1 large shallot, minced
1/2 lb shiitakes, stemmed and diced
Salt and pepper to taste
4 large eggs
1/2 cup chopped sorrel
1/2 cup snipped chives
2 cups Dutch Gold (Edam) cheese, shredded

1. Butter two 8x8-inch pans or one 9x13-inch pan. Preheat the oven to 350 degrees.

2. Combine the garlic and milk in a saucepan. Bring to a boil, then remove from heat and let steep until ready to use.

3. Cut the bread into thick slices. If not stale, toast lightly in the oven. Break into chunks, place it in a large bowl, then strain the milk over it and let it soak.

4. Place about 1 inch of water in a Dutch oven and bring to a boil. Add the asparagus and simmer about 3 minutes, until bright green. Remove from the pot and rinse with cold water to stop the cooking. Set aside.

5. Melt the butter in skillet. Add the shallot and saute over medium-high heat for 1 minute, then add the mushrooms and saute until tender. Add salt and pepper to taste and set aside.

6. Beat the eggs in a medium bowl. Add the sorrel, chives, 1 tsp salt, and pepper to taste.

7. Add the asparagus, mushrooms, egg mixture, and about two-third of the cheese to the bowl with the bread and mix thoroughly (trying not to turn the bread to mush while you do so). Spread this mixture into the prepared pan(s) and sprinkle the remaining cheese on top. Bake for 40-45 minutes, until nice and golden. Serve hot.

Serves about 6.