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Frugal Recipe: Mushroom Sausage Quiches

Contributed By Courtney Horan, Author of Sweet Tooth Sweet Life
A couple of weeks ago, I was approached by Marx Foods, asking if I would be interested in a challenge.
A challenge?!?
Bring it on!!! :-D
Given the opportunity, if I have the time, I’ll always partake in a challenge. This challenge, however, had me “cooking” outside my comfort box…why is that? Well, because the main ingredient to work with was one that I normally shy away from…
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Mushrooms! :shock:
Despite my initial lack of knowledge of the little fungi, I did some research and came up with a recipe to submit for the Blogger Mushroom Recipe Challenge.
Marx Foods sent me (5) different varieties (about 1/2 oz. of each) of dried mushroom samples. After deciding what I wanted my recipe to entail, I then went ahead and chose two varieties of the mushrooms to work with:
Porcini & Lobster Mushrooms
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Since the recipe I wanted to create would require reconstituted mushrooms, I consulted the Marx Foods website to see just exactly how to do it:
Simply put the mushrooms in a bowl
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Pour boiling water over the mushrooms to cover.
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Steamy!!
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Once the mushrooms are tender (about 20 minutes) they are ready to work with; which meant it was time to get this creation started. (I sliced mine up, but forgot to take a photo of that part…) :)
First, I began by cooking up 6 links of MorningStar Farms sausage links.
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Once they’re cooked, use a fork to crumble them into small pieces.
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Using the same pan that you cooked the sausage in, heat 1 tsp extra virgin olive oil in the pan. Add the sliced mushrooms and cook, stirring often, about 5-7 minutes.
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While the mushrooms are cooking, coat a nonstick muffin tin with cooking spray. Then, cover bottoms of cups with 2 slices of cubed, stale whole wheat bread (you can do this by simply letting them sit out on the counter for a couple hours)
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Once the mushrooms are cooked through, transfer them to the bowl with the crumbled sausage. Let cool for 5 minutes, then stir in red onion, salsa, and cheese. Set aside.
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Next, whisk eggs, egg whites, milk, and spices in a medium bowl.
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Make sure to get ‘em nice and fluffy. ;)
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Once the eggs are mixed, divide the egg mixture evenly over the bread-coated muffin cups.
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Last, top each egg-filled muffin cup with about one large heaping tablespoon of the sausage-mushroom mixture.
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Bake until tops are browned, (about 20 minutes) and revel in the deliciousness that is now facing you…
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Try your hardest to allow these little guys to cool on a wire rack; but if you can’t, I won’t blame you.
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The use of the salsa, Mexican cheese, and spices really helped bring the flavor of these quiches to a whole other level.
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By adding the cubed bread to the bottom of the muffin cups, the quiches develop a nice, soft, bread-like consistency. Not too “eggy” and not too “runny.” Perfectly textured, scrumptiously flavored, and amazingly delicious.
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As a once self-proclaimed “mushroom avoider” (I won’t say “hater” since there’s hardly a food out there that I hate…) I have found myself a delicious new mushroom recipe! And now that I’ve jumped on the mushroom bandwagon, who KNOWS what could come next! :shock:
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Mini Fiesta Mushroom & Sausage Quiches
Makes 12 mini quiches
Ingredients:
  • 6 MorningStar Farms sausage links, cooked and crumbled into small pieces (*any sausage would work)
  • 1 teaspoon extra-virgin olive oil
  • 1/2 ounce dried Marx Foods Porcini Mushrooms, reconstituted
  • 1/2 ounce dried Marx Foods Lobster Mushrooms, reconstituted
  • 1/4 cup diced red onion
  • 1/3 cup salsa
  • 1/3 cup shredded Mexican cheese
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 3 eggs
  • 3 egg whites
  • 3/4 cup skim milk
Directions:
  1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin with cooking spray
  2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until browned. Transfer to a bowl to cool. Heat oil in the same pan as sausages were in. Add mushrooms and cook, stirring often, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in red onion, salsa, and Mexican cheese.
  3. In a medium bowl, whisk eggs, egg whites, milk, pepper, garlic powder, and seasoned salt. Divide the egg mixture evenly among the bread-coated muffin cups. Add a heaping tablespoon of the mushroom mixture on top of each cup.
  4. Bake until the tops begin to brown, about 20 minutes. Use a knife to separate quiches from edges of pan, then let cool on a wire rack for 5 minutes. ENJOY! 
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