Mushroom quiche with chili almond asparagus.

HELLO!  Another Tuesday night in watching mindless television.  Hoping Michael will win Big Brother.  That I even care terrifies me.

In terms of the quiche, I simply cooked the mushrooms as follows:

Ingredients:

• 4 T. olive oil, divided
• 1 cup finely chopped yellow onion
• 12 ounces crimini mushrooms, thinly sliced
• 1/4 cup dry white wine
• 4 large cloves garlic, finely chopped
• 1/4 cup finely chopped fresh basil (I used 1T dried thyme)
• 1 1/2 t. salt, divided. 
•  
• In a large skillet over medium heat, heat 2 T. of the olive oil, adding the onions once hot. Cook, stirring occasionally, until the onions are just softened, about 3 minutes. Add the mushrooms and saute for about 8 minutes longer, stirring occasionally, until the onions are lightly caramelized. Add the remaining olive oil, white wine, garlic, fresh basil, 1/2 t. salt and red pepper flakes and cook until the mushrooms have absorbed the liquid and the garlic smells fragrant, about 5 minutes. Remove from heat and transfer the mixture to a bowl. Set aside.  
• The rest of the recipe should run as per Carla's tart:
• http://www.easyasveganpie.net/2010/10/i-had-3-week-old-head-of-organic.html
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• 
  Chili Almond Asparagus
  Serves two to four as a side
  1/4 Cup Sliced Almonds, roughly crushed and divided
  1 Tbs Powdered Soup Stock (I used Massel Chicken)
  2 tsp Red Chili Flakes
  1 lb Asparagus Spears, trimmed
  2 Carrots, peeled
  2 tsp Peanut Oil (or any kind you like)
  1 tsp Toasted Sesame Oil (or any other kind)
  Fresh Zest and juice of 1 Lemon
  Preheat oven to 450º F.
  Roughly crush the almonds so that most are ground fairly fine, but there are some larger pieces of almonds left in the mix. Mix together 1/2 of the ground almonds, the soup stock powder, and the chili flakes.
  Trim the carrots to the same length, roughly, as the asparagus spears. Half the carrots lengthwise, then quarter them, and continue cutting each piece lengthwise until you have lots of long, flexible, thin strips of carrots.